Speciality Food January 2024

of a strong food and drink sector, with talented producers who are keen to share their skills and passion with locals and visitors alike.” Jane says she is seeingmore makers taking traditional, much- loved favourite products and giving them a modern twist, while others develop new products using local ingredients. “Some key elements in this mix include the continuing growth of the farm food sector, where farmers have diversified into producing speciality food and drink products from farm to fork, or farm to bottle,” Jane continues. “Another important factor has been the role that women have played in driving change across the sector, and in setting up successful speciality food and drink businesses.” Why should we buymore Scottish produce? “Supporting the Scottish food industry is crucial for economic growth, sustaining rural and cultural heritage, and ensuring the sustainability of agricultural practices, as well as boosting wildlife,” says BrynnWade of The Farmers’ Son, whichmakes high quality black and white pudding and haggis. Chef Wendy Barrie, who champions Scottish produce, and created the Scottish Cheese Trail, echoes Brynn’s sentiment. “There are a lot of treasures in Scotland, but people don’t realise they exist!” She points to native lamb as an untapped jewel. “We don’t have vast fields. A lot of our land is pasture- based and not necessarily suited to intensive agriculture, and so grazers are something that we are famous for. “In Scotland we have many heritage breeds of sheep and cow, and several of them are on some watchlist or other.” They may not always seem value for money, as the animals are smaller, “but they are packed with flavour. And, of course, the whole ‘eat less meat but eat better quality’ ethos fits Scotland like a glove. We are very powerful on premiumproducts, and that’s possibly undervalued.” “The quality, range and variety here is second-to-none,” agrees Jane. “For us, the key reasons to source and stock Scottish ingredients and products come down to a range of factors.” These, she says, include a focus on sustainability, finding cost-effective ways to source seasonal, fresh ingredients while keeping supply chains short, and @specialityfood 14 J anuary is a time of change. To sweep out the (figurative) cobwebs, reflect on what has and hasn’t worked the year before, and to usher in ‘newness’. It’s a particularly good time to introduce products. And with the messaging around supporting the circular economy growing at a pace (as farmers and producers hammer home the headline that fantastic food and drink can be found all over the British Isles), retailers might want to thinkmore carefully about exploring what’s, sometimes literally, on their doorstep as theymake their buying decisions in 2024. Producers, trade bodies and organisations in Scotland, say the country is one of the UK’s most untapped resources for fine food shops, delis and food halls. Scotland’s food and drink economy is growing Scotland’s rich natural larder, steeped in history and culture, has paved the way for an increasingly entrepreneurial food and drink industry, with brands that have built a reputation for quality across the world, says Amanda Brown, programme director at Scotland Food & Drink. “Over the last 10 years exports have more than doubled,” Amanda reveals, adding that in 2022, these exports were valued at more than £8bn. Closer to home the ‘local’ message is strong too. “Scottish provenance has become prevalent across all categories as shoppers care more about where their food comes from than they have ever before,” Amanda explains. Around 60% of Scottish consumers say they are willing to pay more for food labelled ‘fromScotland’, and there has been a 40% increase in sales of Scottish brands in the UK during the last decade. “It’s been a real pleasure to see how attitudes to the Scottish food landscape have evolved and developed,” says Jane Saba of The Scottish Deli. “I think what we are seeing is a recognition of the wonderful and varied offering here. This has beenmirrored by the growth LOOKNORTHFOR INSPIRATION IN 2024 Retailers seeking new products to freshen up their offering this year might find just what they’re after on home turf, reports Speciality Food supporting local growers andmakers. “For retailers in the rest of the UK, sourcing a wider range of food and drink fromScotland (and not just the usual suspects), seems like a wise choice in ticking these boxes.” An edible landscape to be proud of For Wendy, Shetland lamb is something Scotland needs to be shouting about from the rooftops. “The native Shetland lamb is just AMANDA BROWN SCOTLAND FOOD & DRINK JANE SABA THE SCOTTISH DELI WENDY BARRIE SCOTTISH FOOD GUIDE MORGANE LAMBERT SCOTTISH DAIRY GROWTH BOARD HEATHER GILLIES IJ MELLIS COMMENTATORS