On Monday 16th January, Food from Fife hosted a visit for 17 members of the local hospitality and catering industry to food producers in and around St Andrews.
The staff (largely front of house and kitchen staff) from the University of St Andrews, Kingsbarns Distillery, The Old Course Hotel and Ardross Farm Shop visited the food producers as part of Food from Fife’s work to promote increased use of local Fife produce. The group visited:
Balgove Larder, where they found out more about the produce farmed by the farm shop and the team of butchers working with meat produced on the estate.
Jannetta’s Gelateria, where they heard about the history (dating back to 1908) of this iconic ice cream producer, found out about the artisanal production of the ice cream and saw the ice cream being made St Andrews Farmhouse Cheese Company, where they discovered how a traditional dairy farm had diversified successfully into creating award-winning cheese.
The group was joined by another 15 industry stakeholders and food and drink businesses at St Andrews Farmhouse Cheese Company for an informal networking session to finish off the day.
Food from Fife is a not for profit company that was established in 2010 to help food and tourism businesses work together better. The group is funded by Fife Council and membership fees. Its 47 members range from artisan food and drink producers to large-scale manufacturers, chefs, hospitality businesses (large hotels, small B&Bs and everything in between), colleges, farms shops, cookery schools, caterers, heritage organisations, markets and food photographers.
Martha Bryce, coordinator of Food from Fife said:
“I’m delighted by the feedback from both those who attended the familiarisation trip and from the producers they visited. Food from Fife is all about getting those working in the local food and drink and food tourism industry working together to enhance Fife’s offering. It was great to see those who came along discovering the strength of the local produce on their doorstep and taking that message back to their businesses and customers.”
The trip is likely to be repeated with other food producers keen to take part.