Scottish Food Fortnight hailed a success

As the final cyclists rode, wind-swept, wet and weary into Glasgow Green and the winning line of the Tour of Britain cycle race, you would have been forgiven if you had decided that the day was not one for venturing outside.  However the closing weekend of the Scottish Food Fortnight hosted a special farmers market and garden party on Glasgow Green that was spirited enough to warm even the most soaked of spectators, and the evocative smells of warm foods wafting over the green cheered the crowds of chilly cyclists.

A fitting marriage of healthy exercise and fresh food epitomised the ethos of Scottish Food Fortnight, who have campaigned tirelessly for the promotion of Scottish produce and a celebration of our natural larder.  Following two weeks of hundreds of events, from porridge promotions, special menus and dishes, and family days out, thousands of people have participated in foodie festivities across the country.

Following the Glasgow Green Farmers Market, the Scottish Food Fortnight drew to a close on Sunday, at the Scottish Food Fest, hosted by the Wee County Development Trust, in Alva, Clackmannanshire. With master-class demonstrations from a variety of the country’s top chefs, and samples of food and drink from a wide array of Scottish producers, the event was a worthy and fitting finale to the fortnight.  With illustrious performances from chefs representing some of Scotland’s top hotels, The Old Course Hotel and Spa, Gleneagles and the Fairmont, joining luminaries such as Edith Tao demonstrating the art of Sushi, and Domenico Crolla, the man behind the most expensive Pizza in the world, the day had a distinctly international flavour mixed in with a good helping of local hospitality. Now into its 5th year, the Scottish Food Fortnight has been bigger than ever, with its influence being felt in every corner of the Country.  Tony Andrews, chairman of the Scottish Countryside Alliance Educational Trust (SCAET), the driving force behind the event said: “Promoting food is one of the most important things that we do at the SCAET, and is at the centre of rural life.  It supports thousands of jobs and has the potential to support thousands more, as we promote Scotland’s larder around the world.  Buying local fresh produce also generates huge environmental benefits and can help make us a healthier nation.” The success of the Scottish Food Fortnight emphasises the extent to which healthy eating and an appreciation of our culinary heritage has impacted the general awareness of the public.  The organisers of the event are confident that next year will be even larger

Scottish Food Fortnight hailed a success

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