The best of Orkney and Shetland food and drink will be on the menu at the
NFU Scotland Annual Dinner, taking place at the St Andrews Bay Hotel on Thursday
2 March 2006.
Orkney and Shetland region won the bid to host the 2006 NFUS AGM and Annual
Dinner and will therefore be providing the full menu for the event. In addition,
businessmen from Orkney and Shetland will be giving talks to the AGM delegates,
to demonstrate how successful branding has worked for the Northern Isles.
In addition, many Orcadian and Shetland arts and crafts will be on display,
showcasing the very best skills and creativity from the islands.
Much hard work has gone into the organisation of the event by Orkney Enterprise
and Shetland Islands Council.
Maureen Shearer of Orkney Enterprise said:
“We were delighted to be given the chance to help showcase Orkney
at this prestigious event, and are pleased that local producers were keen
to become involved. This is a great opportunity to demonstrate that Orkney
produces the highest quality products across the sectors.”
The sentiment was echoed by Kevin Moreland of Shetland Islands Council who
expressed both his gratitude at receiving the opportunity to showcase the
best of the Shetland Islands and the commitment of the islanders to producing
quality produce and creating a world renowned brand.
The man behind the menu for the Annual Dinner is award-winning Foveran Hotel
chef Paul Doull. His starter consists of smoked salmon, crab and lobster
timbale with dressed leaves and beremeal bannocks. Foveran fillet steak is
the main course, topped with sautéed onions and local haggis and finished
with a creamy whisky sauce. The mouthwatering sweet will be Orkney fudge
cheesecake with Orkney ice cream and the finale will consist of renowned
The UK’s most northerly winery is supplying port for each table to
complement the fine cheeses and whisky lovers will be delighted to discover
that a famous Orkney single malt makes a welcome reappearance at the end
of the meal.
Also contributing to the ‘Orkney Factor’ at the NFUS event will
be Edgar Balfour, managing director of Orkney Meat, who is to talk on Thursday
afternoon on the marketing of Orkney Island Gold, and Ken Grant, chief executive
of Orkney Enterprise, who will talk about Orkney the Brand. Karl Simpson,
marketing manager of Shetland Livestock Marketing Group will also deliver
a talk as part of the Thursday afternoon policy workshops.
The Orkney the Brand strategy was formed in January 2004 and the scheme
helps to build and develop Orkney as a strong brand across the sectors and
encourages group marketing activities and initiatives. Orkney Meat is one
of the main participants in the Orkney the Brand initiative.
Taste Shetland is the meat trading arm of the Shetland Livestock Marketing
Group, a farmer co-operative of some 300 members. Taste Shetland is based
in Lerwick and was formed in 2005.
The aim of the workshops at which the representatives are speaking, is to
demonstrate how successful local branding has been for the Northern Isles
and how the thinking behind this success story can be transferred to other
parts of Scotland and to all sectors of agriculture.
Stewart Wood, chairman of the Orkney and Shetland regional board, said:
“Orkney and Shetland have an excellent reputation for marketing and
selling our products, and this is a great opportunity for the whole community.
Agriculture lies at the heart of the community in the Northern Isles and
it is important for us to not only showcase our food but also the other products
which come together to make Orkney the Brand. The role of Orkney Enterprise
and Shetland Islands Council has been crucial to the success of this event
and it is with their support that we are able to put the best that the Northern
Isles has to offer on show.
“What we are offering over the next two days is an opportunity to
have a look through the shop window of the Northern Isles and to learn from
the success stories of Orkney and Shetland business and agriculture.”
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