Dumfries and Galloway food and drink producers join forces to put region on the map for tourists

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The region’s food and drink producers are joining forces to put Dumfries and Galloway on the map to boost tourism and aid recovery from the pandemic.

The South of Scotland Destination Alliance (SSDA) in partnership with Scotland Food & Drink will launch a series of promotions highlighting the array of produce that can be sourced from the south of Scotland.

The area is well known for fish and seafood, craft drinks from distillers and brewers, beef, lamb and venison, cheese, milk, ice cream, butter – all made locally by dedicated and passionate producers.

The new collaboration is part of the SSDA’s long-term strategy to cement the area as a world-class holiday destination with its combination of breathtaking scenery, outdoor activities, wildlife watching, relaxation and food and drink experiences.

The partnership will see some major joint marketing taking place highlighting local produce. The first joint event was the SSDA’s inaugural annual conference, which was held in Dumfries last Tuesday, featuring local producers and exploring questions such as how and why to use more local food and drink within tourism businesses of all shapes and sizes.

The workshop was hosted by Joe Hind, Scotland Food & Drink business development manager, south of Scotland.

He said: “Our partnership with the South of Scotland Destination Alliance will raise the profile of the area’s amazing food and drink providers and producers, and forge new networks within the tourism and hospitality sectors. We will also work closely with South of Scotland Enterprise and other agencies to ensure there is true collaboration to provide what this region needs to expand their food and drink offer effectively.

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Beth Webb, the head chef and owner of the Plow Inn in Wigtown
Beth Webb, the head chef and owner of the Plow Inn in Wigtown

“Some of the best food and drink in Scotland, if not the world, can be found across the fertile lands and clean waters of the south of Scotland. The area’s history and landscape are full of authentic food and drink made with care, dedication, time and skill and we believe locals and visitors alike deserve to enjoy the great, local produce from the south.”

The workshop hosted featured talks from guest speakers Beth Webb, the head chef and owner of the Plow Inn at Wigtown, and Alastair Scoular from Five Kingdoms Brewery on the Isle of Whithorn. Producers from the Borders were also in attendance.

Beth, who trained to be a chef at Dumfries and Galloway College, opened the Plow Inn in September last year. The restaurant and wine bar celebrates the seasonal flavors of Galloway and champions local and sustainable produce.

Alastair talked about his experience as a brewer and producer and the value to his business but also tourism more generally when offering a quality local food and drink experience to visitors.

In November there will be large scale expo/showcase events in both the Borders and Dumfries and Galloway bringing together food and drink producers with tourism businesses.

Ross McAuley, chief executive of SSDA, said: “We know from our recent research that holidaymakers are actively seeking quality food and drink and interesting dining experiences as part of their break and the south of Scotland has a wealth of options to offer them.

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“Our partnership with Scotland Food & Drink will help highlight the growing range of natural produce found across Dumfries and Galloway and the Scottish Borders – from farm to fork.

“By placing food and drink firmly in the center of holidaymakers’ minds, we are supporting the region’s post-pandemic recovery and building a stronger future.”



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George Holan

George Holan is chief editor at Plainsmen Post and has articles published in many notable publications in the last decade.

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