A call for individuals within the local business community to join SkyeConnect will take place during a special event next month.
Entitled "Skye On A Plate," the event promises a full programme by top professionals from the Scotland Food and Drink sector linking with the local Hospitality Industry. Speakers will include John Murray, Highland Regional Manager of Scotland Food and Drink and Patrick Hughes, Head of Seafood Scotland.
The Scottish Agricultural College (SAC Consulting), will present workshops for local horticulture and meat production enterprises wishing to scale-up, with advice on reaching new markets and adding value to local produce. The event offers opportunities for local food and drink producers to link up with local hospitality providers.
These strategic food goals for the future of the Tourism Industry both nationally and locally are linked directly with the Development of the Young Workforce, apprenticeships and further education courses. Local representatives, Lesley Hellon and Sarah
Bruce from West Highland College UHI, will describe how their work with local high schools in Portree and Plockton, plus local study centres, is aimed at encouraging young people (or those seeking a career change or returning to work) into further study, hands-on training and career development within the tourism industry.
Workshops for the hospitality and other interested business sectors will be led by representatives from Digital Tourism Scotland through the recently agreed partnership between HIE and SkyeConnect.
Panel and group discussions will form part of the afternoon’s busy programme, culminating in an evening of good food and entertainment. There will be an opportunity to visit the Cuillin Brewery on-site and a wide variety of stalls sharing information and promoting local food and drink. As cocktails and canapes are served, the new, 2019 Taste Local Awards will be launched, along with an update on the regeneration of the Food Link Van.
Local Chefs, John Coghill and Scott Davies, will work with students from West Highland College and present a sit-down meal and wine in Seamus’ Bar, using Skye Mutton, slow-cooked to perfection, plus a whisky dessert. The recipe for the mutton dish will be open to a competition among the students as part of their work, with the winner’s dish cooked on the night. Throughout the informal meal, more news announcements will be made, including the membership scheme for SkyeConnect. This whole day will present a superb opportunity to catch-up and ceilidh with your business colleagues and round-off the day with dancing to Sheepshank Redemption.
The event is open to businesses across all sectors in Skye, Lochalsh, Wester Ross and Lochaber. SkyeConnect’s Project Manager, Alistair Danter, said: “We intend to use this occasion to update local businesses on SkyeConnect’s progress to date, including plans and projects for the future. The Board of Directors is extremely keen to make real connections with the local business community and all Skye’s neighbouring tourism associations, business development trusts and community councils. This is a major step forward for the organisation and we hope to attract a full house, plus many committed members supportive of creating a great future for our island and the special way-of-life in our community.”
The event will take place on Thursday 22 November at 12:30pm.