Island Tour: A busy week of engagement and support for Quality Meat Scotland

Island Tour: A busy week of engagement and support for Quality Meat Scotland

By Sarah Millar, Chief Executive of Quality Meat Scotland

Back in 2017, I had the fantastic opportunity to work alongside some incredibly talented individuals on The National Council of Rural Advisors, where our task was to review the economic development barriers and opportunities for Scotland's rural economy. A key element of being able to effectively deliver that work was engaging with communities and businesses directly, on their turf.

Staying true to that principle, last week, Gordon Newlands, Quality Meat Scotland’s (QMS’s) Brands Development Manager and I dedicated our time to visiting some of our 'far flung' red meat producers. Our mission was to hear about their ambitions and challenges and better understand how QMS can support them.

Monday took us to Shetland, starting off at the local abattoir and auction market. A fantastic local Co-op run these facilities, providing essential services that support local livestock producers and bolster food security resilience on the island. Visiting two local butchers affirmed how important this service was in underpinning island resilience; utilising the local infrastructure between the abbatoir and the butchers to provide pre-packed red meat from Shetland to outlying convenience stores, creating a robust local supply chain. It was incredible to see some of the innovation from local businesses - from beef and lamb jerky being produced using local Shetland beef and lamb, to Shetland lambs being exported as far as Hong Kong to specialised premium markets.

From Shetland, we made our way back to Aberdeen and then headed up to Ullapool. After a ferry ride to Stornoway, Tuesday was spent with the Comhairle nan Eilean Siar council team who manage the local abattoir as part of the service provision to the Island. It was fantastic to hear just how important local food and drink is to both the local economy and the visitor experience the Island is famous for, with this being well regarded by the local council.

Wednesday promised another busy day with visits to three local Scotch Butcher Club members including the world-famous, award-winning Charles Mcleod Black Pudding producers who have a shop in Stornoway. It was fascinating to hear how the business has innovated over the years to cater for the growing tourism trade - creating new ‘campervan ready meals’ alongside growing their offering of premium black, white, fruit and haggis puddings.

After leaving Stornoway we headed back down the West coast to Oban, with our final destination of the week being Mull, and the critically important slaughterhouse. Following a tour of the premises we discussed how we at QMS could help producers to develop the operation further and support plans for the future.

The week was incredibly busy but also immensely valuable for everyone involved. The insights we gained will be instrumental in unlocking the full economic potential of the Scottish red meat supply chain in the weeks and months ahead.

Our travels have reinforced the importance of local services in supporting the broader rural economy. By engaging directly with producers and communities, we can better tailor our support and ensure that QMS remains a steadfast ally in their success.