Scotland Food & Drink has revealed the finalists for its pilot Bookable Food and Drink Experiences training programme.
The programme, designed to help Scottish producers make their experiences more easily discoverable and bookable for both tourists, was oversubscribed, attracting far more than the 50 businesses initially sought.
Participants will benefit from tailored workshops and expert-led training that will help them capitalise on Scotland’s booming tourism sector.
A diverse group of 50 businesses have been selected for the first round of training, including Mull Coffee Roastery, Arbikie Distillery and Buffalo Farm. Each will participate in a series of workshops, networking events, and one-on-one mentoring aimed at refining their tourist offerings and making them more accessible.
Led by Scotland Food & Drink on behalf of the food tourism leadership group, which includes VisitScotland, the Scottish Government, and the Scottish Tourism Alliance, the programme builds on insights from the national tourism organisation’s Scotland Visitor Survey 2023, which revealed that nearly half (46%) of visitors engage in food and drink activities during their stay, with nearly a fifth (19%) of long-haul travellers specifically choosing Scotland for its culinary offerings.
Fiona Richmond, Head of Regional Food at Scotland Food & Drink, commented: “We are absolutely thrilled with the overwhelming response from businesses across Scotland. The level of interest truly highlights how integral food and drink tourism is to the future of our local businesses.
“This programme is designed to provide them with the tools, training, and confidence to enhance their offerings, reach new audiences, and help build Scotland’s reputation as a must-visit destination for food and drink lovers.”
Speaking on the value of the programme, Sally Swinbanks from Tobermory Fish, added: “This is an invaluable opportunity for us to not only develop our offerings but also to connect with like-minded businesses and share ideas.
“As Scotland continues to grow as a tourism hotspot, both domestically and internationally, it’s crucial that we understand how to tailor our services to meet the needs and expectations of visitors, particularly in the food and drink sector.”
