Date :
05/11/2013
Be inspired by culinary ideas and innovations shared by Experiencing Scotland in its latest quarterly update.
World Food Travel Summit 21-24 September: Gothenburg, Sweden
In September, Helen McNeill (Food & Drink Sector Team, Scottish Enterprise) attended the World Food Travel Summit in Gothenburg. Just over 200 people representing 28 countries were at the event. The summit provided a forum for professionals in the food and drink industry, in the travel and hospitality industry, as well as wider groups such as academics, public sector organisations/agencies and media professionals.
The topics covered a phenomenal range of interests, for example: The Success of Nomanomics: how one restaurant changed a Nation; The Chinese Traveller of Tomorrow; True to Our Roots : the conscious decision to Avoid Fast Food, and Building a Fame Worthy Culinary Destination.
One of the most striking presentations was delivered by Egil Ørjan Thorsen, Project Manager for the Taste of National Tourist Routes, Norway. Norway has already invested in developing National Tourism Routes – designated routes within Norway that offer stunning scenery as you journey up and down the country. They then asked themselves the simple question: “Can Norwegian food culture measure up to the country’s most beautiful sights?”
They recognised that gastronomy is becoming increasingly important within the tourism industry and that food is a way for various destinations to increase their profile. They have developed this notion as part of a pilot initiative “The Taste of National Tourism Routes” – bringing together famers, food producers, hotels and restaurants. Its purpose is to promote the people and businesses who offer unique and authentic food experiences along five specific routes.
In their own words: “This is not just about food for connoisseurs and three-course meals, but rather serving food that is distinctive and with a special connection to the place and its history. The project promotes a wide variety of excellent places to eat that focus on Norwegian and local ingredients. At the same time it is a matter of creating a total experience of food in its natural environment, with such factors as the local cultural landscape and the hosts playing a major role. Those involved have also arrived at a shared and binding core set of values that make them ambassadors for good food, with a concern for ingredients, quality, back-story and good hospitality.”
Scotch Whisky Experience offers Pots of Scotland to Visitors
The Amber Restaurant at the Scotch Whisky Experience in Edinburgh is constantly looking at emerging trends in food tourism and adapting its offer accordingly.
Recognising that Chinese visitors have a preference for ‘sharing’, the restaurant has rolled out a Scottish Dim Sum offer to appeal to this market, using international techniques such as steamers but incorporating Scottish produce. ‘Pots of Scotland’ and sharing platters with Scottish meats, fish and cheeses, all matched with whisky, are also on offer.
A Platinum Tour has been introduced as the last tour of the day in the visitor centre, linked to a food and drink ‘Taste of Scotland’ menu, to appeal to high spending visitors looking for unique experiences.
They have also collaborated with a smokehouse, arranging for salmon to be painted with their 25 year old anniversary blend whisky prior to smoking. The product is available exclusively in the restaurant – a unique product with added value and a story for visitors.
Savouring Sensory Science
Dundee Science Festival recently invited guests on a multi-sensory journey, with its first ever ‘science of taste’ event. The event brought together the science of taste, Scotch whisky food pairing with a molecular focus and Dundee's first ‘Flavour Tripping’ experience.
Guests were invited to sample local artisan produce together with local whisky. Local food and drink producers involved included Cairn O Mohr, Mackays, Summer Harvest, Iain R. Spink, Glencadam whisky, Scotherbs and Taste of Angus.
Unleashing the taste journey was a Marmalade Maltjito, a whisky cocktail with marmalade and mint, made like a mojito and served in a jam jar as nod to Dundee's past using present day Mackays marmalade. Another quirky dish was the Arbroath Smokie popping cone, a mousse in a mini ice cream cone with popping candy!