Experiencing Scotland and the Fife Food Network have joined forces to develop a workshop for people involved in Fife’s food and tourism industries.

Business representatives such as restaurant, bar or bistro owners, chefs and food and beverage buyers are being offered help in delivering engaging and profitable visitor experiences that put local produce at the heart of their food and drink offer.

Running under the title “Serving up success – Making the most of local produce”, the event will be held at the SRUC College Campus in Cupar on Monday May 13.

Viv Collie, of the Fife Food Network’s “Food from Fife” initiative, said that the workshop will be led by experienced facilitators from the tourism and hospitality sectors. 

She said that research has shown that :

  • in terms of the bottom line business benefits – visitors are willing to pay, on average, a premium of 7 – 8% for food and drink they consider to be fresh, seasonal and locally sourced
  • “trying local food” is the most popular visitor activity in Fife – more popular than shopping, walking, visiting beaches or sightseeing
  • most visitors eat out during their time in Fife – 61% in cafes or tea shops; 60% in pubs and bars; 56% in quality restaurants

Viv said that each participating business will also receive a free follow up telephone consultation after the workshop to provide individual advice and support.

“We hope to help businesses increase their food and drink sales, improve experiences for their visitors, and excite their staff about what is being offered to guests” she said.


 The workshop will include:

  • An introduction to how offering local produce can increase your business and profitability.
  • Case studies of businesses that have experienced business growth through using local produce.
  • How to gain a competitive edge by innovating your menus and your customer service.
  • Top tips for purchasing local produce.
  • How to share the stories of your local produce with customers through a variety of media.
  • An introduction to help and support available in sourcing local produce.
  • Opportunities to meet local food and drink companies and sample their produce.
  • Planning to succeed by identifying simple steps you can take in your own business.


The afternoon’s activities will begin at 12.30pm for a local produce lunch  prepared by staff and students at the SRUC Elmwood campus training restaurant, where participants will be able to meet Barbara Wardlaw, the co-ordinator of the Fife Farmers’ Markets. 


The workshop will then be held at 1.30pm in the adjacent Rural Business Centre.


The normal cost for attending these workshops is £50 per person but  due to support from the Fife Food Network places are being offered at only £15 per person.


Numbers are limited, so please book early: visit www.expscoworffn.eventbrite.com

For information about the Fife Food Network visit www.foodfromfife.co.uk

The photograph, courtesy of Quality Meat Scotland, shows some delicious Scotch Lamb


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