I thank colleagues on the Scottish National Party, Labour and Green benches for supporting the motion, thereby enabling the debate to be brought to the chamber. I also thank those colleagues who have remained behind to support the debate this evening.
There was a time not so long ago when I might not have been able to stand up in the chamber and extol the virtues of a thriving, diverse Angus-based food and drink sector. Back in 2011, as a new member of the Rural Affairs, Climate Change and Environment Committee, I attended the Royal Highland Show and dropped in on a fantastic event that was being hosted at the Scotland’s Rural College stand. In essence, it pitched areas of the country against one another in a food wars contest, allowing visitors to sample produce from each competing region and vote for the best one.
Front and centre in that event was the wonderful—and sadly lamented—savour the flavours initiative from Dumfries and Galloway. I recall returning from the show and dashing off a letter to our local council asking whether it could pull together such an offering and help to promote it on behalf of Angus. I recall even more clearly the response that I received, which was disappointing to say the least. However, times change, and Angus has begun to develop a reputation for more than just smokie, soft fruit, game and preserves production, hugely important though those are.
Now, when people think of Angus, they also think of the high-end vodka and gin that are produced by Ogilvy Spirits and Arbikie highland estate distillery. I credit Alison Smith, the head of economic development at the council, and her team for helping to facilitate the upsurge in interest in what the county has to offer. Given the response that I received back in 2011, it is heartening nowadays to hear local food and drink businesses praising the council for the support that it provides for them.
Alongside all that, there is the emergence of the food life: a group of local Angus businesses that have come together to put Angus on the map—as they say—for its excellent food and drink, and to make local produce available to residents and visitors alike.
If members in any way doubt the progress that has been made in this area, they should look at the four nominations for the rural parliament’s innovators award for Angus, which was established to mark the rural parliament coming to Brechin early next month. Three of those nominations were food and drink related. First, there was the aforementioned Ogilvy Spirits, which is an award-winning farm diversification project masterminded by Graeme and Caroline Jarron, who use home-grown potatoes to make vodka and the base spirit for gin and who have now branched out into cocktail mixes.
There was also Angus farmers market, which is held regularly in Forfar and Montrose. A final contender for the award was the food life: the collective of Angus-based fishermen, farmers, retailers, food vendors and primary producers. Earlier this week, the food life was announced as the winner—and a popular winner at that. I dropped in on one of the group’s pop-up food events a few weeks ago and was amazed to see the turnout from far and wide to support it. The queues for the Artisana patisserie van, Muckle Backit Oven pizzas, Sacred Grounds Coffee beans, Kirrie Ales and the Gin Bothy were heartening to say the least, especially considering that the location of the gathering was not a well-populated Angus town but the small coastal settlement of Easthaven—a venue that would have required pretty much every visitor to travel a decent distance. There is no doubt that the food life has struck on something.
Equally, there is no doubt that the food and drink sector in general is thriving in Angus and is gaining a national and international reputation. Ogilvy Spirits and Arbikie highland estate distillery—which is located in my Angus South constituency—are at the forefront of that. Arbikie has just won two gold medals at The Spirits Business’s first luxury masters competition and is now branching out into whisky as well as gin and vodka, including chilli vodka. Its products are being sold to the USA, Hong Kong, China, mainland Europe and the Caribbean. Ogilvy Spirits has won a raft of international awards. Having focused initially on exporting to the rest of the United Kingdom, the company is now actively exploring branching out into the Japanese, Malaysian, US and Australian markets.
All told, it is reckoned that the food and drink sector in Angus provides employment for in excess of 1,800 people, with a 2.5 per cent increase between 2014 and 2015. As those new elements prove their reliability and capability to supply on a scale, it is hoped that those who wish to do so, and whose products are suitable, will be afforded the opportunity to bid for public sector contracts. Supporting local businesses and shortening food supply chains must be part and parcel of procurement.
Having done the parochial bit, I will focus for a moment on Scotland’s performance on food and drink. In 2014, Scotland’s food and drink sector generated turnover of approximately £14.4 billion, up almost 3 per cent, and gross value added of approximately £5.3 billion, up 5.2 per cent from 2013. Food and drink manufacturing continues to account for a large share of the sector’s turnover, currently standing at 73 per cent, with a GVA of 71 per cent.
Over the period 2008 to 2014, turnover growth in Scotland’s food and drink manufacturing sector was 21.4 per cent. In that respect, it outperformed the sector in the UK, which had turnover growth of 13.3 per cent. That contrast is even more stark when we take Scotch whisky out of the equation. In Scotland and the UK, the growth has been driven by the increased turnover that has been generated by the food manufacturing sector. Between 2008 and 2014, the turnover of Scotland’s food manufacturing sector increased by 43 per cent, whereas the turnover of the sector in the UK increased by 21 per cent. In other words, the growth of food manufacturing in Scotland is running at twice the rate of the UK average.
The good news continues. Between 2008 and 2014, the level of research and development investment by Scottish food and drink companies doubled, and sales of Scottish brands in the UK have risen by around 35 per cent since 2007. Exports of food beyond the UK have risen by more than 50 per cent since 2007 and have broken the £1 billion barrier.
We must credit the producers for that positive picture, but we must also credit those who have played and are playing their part in promoting the sector. I am referring to people such as the former Cabinet Secretary for Rural Affairs, Food and Environment, Richard Lochhead, and James Withers and his team at Scotland Food and Drink.
Given the upward trajectory, we can, of course, do more. I would like to make the case that, as part of that process, the Scottish Government should seek to appoint a national chef, as per its manifesto commitment. It strikes me that we are missing a trick in that regard. Our food has a global reputation and we have chefs of international standing. There are cookery displays at every domestic food promotion event. Let us appoint one of those top-notch chefs to a role promoting Scottish produce and the multitude of dishes that it can deliver to an already receptive international audience.
Talking of good food, I would like to finish with a plug for the taste of Angus event that I am hosting in the members’ dining room immediately following the debate. It will afford members the opportunity to sample some of the best produce that Angus has to offer, along with the aforementioned vodka and gin.