Glasgow Riverside Seafood Festival

We recently met up with Daniel MacIntyre of Scotland Food and Drink at the Glasgow Riverside Seafood Festival and took some time to chat about Scotland: A Land of Food and Drink.

Argyll Smokery Stall

Hi Dan, what’s your interest in the festival?

Dan: I love seafood so I jump at any chance to sample Scotland’s finest. On the other hand, my visit is a mixture of business and pleasure as I was keen to visit this new industry event and also meet some of the exhibitors, most of whom are from across the Highlands & Islands.

Why is this event important?

Dan: The Riverside Museum promotes our marine heritage and thanks to its free entry, I believe that this new attraction will prove very popular. The Seafood Festival is an excellent way of bringing suppliers and consumers together and offers a great opportunity to showcase the availability of products from some of our smaller companies.

Cookery Demo with Joe Queen

Do you think events like this could prove to be a stimulus for improving food tourism?

Dan: Yes, accessible events such as this can help educate and positively promote the food & drink offering we have here in Scotland. Some of Scotland’s finest seafood, whisky and hospitality are on show so locals and visitors can get a lot out of an authentic Scottish experience and then just maybe they will choose to visit my home town of Oban: Seafood Capital of Scotland.

Oban is a great example of how food tourism can help grow our sector. Please tell us more:

Dan: Living and working in Oban, I have learned a lot about our primary industries but it is still disheartening to know that large proportions of our produce are exported, such as our shellfish. In recent times, Oban businesses have focused on offering their finest local food & drink and as a result we have seen a notable increase in reputable hotels, restaurants and cafes. The focus on quality is a trend that must continue as it can’t be exclusive to destinations or high-end providers. Good quality local produce needs to be the norm.  I want more people to know that they don’t have to travel to the continent to eat the best seafood!

Loch Fyne Food Stall

Visitors are tucking into scallops, oysters and langoustines. What is your favourite seafood dish?

Dan: My favourite dish has to be langoustines served with garlic mayonnaise. I’m very fortunate to know local fishermen so in my spare time I love nothing more than spending a day on a creel boat helping to supply our restaurants. Langoustine is one of the most valuable species landed in Scotland and they are worth millions to the local fishing fleet.

Have you got any top tips for improving the food & drink offering in Scotland?

Dan: Food tourism can obviously have a transformational effect so we must increase demand. Maintaining the seafood theme, in my humble opinion, we need to get back to basics with our food marketing and ensure we apply the correct mix: the simple 4 ‘P’s of marketing – Prawns, Pier, Pan and Palate!

Riverside Museum Exterior Panels

Many thanks to Dan MacIntyre of Scotland Food and Drink for talking to us about the importance of food tourism at the Glasgow Riverside Seafood Festival.

We had a great day out – personal highlights included delicious barbecued scallops with garlic butter, a dram of dark and delicious 15-year old Bowmore malt whisky, an entertaining cookery demo from chef Joe Queen of the Glasgow Hilton, and of course, admiring The Tall Ship and The Riverside Museum!

To learn more about Oban visit www.aboutoban.com