IT is wonderful news and I am so proud for Scotland.
Too many people still snigger and think that in Scotland we exist on deep-fried food. But at the same time they are buying our food, our venison, salmon, seafood, more than we can supply. They also buy our prepared foods. We have a daughter who lives in Bavaria and I saw in her local town a shop that stocked Mackays jams from Angus.
We have so many food-related businesses, often second, third-generation family concerns round Scotland. Look at Graham’s Dairies of Bridge of Allan. Look at Macsweens with their haggis in Edinburgh.
They are all so effectively supported by Scotland Food & Drink, so ably led by Ray Jones. It is the combination of these wonderful firms and the backing they get from publicly supported bodies like Food & Drink Scotland and Quality Meat Scotland -- that’s what’s making the difference.”
- Lady Claire Macdonald is an award-winning cook and food writer who owns the Kinloch Hotel and Restaurant on Skye, which boasts a Michelin star.
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It should have been a safe space for informed debate, somewhere for readers to discuss issues around the biggest stories of the day, but all too often the below the line comments on most websites have become bogged down by off-topic discussions and abuse.
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We are doing this to improve the experience for our loyal readers and we believe it will reduce the ability of trolls and troublemakers, who occasionally find their way onto our site, to abuse our journalists and readers. We also hope it will help the comments section fulfil its promise as a part of Scotland's conversation with itself.
We are lucky at The Herald. We are read by an informed, educated readership who can add their knowledge and insights to our stories.
That is invaluable.
We are making the subscriber-only change to support our valued readers, who tell us they don't want the site cluttered up with irrelevant comments, untruths and abuse.
In the past, the journalist’s job was to collect and distribute information to the audience. Technology means that readers can shape a discussion. We look forward to hearing from you on heraldscotland.com
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