Programme may be subject to minor changes.

Skye on a Plate - Making connections and sharing new horizons”

Sligachan Hotel Thursday 22nd November 2018

Everyone interested in furthering the work of SkyeConnect is invited to join us at this major event. The main theme will be aimed at connecting food and drink producers with hospitality businesses, in line with the Scotland Food and Drink Tourism Strategy for the Future. But more than this, SkyeConnect will report on progress made to date, our future funding and wider support for marketing, plus launch its drive to build Membership within the Business Community of Skye and its Neighbouring Areas. Come and join us and work with us to develop the future of Sustainable Tourism in our Region.

“Skye on a plate” is an opportunity for food producers and tourism providers to network and build prosperous business relationships. It’s an opportunity to learn about some of the latest developments and trends in the sector. BUT it is also an opportunity to join an organisation with exciting and transformational plans for tourism on Skye.

The ticket price includes entry to/participation in any event on the schedule, including dinner and entertainment.



Seumus’ Bar. Arrival, tea, coffee, cake etc served by WHC students, Trade Stalls. Networking.

13:00 – 14:00

Seumus’ Bar

Welcome to Sligachan & Introduction to “Chair” for the day – John Coghill, SkyeConnect Director, with David Richardson, Development Manager, Federation of Small Businesses.

SkyeConnect: the here and now – update and overview  - Alistair Danter, Project Manager

Scotland Food & Drink: overview of Scotland Food & Drink + the day – John Murray, Business Development Manager, Scotland Food & Drink

Developing the Young Workforce: summary and introduction to our work and its relevance to the Hospitality sector – Leslie Hellon, Programme Coordinator, Developing the Young Workforce.

West Highland College: summary and introduction of local training programmes and links with SkyeConnect – Sarah Bruce, Curriculum Area Lead, West Highland College.

SeaFood Scotland: overview + short video – Patrick Hughes, Head of SeaFood Scotland

14:30 – 17:00

Breakout sessions in Main Hotel area, dining room, bar lounge + circular lounge.


                    Food & Drink Producers                                            Hospitality Businesses     


14:30 –      Either:

15:30          Going to scale horticulture production                    Future of Digital Tourism

                    (Maggie Sutherland - Natural Vegetable Co.)          (Nik Stennhauser – Digital Tourism



                    Going to scale meat production   

                    (Siobhan MacDonald - Scotland Farm

                      Advisory Service)

15:40 –      Meeting the Market & Adding Value                        Become more Visible On-line

16:20         (Calum Johnston / Siobhan MacDonald                       (Nik Stennhauser – Digital Tourism

                     Scotland Farm Advisory Service)                                     Scotland)                                                                                 


16:30 – 17:00

Seumus’ Bar


Panel discussion – “Promoting micro producers”, Foodlink CIC, Glendale Market, Local chef

17:30 – 18:30

Seumus’ Bar

Conference reconvenes:

Foodlink CIC Taste Local Food Awards Launch – Natalie Bayfield, Volunteer, Foodlink CIC.

RIS (Rural Innovation Support) project presentation – Calum Johnston / Janette Sutherland Scottish Agricultural College

SkyeConnect Membership launch – Shirley Spear, Director, SkyeConnect.

SkyeConnect Marketing and Promotion relationship – Simon Cousins, Simon Cousins Media

Followed by Canapes & Cocktails, including beers & soft drink cocktails.  Presented and served by Cuillin Brewery and Isle of Skye Distillers.

Networking time. Trade Stalls.



Seumus’ Bar


Introduction to the dinner & presentation of student recipe competition – John Coghill, Director Central Skye Hotels, SkyeConnect

Dinner served – Preparation by WHC students with support from a number of local chefs and served by WHC students + Sligachan Hotel staff.

Food supplied from local sources where possible + using meat cuts not normally used.

Wine chosen to match meal


Tour of the Cuillin Brewery

Music from Sheepshank Redemption

Close & Vote of Thanks