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Arran Scran

A mural from the Drift Inn, Lamlash

A report says that eating local food, produce from within a radius of 12 miles, is twice as beneficial to the environment as eating organic produce from further afield. You’d be hard pushed to find a more tightly defined, “local” area than an island. You certainly don’t need a SatNav on Arran; in many cases once you’ve gone the 12 miles, you’re coming back again. There’s a growing network of producers and purveyors of local produce on Arran. What are the factors that contribute to their success?

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Circumstances have changed drastically for some of the contributors so I’m revisiting this episode. Please check back soon.

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Fermentation: Food That Fizzes

Much of the food and drink produced on Arran starts with fermentation – food that fizzes.  The ones made to a commercial scale include beer and whisky, which are obvious enough.  But there’s bread, cheeses, pickles, chocolate and then there’s a community of obsessed home-producers who love nothing better than their own kombucha, kefir and yoghurt, sauerkraut and kimchi.

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Drive Canada

Although born in Canada Graham Chappell now lives and works on Arran. He’s a car enthusiast and  every year he takes a road-trip.  This year’s going to be something special.  Following Graham’s first car-delivery trip in Canada and years of driving in the south-west states of America this is the road-trip of a lifetime from St. John’s to Vancouver and…

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