From Food and Drink for Yes
Today 40 leading Scottish and internationally renowned figures involved in the Scottish food and drink industry have declared their support for YES.
Scotland’s premium quality food and drink produce is world-renowned and the sector continues to grow with a turnover of nearly £14bn. Scotland’s food and drink manufacturing sector contributed 18% of Scotland’s overseas exports but less than 1.5% of the overseas exports of the UK as a whole.
With independence we can do much more.
We believe the food and drink sector will have more opportunities and be a much great priority for an independent Scottish government than it will be for a UK government.
Independence will also open new doors and access to new markets for our produce.
We believe there are five key opportunities for the food and drink sector with a Yes vote:
- Growth of ‘brand Scotland’ as we boost our international profile on the world stage, prioritising the promotion of Scotland’s food and drink exports through our network of 70-90 overseas offices;
- Using Scotland’s levy revenue to promote Scotland’s produce, unlike at present where it is partly used to promote our competitors;
- Staying in Europe with a voice to put Scotland’s priorities first;
- Opportunity for targeted VAT cut to boost the hospitality industry, as seen in majority of EU countries;
- Giving more support to our fishing and farming industries which underpin our food and drink sector.
Only independence will ensure Scotland can protect our primary producers, put Scottish food and drink interests first in our trade discussions with the EU and other countries and allow Scotland to focus on gaining access to priority growing markets where demand for first class Scottish products continue to increase.
Andrew Fairlie, Chef/Proprietor, Restaurant Andrew Fairlie at Gleneagles
Albert H Roux OBE KFO, Chez Roux Limited
Colin Clydesdale, Chef/Restaurateur, The Ubiquitous Chip, Glasgow
Roy Brett, Chef/Proprietor, Ondine
Dennis Overton OBE, Chairman, Aquascot
Neil Clapperton, MD, Springbank Distillery, Campbeltown
William Boyter, Chef/Patron, The Cellar Restaurant, Anstruther
Craig Millar, Chef/Patron, Craig Miller @16 West End, St Monans
Heather Anderson, Owner, Whitmuir Organics Limited
Brian Murphy, Chef/Patron, Pittenweem Inn, Fife
Jean-Michel Gauffre, Chef Patron, La Garrigue Restaurant, Edinburgh
Paddy Crerar, CEO, Crerar Hotels
Lewis Shand, Director, Brewmeister
Craig Stevenson, MD, Braehead Foods
Stewart A McConnach, MD, Caithness Biscuits Limited
Carole Inglis, Owner, Isle of Skye Fudge
Iain McKellar, Owner, Just Seaweed, Isle of Bute
Alan Stevenson, Scotland’s Good Hotel & Food Book
Vincent and Ruby Marr, Proprietors, Marrbury Smokehouse and Bistro, Newton Stewart
Mark Williams, Supplier and Tutor, Galloway Wild Foods
Graham Buchan, Director & Head Chef, Cow Shed and Deeside Cuisine, Banchory
Kenny Coltman, Chef/Proprietor, Coltmans Delicatessen & Kitchen, Peebles
Jim Cowie, Proprietor, The Captain’s Galley, Scrabster
Frances Barron, MD, The Dessert Depot and The Handmade Cheesecake Company
Vivienne Rollo, Owner, Kishorn Seafood Bar, Wester Ross
Alan Clark, Senior Partner, Clark’s Bakery, Dundee
Wendy Barrie, Scottish Food Guide
Jim McLaughlin, Owner, Vespa Bar (also known as Yesbar), Glasgow
Antonio Vastano, Chef/Proprietor, La Taverna, Aviemore
David Graham, Chef/Proprietor, Ballygrant Inn & Restaurant, Islay
Rosario Sartore, Chef/Proprietor, Locanda de Gusti, Edinburgh
Mark Shaw, CEO, Hazeldene Hotel Group
Angus MacRuary, Brewery Entrepreneur
Willie Park, Owner, Castle Moil Restaurant & King Haakon Bar, Kyleakin
Sandy Coghill, Cuillin Brewery, Isle of Skye
David Urquhart, Owner, Hart Hotels
Mike Small, Director, Fife Diet
Neil Stewart, Owner, Montague Bar, Edinburgh
Albert H Roux Letter signatory, world-renowned chef and Scottish food and drink ambassador Albert H Roux OBE KFO, who employs over 130 people, said:
“As far as the food industry is concerned I think Scotland would be better with a Yes. I am deeply fond of Scotland and have spent a lot of time in Scotland since the 1970s and now have several businesses there. Scotland is a nation with world class produce, outstanding landscapes and rich history which I have been proud to promote and I think independence could offer more opportunities to promote these wonderful things.”
Welcoming Albert H Roux’s endorsement Scotland’s only two star Michelin star chef and Business for Scotland member Andrew Fairlie said:
“Albert Roux is a world-renowned chef and ambassador for the food and drink industry in Scotland and to have his support is significant. Albert has recognised for a long time the potential of Scotland’s food and drink sector and has been at the forefront of promoting it.
He has never missed the opportunity to champion Scotland the brand on his world travels and knows the opportunities that lie ahead for Scotland with the powers of being a normal, independent country.”
“Food and drink has achieved strong growth with a supportive Scottish government and is now worth nearly £14bn to the Scottish economy each year but there is opportunity for so much more with the powers of independence.
From world-renowned chefs to food producers, more and more people are realising that only with powers of independence will we ensure Scotland achieves its potential. Putting our interests first at home and abroad, whether that’s directly supporting our producers in Scotland, opening up our exports to new international markets or growing ‘brand Scotland’ around the world, we will have the status of a normal nation instead of a sub-region behind the UK.”