“Agroecology on Arran” showcases island’s food and farming stories

The opening episode focuses on Arran’s meat systems and wider environmental story. Colin Currie discusses sheep production and Alistair Currie explores beef production and the realities of managing cattle on an island. Alec Pirie speaks about Net Zero and Zoë Hughes speaks about wild venison.

The second episode centres around dairy production and the evolution of the sector on Arran. John Murchie reflects on being the island’s last remaining dairy farmer while Matthew Dobson explores the processing side of the dairy industry. Calum Chaplin discusses the cheesemaking process.

Another episode explores Arran’s arable and drinks story. Donald Currie discusses growing malting barley on Arran and Fred Baumgärtner at Lagg Distillery explains the whisky making process. The episode finishes with George Grassie discussing traditional baking methods and the future potential of using heritage grains grown on Arran in island bread making.

Other island people featuring in the series include Robin Gray who explores horticulture, pollinators, foraging and community food systems. Andy Walker speaks about bees and Simon Ross-Gill discusses community growing, permaculture and food resilience. Glen Sloss explores Arran’s unique microclimates and how the island’s weather patterns influence what can be successfully grown and produced here.

The final episode focuses on diversification, agritourism and the development of Arran’s wider food identity. Colin Mackenzie speaks about the decline of dairy farming on Arran and Ailsa Currie discusses agritourism, farm experiences and the importance of reconnecting consumers with food production. Alistair Dobson looks back on the development of Taste of Arran and the role collaboration has played in building the island’s strong food identity and helping producers reach markets beyond Arran.

The series concludes with Kenny Bone discussing diversification at Glenkiln Farm and how businesses such as holiday accommodation, hospitality and renewable energy have helped create resilience within modern farming systems.

“For such a small island, Arran has an incredible food story,” said Wallace, “You can trace products almost from field to fork, or field to glass in the case of the distilleries. There’s a real sense of provenance and connection here that many places are trying to rebuild.”

The full interviews will be released as audio episodes through the Agricology Podcast which will be available on Spotify and Apple Podcasts from around Thursday May 28. Short snippets and behind the scenes content will also be shared across social media throughout the release period.