Can Scottish food & drink overcome a dip in exports, economic uncertainty and increasing red tape to cash in on its year of sport?

How times have changed. When Robbie Hughes worked for Diageo (the world’s biggest whisky producer) in the early noughties, its distilleries were “just ticking over”, he says. Now he estimates output has trebled.

“The industry is flat out,” says the group distillation manager at Ian Macleod Distillers, owner of the Glengoyne and Tamdhu brands and a key supplier of blending whisky to Diageo among others. “Production is flat out at Ian Macleod. We can’t make enough.” 

The rest of the Scottish food & drink industry is also enjoying something of a renaissance. But it’s not without its challenges Our special report investigates how the country’s movers and shakers are looking to overcome an uncertain exports picture, increasing red tape and doubts over the prospect of independence to capitalise on Scotland’s coming year of sport.

Also inside our special feature:

Whiskey in hand

Under pressure

Brands may have a higher share of the market than in GB overall but is the trend set to continue? Read more

Highland cow

The export game is on

Given the PGI status of Scotch beef and lamb, what is the further potential for Scottish exports? Read more


Nairn's Gluten Free Easy Porridge

The USP of the Highlands

The NPD that’s providing genuine innovation while also making the most of its Scottish provenance Read more


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