About this episode

This episode explores the journey of locally grown grain on Arran, highlighting the practices of farmers, distillers, and bakers in the region.

In this episode, we explore arable farming on Arran, tracing the journey of locally grown grain from field to fork and glass. We begin at Bellevue Farm, where farmer Donald Currie grows malting barley on Arran’s fertile soils. From there, we follow the grain north to Lochranza Distillery, where Brand Ambassador Fred Baumgärtner explains how locally grown barley is transformed into the island’s world-renowned whisky. We finish our journey at Blackwater Bakehouse, where baker George Grassie shares his passion for artisan breadmaking, heritage grains, sustainability, health and nutrient-dense food. The phrase “follow the grain” is often used to describe the process of working with the natural direction of a material, or within the constraints of your environment, rather than forcing a direction that leads to resistance and damage. We learn how this ethos is reflected in the agroecological approach embraced across Arran. From the field to the distillery and bakery, we hear how farmers, bakers and distillers work with the opportunities and constraints of the island’s climate, soils and landscapes, allowing the local environment to shape their practices rather than trying to overcome…

People in this episode

Host: Wallace Currie

Guests: Donald Currie, Fred Baumgärtner

Topics covered

• agroecology
• arable farming
• local food
• sustainability
• whisky production
• artisan breadmaking

Keywords

• agroecology
• malting barley
• whisky
• artisan bread
• sustainability
• heritage grains
• local farming

Mentioned in this episode

Organizations: Lochranza Distillery, Blackwater Bakehouse

Places: Arran, Bellevue Farm, Isle of Arran Distillers

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