Students at Fife College have gained hands-on experience of Scotland’s growing craft cider and perry sector thanks to a new project funded through Scotland Food and Drink’s Regional Food Fund and hosted by Bioregioning Tayside.
Working directly with local producers, the 10-month ‘From Tree to Glass’ project connected students from the College’s Culinary Arts, Hospitality and Events and Creative Media courses with producers across the River Tay catchment area. The experience gave students practical insight into orchard management, sustainable production, and food and drink pairing.
As part of the learning programme, students visited orchards and cideries, took part in guided tasting sessions and explored the role of cider and perry within contemporary menus. During a visit from Social Juice, students sampled 14 varieties of pears, helping them understand the diversity of flavours and how ingredient choices influence the final product.
A key theme of the project was how producers are helping to reshape perceptions of cider. North Fife-based Naughton Cider Company shared how they are working to change the image of cider by presenting it more like champagne or wine – something to be enjoyed alongside a meal rather than seen as a casual drink.
Students put their learning into practice at a special Cider Dinner held at The Academy, Fife College’s student-run training restaurant in Kirkcaldy. The event showcased their skills in menu development and drink pairing, highlighting how locally produced cider can enhance a dining experience.
Morgan Leishman, Hospitality & Events student at Fife College, said:
“Being part of the project has really changed how I think about cider and perry. Tasting different varieties at Cairn o’ Mhor and learning about how they’re made has helped me understand how important drink pairing is when creating a menu. It’s been a great experience to work with real producers and then showcase what we learned in the college restaurant, The Academy.
Barry Scott, Curriculum Manager for Culinary Arts and Hospitality at Fife College, said:
“This project has given our students a fantastic opportunity to learn directly from passionate local producers and to think differently about how drinks can be paired with food.
“Experiences like this help them understand the importance of sustainability, provenance and collaboration within the hospitality industry
“It was particularly beneficial for students to see how producers such as Naughton Cider Company are positioning cider as a premium product that belongs on the dining table alongside quality food.
“The project was expertly co-ordinated by Viv Collie, whose many years of experience in the world of food and drink helped create a truly positive learning experience, and, as Viv herself highlighted, the enthusiasm of both students and staff played an important role in the project’s success.”
The ‘From Tree to Glass’ project also worked closely with the Howe Beer Project in Balmalcolm, Fife, to deliver a five-event Cider Series, bringing local producers together for talks and tastings. Fife College Creative Media students attended the events to record sessions and interview producers, helping to capture and share their stories.
Partners also included Catherine Drummond-Herdman of Megginch Castle in Errol, home to two significant national orchard collections: the Scottish National Cider Apple Collection and the Scottish National Heritage Apple and Pear Collection, which the students were also fortunate enough to visit.
Commenting on the project, Fiona Richmond, Head of Regional Food at Scotland Food & Drink, said:
“The River Tay catchment has a rich but often under-told story when it comes to orchard fruit and craft cider and perry. ‘From Tree to Glass’ brings that story to the fore, connecting producers, students and communities in a way that feels both authentic and forward-looking.
“Through the Regional Food Fund, we’re proud to support projects like this that celebrate place, encourage collaboration and help unlock new opportunities for regional producers to reach more people.”
The From Tree to Glass project was supported by Scotland Food and Drink’s Regional Food Fund and hosted by Bioregioning Tayside, bringing together producers, educators and partners to celebrate the region’s orchard heritage and support the future of local food and drink.
The makers located in the River Tay catchment area include: Aipple Cider (North Fife), Barn Owl Orchard (Angus), Cairn O’Mohr (Perthshire), Digger’s Fine Cider (Perthshire), Fleming’s Fife Cider (North Fife), Harvest Brae Farm (Perthshire), Lost Orchards (Angus), Naughton Cider Company (North Fife), Social Juice CIC (Dundee) and Wasted Degrees (Perthshire).
For more information about Culinary Arts and Hospitality courses on offer at Fife College, visit our course pages here.