MUTTON could be moved to the top of the tourist menu on Skye – if the current consultation with the island's farmers and chefs finds support for the idea.

Skye is one of Scotland’s most popular tourist destinations, with hordes of hungry visitors keeping its restaurants busy, but it has also been a sheep-producing island for centuries. Unfortunately this tradition has experienced a slow decline in numbers over the past five to ten years due to a reduction in profitability.

To rejuvenate this, a Rural Innovation Support Service group involving Skye sheep farmers, chefs and restaurant owners, and led by SAC Consulting, is investigating the opportunity to showcase Skye Old Season Lamb (at 12 to 24 months old) and/or mutton (aged two years plus) in the island's eateries.

Chefs and restaurant owners are being asked, among other things, whether they think there is public demand for Isle of Skye Mutton or Old Season Lamb and what they feel is the consumer perception of the meat.

In a separate survey, local sheep producers are being asked if they would be interested in producing mutton, and if they would have any concerns about doing so.

Skye-based SRUC consultant Janette Sutherland said: “Lamb is obviously a hugely popular dish, whereas mutton is considered an older delicacy. We are keen to gain a better understanding of the appetite for mutton with a view to revitalising the industry on Skye.”

The survey results will be revealed this week at 'Skye on a Plate', SkyeConnect’s autumn event, which will include a showcase of mutton canapes.

Head of Farming at Soil Association Scotland and RISS lead, David Michie, said: “Some of the best ideas in farming come from farmers themselves, but farmers don’t always have the time to step back and figure out how to make them happen. RISS fills that gap and gets the right people together. Groups such as Skye Mutton connect people along the supply chain, which is exactly what’s needed for food businesses in Scotland to thrive.”

Chefs and other members of the Skye hospitality sector are invited to give their opinion on mutton by going to: https://www.surveymonkey.co.uk/r/RISS_chef_survey

To find out more about the project, contact Calum Johnston on 01224 711 055 or Janette Sutherland on 01478 612 993.