International Green Week in Berlin is a food and farming exhibition like no other I have ever experienced. Set in 25 huge exhibition halls it houses a massive collection of food, animals, poultry, equipment and people from all over Europe. I was there last weekend, to help out with a presentation on the European Commission’s stand about Food from Argyll and our particular area of food production. I had boxed up a selection of Argyllshire produce which flew out ahead of us and by some miracle managed to get delivered to the right stand. Barbreck Haggis, Churchill venison sausages, Fyne Ales, Jura whisky, Loch Fyne salmon, Bumble Puddings, Argyll smokery pates, Inverloch cheeses, Henshelwoods Chutneys and Crystals shortbread provided a feast for the visitors who all responded enthusiastically. We had to share the ‘backstage’ kitchen with two voluble French chefs from Luxembourg who were preparing for a cooking demonstration later that afternoon. Suffice to say space was tight and as show time approached we got everyone sticking cocktail sticks in sausages/cheese etc.
The other Scottish representatives ( Fergus and Colin) wore their kilts which helped swell the crowd, though given the vast array of other national dress on display, they were not out of place.
Once we had finished our presentation and the French chefs took over the stand we had a chance to wander round the exhibition. It took 2 hours simply to walk through all the halls without really stopping. There was everything from a self-milking cow shed set up where live cows were milked by a robot when they felt like it, to a working windmill and more beer and sausages than you would probably need in several lifetimes. There were whole halls dedicated to angling, with huge fish tanks of live fish and small children wielding fishing rods around. Music also played a big part with Brass bands, a polish choir, and long Alpine horns.
The only odd thing was the lack of any visable British representation apart from us.
So we were glad to be there and to be flying the flag for Argyll and Scotland. Barbreck’s Haggis was so popular that a couple I had kept back in case needed later then disappeared by the time we came to clear up. We suspect the French chefs, and have taken it as a compliment.
Well done Virginia, I have to say no one does exhibitions like the Germans. They are always vast! I am sure we will get a response from someone. Is it worth having an actual Argyll stand next time?
Best wishes
Bob Henshelwood
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