RuralScot An independent publication from ruralscot.com
A return to form for Scotch
Distributed with The Times Scotland 14 December 2016
The provenance agenda
Spirit of the age How gin became a tonic for Scotlandâ€™s distillers
The year of gin
Precision whisky engineering
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14 December 2016 Contents
2: Scotch Whisky Association. 3: Scotland of Food & Drink. 5: The year of gin. 6: Whisky. 8: Scotland’s Rural College
Will Peakin 0131 561 7364 email@example.com
Hamish Miller 0131 561 7344 firstname.lastname@example.org
Kevin O’Sullivan 0131 561 7364 email@example.com
Creative Exchange 29 Constitution Street Edinburgh, EH6 7BS www.futurescot.com
Jake Oszczepalinski 0131 561 7351 firstname.lastname@example.org
DESIGN & PRODUCTION
Palmer Watson www.palmerwatson.com
The SWA has signalled there will be plenty of demand for Scotch across the world in the coming years
Raising a dram to a bright future Recent figures show export volumes are up for Scotland’s national drink By Rosemary Gallagher The festive season is fast approaching and many will be looking forward to a dram or two of their favourite Scotch Whisky to celebrate Christmas and mark the start of a new year. While there is already a vast array of Scotch available, the range is set to increase in light of the number of new distilleries recently opened, being built or at planning stage. There are currently 118 Scotch Whisky distilleries licensed to operate, and about 30 to 40 new ones planned. These are being built across Scotland, from the borders to Glasgow and Edinburgh to areas clearly associated with whisky distilling, such as Islay and Speyside. It’s not surprising that there is such a level of interest in Scotch Whisky. It’s Scotland’s national drink and is an iconic product recognised across the globe. Exports of Scotch are worth around £4 billion annually and it is enjoyed in about 200 markets, from the biggest by value, the USA, to South America, Asia and Europe. Scotch Whisky operates in a competitive market place and the industry is well aware it has to innovate to stay ahead. And new entrants to the production of Scotch also have to generate an income while they are
waiting at least three years for their ‘new make’ spirit to become Scotch Whisky. The law states that Scotch has to be matured for at least three years in oak casks in Scotland. And by the time Scotch is sold it has often been aged for several more years. So many producers are generating money by capitalising on the current popularity of gin, by making that while waiting for their Scotch to mature. And it looks like there will be plenty of demand for Scotch across the world in coming years. The most recent export figures show the volume of Scotch exported was up by just over 3 per cent in the first half of this year to the equivalent of 533 million 70 cl bottles, compared to the same period in 2015. While the value of shipments was down slightly by just 1% over the same period to £1.7 billion, this drop was much smaller than the decline in value of almost 3% in the first six months of last year. Despite the uncertainty presented by Brexit there are reasons to be optimistic. Since the UK voted to leave the EU in June, we’ve been talking to our members, governments and analysing what this development means for the industry. We can be confident certain things won’t change – Scotch will continue to enjoy a 0% tariff in the EU because of World Trade Oganisation rules. So, let’s raise a dram to a bright future. Rosemary Gallagher, Scotch Whisky Association head of communications
14 December 2016
Growing at twice the rate of the UK’s food and drink sector, there’s a reason why Scotland’s producers are in good heart But education is the next thing to put on the table, according to the leading trade body By Kevin O’Sullivan Scotland’s food and drink industry is in rude health. The sector is growing at twice the rate of the rest of the UK, and between 2008 and 2014 manufacturing turnover rose by 43%, compared to an average of just 21% across the UK as a whole. Whilst there are many factors behind that success, not least the creation of an umbrella organisation which focuses all its energy and drive into creating a ‘brand story’ for Scotland, James Withers, CEO of Scotland of Food & Drink, believes it’s the increasing collaboration between the supply chain that has been the “game-changer”. In fact, we start by discussing the over-used phrase of ‘co-opetition’, which was coined in Ireland but has been perhaps best expressed by very bright academics at Harvard Business School, who recognised that a bit of cooperation among competitors can actually be a good thing. “It’s an interesting concept,” says Withers, who started his career with the National Farmers’ Union of Scotland, an organisation that was instrumental in the founding of the organisation he now works for. “The theory that came out of Harvard Business School was based on evidence that the most successful businesses in history weren’t those that learned how to drive the competition out of town but had learned how to work with them, hence the term ‘co-opetition’ was born.” “And my view is that collaboration and the spirit of ‘co-opetition’ is the game-changer for Scotland and that’s what’s making a huge amount of difference.” Scotland of Food and Drink is just nine years old but the principle of creating it was the bringing together
“My view is that collaboration and the spirit of ‘coopetition’ is the game-changer for Scotland and that’s what’s making a huge amount of difference”
James Withers believes provenance and education can help drive Scotland’s food and drink sector to even greater heights
of previously disparate sectors. Fishermen suddenly started to have conversations with farmers, bakeries and dairies opened up lines of communication, with the common goal of growing the value of Scottish food and drink, and its reputation overseas. “ What we’ve been trying to do is build a national brand for Scotland and I think there are companies who - and a recent Bank of Scotland survey shows this - that the majority of companies are planning to use that Scottish brand and Scottish provenance for sales growth purposes,” adds Withers. The provenance agenda is one that seems to be of most growing interest to the big supermarkets, too. Many are now keen to stamp good, strong Scottish brands on their products. It is a trend that is not likely to go away and represents a broader cultural shift as people reconnect with produce, as they may have done two or three generations ago when there was a real and visceral relationship with the land. Withers reflects on his own personal experience of having gone through 13 years of school with just two lessons in home economics. Comparing that to what his own children learn now at primary school - where they have more food-related education in two weeks than he had in his entire school career - he believes in 10 to 15 years’ time that cultural shift will become even more deeply ingrained. His real concern, though, is that short-term political considerations over how best to combat Scotland’s growing obesity crisis, and also relationship with alcohol (think policy responses such as the sugar tax and minimum unit pricing) may not allow time for those educational advances to bear fruit in public health terms. “The problem is political cycles are intolerant of that level of pay-off. Don’t get me wrong, I think the food and drink industry absolutely has a responsibility to help tackle Scotland’s woeful dietary record,” he says. “It’s simply not good enough. Our levels of type II diabetes, our levels of obesity are shocking, but it is an incredibly complex problem. My view is that whilst it is probably the instinct of government to go for quite blunt policy tools like taxation, I don’t think those simple tools will do anything other than hurt those that probably could least afford it, so it is going to be about food education, which I think is totally transformed.” I ask if he’s in favour of any of the current policy ideas advanced by an increasingly noisy public health lobby. “The reality is that some of Scotland’s most famous products you would not describe as inherently healthy products, whether it’s shortbread or whisky or Irn Bru, but my view is that they provide a huge amount of economic benefit to Scotland, employ thousands of people and absolutely have a place in the food
and drink world; but we need to keep educating around balanced diet. “I personally don’t believe in good food and bad food. I believe there are bad diets but I think everything in moderation so if you want to enjoy a can of coke, you crack on.” In any event, Withers believes, as with provenance, it’s the consumers themselves who will lead the demand for healthier products and manufacturers and retailers will respond accordingly. “If you look at what has driven a lot of the reformulation of product, the fact that if you go into most supermar-
kets an awful lot of health messaging out there is actually consumer-driven,” he adds. “I personally think we need to give the public more credit than they’re often given, and not that they’re going to be swayed into dramatic dietary choices by the power of advertising.” Talking of advertising, with the Christmas season upon us, I ask how important the recently-launched government-backed £3m Connect Local campaign (an initiative aimed at helping smaller producers access retail markets) will be at capturing the imaginations of a consumer increasingly interested in better quality produce. “It’s only just getting going so it’s
early days but the forerunner to it was Think Local, which did a huge amount of work for the development of companies which are quite early on in their journeys. He says: “One thing we’ve seen over the years - and we do a lot of research into consumer attitudes - is that there is a lot more interest from people in terms of where their products are coming from and if they want to really invest in a good meal, particularly in a big event like Christmas, they are really interested in the broader story behind the products they’re getting. And that in some ways drives a really positive end to the year for businesses.”
14 December 2016
Welcome to the ‘ginaissance’ – where fruity blends of botanicals promise to take you on a journey of discovery Christmas Edinburgh Gin promises to add a splash of ancient incense and spice When the ‘Book of History According to Gin’ is written, 2016 will be the year the ‘ginaissance’ finally got into full swing. In fact, the global thirst for gin appears almost unquenchable. Today, more than three quarters of exported gin is now produced in the UK; a mere 70% of this hails from Scottish stills. One of the most most-coveted spirits leading the trend is Scotland’s own Edinburgh Gin. Producing small batch gins in their distilleries in the heart of the country’s cosmopolitan capital, Edinburgh Gin thrives on variety and the creation of gins for every taste and occasion; Christmas being no exception. Much to the delight of gin fanatics, this festive season creates boundless reasons to enjoy Edinburgh Christmas Gin; alluringly festive with a unique blend of botanicals. With warming frankincense, sweet myrrh, and lingering spice from cinnamon and nutmeg, Christmas Edinburgh Gin takes its inspiration from the ancient incense and spice routes.
Try it at apres-hour in a spiced winter Negroni. For lovers of understated elegance, try the classic Edinburgh Gin. This is a juniper-forward London Dry gin, given a distinctive Scottish identity with a recipe including lavender, pine buds, mulberries and milk thistle seed. It’s as crisp as a winter’s morning, with a distinctively smooth finish; the perfect gin for those fireside G&Ts. Of course, no festive season is complete without its cocktails. Edinburgh Gin’s family of exquisite gin liqueurs, Raspberry, Elderflower and Rhubarb & Ginger, are the perfect ingredient for the cocktail curious or those with a seasonal sweet tooth. Whether added to a glass of prosecco or mixed into something a little more adventurous like a DIY Bramble, consider that all important welcome drink sorted. And as if in time for Christmas itself, a opulent new limited edition liqueur has just been released. With its juicy stone fruits and exotic Madagascan vanilla, Plum & Vanilla delivers an artful dash of elegance your drinks, not to mention the spirit of Christmas to your glass. A plum and vanilla infusion has just been launched by Edinburgh Gin for the Christmas trading period
- WISH LIST £35
CHRISTMAS EDINBURGH GIN
EDINBURGH GIN GLASS SET
Distilled with frankincense & myrrh, this is the spirit of Edinburgh’s Christmas. Bottled.
Edinburgh Gin with two etched glasses. The perfect gift for those who enjoy a gin or two.
Deliciously versatile created with fresh ingredients, these gin liqueurs are perfect for the party season.
BUY ONLINE AT WWW.EDINBURGHGINDISTILLERY.CO.UK/SHOP
14 December 2016
A tonic for the drink trade Scottish gin has proved so popular that distillers believe it needs the same status as Scotch whisky
Tony Reeman-Clark is supportive of an accreditation scheme to afford better protection for Scottish gin distillers
By Kevin O’Sullivan If you cast your mind back just a few years you’d be hard pressed to find anyone who had a good word to say about gin. The once maligned spirit has spent the best part of three centuries trying to shake off the ‘mother’s ruin’ tag, such was its propensity to inflict damage on the poor and suffering of Hogarth’s London. Much has changed since the stark and sobering images of Gin Lane, and in recent years the juniper-based tipple has even found itself being warmly embraced by an entirely new demographic: the hipster cadre has been as keen as any to get on board with pure, cold-distilled botanicals, flushed with an increasingly diverse mix of flavours, from hand-foraged tree barks to, believe it or not, a set of retired golf clubs. This enthusiasm has led to some, perhaps excitedly, labelling the current trend a ‘ginaissance’. Whatever your stance, there’s no arguing with the facts and gin sales are through the roof. The Wine & Spirits Trade Association reported this month that gin had broken the £1bn sales mark in the on-and-off trade for the first time ever in in the UK in 2016, six months ahead of forecasts. Some 283,000 ‘hectolitres’, the equivalent of 40 million bottles, were sold in the last 12 months, which works out as a commendable 1.12bn gin and tonics. When I catch up with Tony Reeman-Clark, the founder and outgoing chairman of the Scottish Craft Distillers’ Association, he understandably wants to bathe in the reflected glory of a spirit that has transformed the fortunes of an entire industry. “Four years ago somebody would have said the standard customer for gin would be a woman aged 35 to 45, but now the whole profile has changed, not just for gin but whisky as well,” he says. “It’s now for anybody over 18, the drinking age. If you went to somebody’s house five years ago and asked for a gin and tonic and they’d come out of the kitchen a few minutes later with something sparkling in a glass with a slice of lemon in it. Now it’s a journey, a voyage.” Reeman-Clark is a former IT executive who founded his own Strathearn Distillery, at Methven near Perth, three years ago. With a licence to distil ‘anything we want to’, he insists he only started producing gin as a ‘cash crop’ whilst waiting for his whisky to mature. However, the brand established itself quickly in the market and went on to win a top craft spirit award last year. And the whisky, which recently matured as a three-year-old (the legal minimum to be called Scotch Whisky), has just seen its inaugural hundred bottles auctioned off, with the first bottle going for the princely sum of £4,150.
“As far as I know, and I’ve no means to check it, it is the most expensive first bottle out of a distillery,” says ReemanClark. “After putting it up for auction for 12 weeks, from our birthday until the first whisky was ready, I thought towards the end I’d be phoning up family and friends and saying, ‘Excuse me, can you put in a bid?’ “But we had a bid on every single bottle within 10 hours of the auction starting. That to me proves how important Scottish provenance is. And it’s the quality of our gin, because that’s the only product the buyers could taste, which has resulted in such a phenomenal sale of our whisky.” The total sale amassed £39,700, and the bottles sold were of the 50cl size, not the typical 70cl. The average price, therefore, was £315 per bottle. “I still can’t believe it. I was expecting, I thought, it would be absolutely amazing if I got £1,000 for the first bottle, or up to £100 for an average bottle. But to get up to £300 was absolutely incredible - the word is probably ‘stupid’,” adds Reeman-Clark. Buyers are no fools, though. If you can produce a good spirit (the gin), and put it in good casks, it becomes very difficult to produce bad whisky. According to Reeman-Clark the buyer who paid such an eye-watering sum
“If you went to somebody’s house five years ago and asked for a gin and tonic they’d come out of the kitchen a few minutes later with something sparkling in a glass with a slice of lemon in it”
for a whisky that has never been tasted was a world-renowned Italian collector with very deep pockets. The SCDA is itself a relative newcomer as an association. Formed in 2013, it has around 40 members, and Reeman-Clark has just recently stepped down as its chairman, to allow someone else to take up the mantle. He was unsure if an association for small-scale distillers would even work when it was conceived, but was pleasantly surprised by the number of people who turned up to its first meeting, which is indicative, he says, of a market keen to replicate the success of the craft brewers. He believes the overarching consumer trend has become one of ‘drinking less, drinking better’ and that people are now more interested than they ever have been in the story of the production process, the science and the art of making. Whilst supportive of national efforts to create a cohesive framework for Scottish brands, he also is keen to emphasise that spirits such as gin should be given some kind of formal accreditation, a bit like that afforded to Scotch Whisky. Given figures from the Wine & Spirits Trade Association have indicated that 70% of gin is produced in Scotland (they have also produced a Scottish Gin Trail map), he argues that there
should be much greater emphasis on protecting genuine Scottish products from encroachment by outsiders who trade off of the country’s reputation for distillation. Reeman-Clark, who hails from Newcastle and considers himself an ‘honorary Scot’, explains: “The biggest challenge to Scottish distillers, in fact I would even stretch that point to Scotland, it’s that Scotland is perceived to synonymous with quality yet people are misusing the word ‘Scotland’ or ‘Scottish’ and pretending to be such. I was in Norway with a distributor who said, ‘we’ve already got four Scottish gins, we don’t need any more’, and I couldn’t politically tell him that none of them have ever seen the shores of Scotland.” He added: “That’s why I brought out an accreditation scheme to try and do the same as Scotch, as that is a protected name. But gin is an open door, anybody can come in and start calling their product Scottish gin.” He cites the example of a Spanish gin which uses the name of a Scottish town on its label and numerous others who use ‘clever marketing’ to give the impression of being Scottish. For Reeman-Clark the answer is simple. If the provenance story is to ring true, the transparency must extend to more than the liquid in the glass.
14 December 2016
Precision whisky engineering – with its own railway stop
Tamdhu’s two core expressions
are presented in a unique tear-shaped, hand-blown crystal decanter, inspired by the Victorian era. With standout shelf appeal and distinctive flavour combinations, each of the expressions, in their own right, make the perfect base for a whisky cocktail. The classic 10 Year Old is the
Born on the banks of the River Spey in 1897, and enthused by the optimism of the Victorian era, Tamdhu Distillery’s founders had one single aim: to build the most remarkable distillery of its time which would produce the world’s finest single malt. An aim and vision that is still held to this day. During construction, Tamdhu’s founders enlisted the expertise of Charles C Doig Esq - the pre-eminent distillery architect and engineer of the day. What Doig designed and built was nothing less than the most pioneering distillery of the age. A water wheel positioned beneath the floor for optimum performance, kilns redesigned to reduce heat loss and waste extracted by Archimedean Screw, direct to the distillery’s own railway station. Few names other than Tamdhu so embody the ‘Can-Dhu-Spirit’ of our grand Industrial Age.
The unwavering quality of Tamdhu is defined by the hint of peat in its malted barley and the fact that its water is drawn from the Tamdhu spring. However, what makes it truly unique is that every drop of this exceptional malt is matured exclusively in the very best European and American sherry oak casks, many of which are first-fill: the rarest in the industry. Sherry casks are essential for the flavour and colour of Tamdhu, so much so that the distillery team make an annual ‘pilgrimage’ to Jerez, Spain to hand-select the casks which will one day help to make Tamdhu. Those in use today are of the same type insisted upon when the distillery was established, ensuring every drop is as magnificent as the one before.
A railway runs through it. The Victorian Tamdhu Distillery still embodies the enterprising spirit of its founders signature malt from Tamdhu, with a wondrous natural colour and awardwinning quality. With a warmth of toffee, bursting with fruit and spice, and an aroma of sugared almonds and vanilla, this timeless expression makes for the perfect cocktail base for a classic Whisky Manhattan cocktail. The deep sherry flavour of the 10 Year Old is complemented by the sweet vermouth and the wondrous natural
REDISCOVER TAMDHU AT
The pioneering Tamdhu Distillery still bears the marks of a bygone industrial age
colour of Tamdhu remains intact. For the devoted malt lover, Tamdhu Batch Strength perfectly captures the complex richness and intensity of sherry cask-matured whisky. It took home a Double Gold Medal at the 2016 San Francisco World Spirits Competition and was also named Speyside Single Malt of the Year at the 22nd Annual Whisky Advocate Awards in December 2015. A follow-up – Tamdhu Batch Strength II - has just been unveiled and is already proving a hit. Bottled unchillfiltered at natural colour and high strength, the richness of the malt is
rounded with spice and dried fruit with lighter fruits coming to the fore including apricot, orange and crème brûlée. On the finish, the richness matures into biscuit, malt and marmalade with a lingering fruitiness. The sweetness of a Whisky Sour cocktail perfectly contrasts with the intense flavour of the Batch Strength expression. Tamdhu is available in a range of high-end retailers including Waitrose, Booths and Oddbins. For exclusive cocktail videos and more from Tamdhu see the dedicated website: www.tamdhu.com
THAT’LL DHU NICELY Tamdhu, arguably the finest 10-year old single malt whisky; Established on Speyside 1897, reborn on Speyside 2013 (in hand-selected sherry casks no less). So, once more, all can enjoy Tamdhu’s fresh, rich, spicy notes and pure natural colour.
Rediscover Tamdhu at Tamdhu.com
Enjoy your dram responsibly.
14 December 2016
A dram with real Christmas spirit How Glengoyne is helping to revive the fortunes of the iconic Mackintosh Building It has often been described as Scotland’s most picturesque distillery, and now Glengoyne has given inspiration to one of Scotland’s best loved artists. Located beside a waterfall, which eventually meanders its way to the stunning shores of the famous Loch Lomond, Glengoyne now sits alone in an area which, more than two centuries ago, was home to eight illicit distilleries. The name Glengoyne is derived from the Gaelic ‘Glen Guin’, meaning ‘Glen of the Wild Geese’, which nestles into the foot of the volcanic plug that is Dumgoyne Hill. It’s a landscape perfectly suited to the distinctive painting style of John Lowrie Morrison – Jolomo – with whom Glengoyne has recently collaborated to create the first of four special edition whisky tins, taken from an original painting, “Autumn Moon Over Glengoyne”. The Jolomo Limited Edition Glengoyne 10 Year Old Highland Single Malt Scotch Whisky is for sale in aid of the Glasgow School of Art Mackintosh Appeal, which was set up after a tragic fire damaged the art school in May 2014. For each bottle sold, Glengoyne will make a contribution to the appeal and help revive the iconic Mackintosh Building. With flavours of fresh green apples, toffee and a hint of nuttiness, it’s a
Often described as the ‘most picturesque distillery’, Glengoyne is helping one of the most iconic buildings in Scotland, ‘the Mack’, on its road to recovery whisky that makes the perfect Christmas gift for lovers of fine malts and fine art alike. In addition to the Glengoyne 10 Year Old, there are six more distinct expressions of Glengoyne to be savoured, from a 12 Year Old offering lemon zest,
toffee apples with a hint of coconut, to a stunning bright amber 25 Year Old which boasts cinnamon, stewed fruits and Seville marmalade, and a long spicy liquorice finish. All are matured in the finest sherry and bourbon oak casks, which then lie sleeping within the cool darkness of Glengoyne Distillery’s traditional earth-floored warehouses, where time, wood, and the slowest distillation process in Scotland work together. Glengoyne’s new 20cl gift packs,
RARE, EXPENSIVE, HANDMADE. AND THAT’S JUST THE CASKS.
THAT’S THE GLENGOYNE WAY. glengoyne.com
released just in time for the festive season, give the whisky aficionado an opportunity to explore three expressions of the award-winning whisky at once. The three pack (£54.99), which includes 20cl bottles of Glengoyne’s 12, 15 and 18 Year Old malts, will be available via a new listing on the Waitrose gift website; from the Glengoyne Distillery and online shop; and in specialist outlets in the UK and beyond. Meanwhile, the five pack (£109.99),
featuring Glengoyne’s 10, 12, 15, 18 and 21 Year Old malts, will also be available to purchase from both the Glengoyne Distillery shop and website – glengoyne.com. Whichever expression you choose, Christmas is a time for special tastes and flavours, and the perfect time to acquaint yourself with the Glengoyne Highland Single Malt Whisky Collection. www.glengoyne.com
14 December 2016
On the right course The pathway to success with Scotland’s Rural College You may be surprised by the range of courses on offer at Scotland’s Rural College (SRUC). Their history may be in agriculture, but nowadays they support the whole rural sector – a vital part of our lifestyle and our economy in Scotland – and offer courses in subjects including countryside and environmental management, gamekeeping, horticulture, forestry, garden design, business, land-based engineering, poultry, animal and biological sciences, animal care and vet nursing! SRUC’s courses are practical and vocational, and offer great opportunities for students. It’s no surprise that 95% of SRUC’s Higher Education graduates are in work or further study within six months of graduating. Career opportunities in the landbased industries and renewables are set to maintain continued growth over coming years. The Scottish land-based sector has experienced growth in the last decade of 10,000-15,000 new jobs. Independent research commissioned in 2011 forecast that between now and 2020, 3,000 new jobs will be created in the sector each year. At SRUC you are not only able to
study undergraduate and postgraduate degree courses but also a full range of programmes at all levels from access courses and vocational studies through to PhDs. In many cases you can progress seamlessly through educational levels and qualifications. This makes them a comprehensive provider of landbased and rural education, whatever your academic starting point. Many courses offer part-time study opportunities as well as full-time, and they also deliver some courses by distance learning. Take the example of Marcus
Craigie, originally from Orkney, who embarked on an Environmental related degree at SRUC. Marcus says: “I had an interest in the subject from an early age. Coming from a place that has many environmental credentials has definitely influenced my choice of studies. The course at SRUC included a broad programme which is very comprehensive and I felt it was right for my career. In the first two years there was an emphasis on practical work, which I found very useful so I could apply what I was learning to real world scenarios. The 3rd and 4th years are more theoretical and allowed me to be more independent with my studies
and carry out my own research.” SRUC offers study campuses at Aberdeen, Elmwood (Fife), Edinburgh, Oatridge (Broxburn), Ayr and Barony (Dumfries), as well as teaching resources, professional training courses, and additional facilities across Scotland.
For those wishing to pursue a life less ordinary, SRUC really does offer many compelling opportunities to study and progress in a career you can be truly passionate about. Further information can be found on the SRUC web site at www.sruc. ac.uk/study.
SRUC’s courses are both practical and vocational with subjects including gamekeeping, horticulture, forestry and land-based engineering
A job doesn’t have to be based in an office! Study at Scotland’s Rural College (SRUC) and become an expert in your field!
in locations across Scotland · Campuses of study levels from access courses through to postgraduate · Range study opportunities · Vocational / Full-time / Distance Learning opportunities · Part-time · Courses in subjects you can be passionate about!
SRUC is a charity registered in Scotland: SC003712
Take a look at our website to see what’s on offer: www.sruc.ac.uk/study
For Open Day dates, phone 0800 269 453 or visit our website to book your place: www.sruc.ac.uk/opendays www.facebook.com/sruc.ac.uk
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