Agricology Podcast

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 it.
Episode guests
Donald Currie
Donald Currie is an arable and beef farmer who produces barley for malting at Bellevue Farm and other sites around the island.
Fred Baumgärtner
Fred Baumgärtner is the Brand Home Ambassador for the Isle of Arran Distillers, the company responsible for producing award-winning whisky at both Lagg Distillery and Lochranza Distillery.
Born and bred on Arran, Fred now leads whisky tasting tours and experiences at the distillery for hundreds of visitors each year, and travels the world showcasing the island's products.
George Grassie
George Grassie is an artisan baker who has been running Blackwater Bakehouse for the past five years. Born and raised on Arran, George spent several years living on the mainland and abroad before returning to the island with his young family. 
Today, the Bakehouse produces fresh artisan bread using high-quality Scottish-grown organic flour and heritage grains, and has recently expanded into a new site in Brodick.

The episode features farmers, artisan food producers, and the distributers working to connect the two and create a thriving hyper-local milk market. We learn how collaboration and adding value is key to keeping dairy at the heart of the community.
Milk production on Arran has a somewhat turbulent history, with external pressures such as pasteurisation legislation pushing the industry to the brink of collapse at the end of the twentieth century.  
However, thanks to the determination and creativity of a small number of islanders, the last remaining dairy herd on Arran survives to this day, and the industry is going from strength to strength.

Episode guests:
Matthew Dobson
Matthew Dobson is the Production Manager at Arran Ice Cream. He has worked in the family business for over 13 years, during which time he has played a vital role in the growth and development of the brand. Having grown up on the island, Matthew is passionate about creating a high-quality product that really shows off the taste of Arran's milk, supports local farmers, and creates memorable experiences for visitors and residents alike.
Calum Chaplin
Calum Chaplin is an artisan cheese maker producing award-winning Arran Blue, Arran Mist (Brie) and Camembert cheeses for Arran Cheese Shop at their factory in Blackwaterfoot.
The cheese is made using milk from the island, and sold in shops, markets, delis, and restaurants both on Arran and around Scotland.
John Murchie
John Murchie is a farmer who cares for the island's last remaining dairy herd at Tigheanfraoch Farm. Tigheanfraoch Farm has been part of the Murchie family since 1953 and is now home to 59 cows, with 47 milked twice a day, 365 days a year.
The cows enjoy a natural, seasonal lifestyle, grazing on Arran's rich pastures in summer and fed on homegrown silage in the colder months.

From the early days of crofting and subsistence farming to the present day, animal protein has provided an essential and highly valuable source of nutrients for Arran's population. While sheep and beef production have always been central to Arran's farming economy, venison is now also being embraced as a sustainable protein source that can help to combat the growing threat that the wild deer population poses to island ecosystems.

In this first episode of our new series Agroecology Around Arran, we explore how the production of meat on Arran embraces the ethos of agroecology, how farmers are working together to reduce carbon emissions from livestock farming, and what we can learn from their example.
Guests

Alistair Currie

Alistair talks to us about his livestock farm based in the Shiskine Valley. He maintains a herd of around around 30 native-breed beef cattle which are fed on pasture and home-grown silage.

Colin Currie

Colin Currie is an upland hill farmer who has been farming sheep and beef at Bridge Farm with his wife Laura since the 1970s. Bridge Farm is situated within a SSSI-designated site that is home to a rich diversity of flora and fauna. Colin uses his innate knowledge of the land to create a low-input livestock system that has allowed him to reduce reliance on external markets, maximise animal welfare, and work in harmony with the surrounding ecosystem.

Zoë Hughes

Zoë Hughes runs Wild Isle Venison with her partner Chris. Their work aims to honour the deer that are harvested alongside protecting the natural landscape on Arran and strengthening the local food chain. Zoë is passionate about sustainable, affordable meat that has a positive impact on the environment. Wild Isle Venison works to reconnect producers and consumers, processing venison in small batches and selling to local residents, chefs and businesses across the island.

Alec Pirie

Alec Pirie is a Senior Consultant and Area Manager for SAC Consulting. Alec works with over 120 clients across Scotland and has a particular interest in carbon, climate and conservation. He has also recently completed a Master's degree in Wildlife, Conservation and Management. Alec started the Net Zero Arran group in 2019. This aim of this group of farmers is to quantify the island's agricultural carbon footprint and take collective action to improve it.
Find out more about the series here.

In this new season trailor, podcast host Wallace Currie and Alice Farmery from the Agricology team introduce themselves, explain the concept behind our new podcast season and give listeners a taste of what is to come. 
This short introduction provides some background to Arran to give context to the series, and provides an overview of the key terms and ideas used throughout.

In this special edition of the Agricology Podcast, we introduce an exciting new research project investigating how companion cropping can support pest, weed, and disease management in oilseed rape (OSR). Head of Agricology Matt Smee is joined by Duncan Coston (Entomological Research Consultant and Project Lead) and Lynn Tatnell (Weed Biologist at ADAS) to explore why OSR can be such a challenging crop for UK farmers and how companion cropping could offer a more resilient, regenerative way forward. 

They discuss topics such as: 

What companion cropping involves in practice. 


How this technique could help manage pests such as cabbage stem flea beetle.


The benefits of working in partnership with farmers and researchers in Sweden. 


What the project is hoping to achieve over the next three years.


How farmers in the UK can follow the research or get involved in trials. 

We hope you enjoy listening! 

Show notes 

This podcast is part of a three-year research project investigating how companion cropping can support pest, weed, and disease management in winter OSR in Sweden and the UK. 

Running from January 2025 to December 2027, the study 'Companion Cropping in Winter Oilseed Rape' aims to develop integrated pest management (IPM) strategies that reduce reliance on pesticides, offering growers practical and organic crop protection techniques. 

The project has been generously funded by the Ekhaga Foundation and is a collaboration between ADAS, Agricology and Agrovast.  

Read more about the project and how you can get involved in the trials here.