Bute potato project turns to the bread line

Baking potato bread at Rothesay Joint Campus as part of Fyne Futures' Heritage Horticulture project.
Baking potato bread at Rothesay Joint Campus as part of Fyne Futures' Heritage Horticulture project.

The delicious smell of freshly-baked potato bread filled the corridors of Rothesay Joint Campus this week as part of a local project spreading the message of the joys of the humble spud.

Tattie scones, of course, are a common feature of the Scottish diet - but this was the real thing, with full-size hand-made loaves made partly with mashed potato emerging from the ovens of Rothesay Academy’s home economics department, made by school pupils and adults from the community under the guidance of teachers Malcolm Briggs and Davina Smith.

The event was part of Fyne Futures’ Heritage Horticulture project, supported by a £60,000 grant form the Heritage Lottery Fund, which aims to reintroduce traditional ploughing and planting methods, and some rare Bute potato varieties, to the island’s soil.

The project continued with a cooking demonstration at Fyne Futures’ Bute Produce market garden at Ashfield on Friday - more on that coming very soon...