Scran season 7: The changing nature of Scotland's dairy industry

The latest episode of our podcast Scran is now live, and we're taking a look at some dairy farms in Scotland who are diversifying.

Published 19th Jan 2024
Updated 19 th Jan 2024

On this episode of Scran, we are looking at the changing face of the dairy industry. With a rich heritage of dairy farming and production in Scotland, challenges over the last 20 years have meant that dairies have had to diversify or die.

On this episode we talk to three such businesses whose roots in traditional farming are still informing their work today.

First up I chat to Bryce Cunningham of Mossgiel farm. Having experienced a number of devastating blows the business was forced to go back to basics and from there they have grown into a sustainable, modern operation.

Scran dairy farming
Picture: Mossgiel Farm

I also speak to David and Wilma Finlay of The Ethical Dairy who may be known more widely for their ice-cream business Cream O'Galloway, which they have just sold.

As you'll hear, a change of hearts and minds was needed to embrace a new way of working but when they did, a whole world has opened up and one which seems to be reaping rewards for them.

Finally, I talk to Robert Graham of Graham's Dairy - one of the best known dairy brands in Scotland and beyond. Grahams have found great recent success in their production of dairy-based protein products alongside the traditional milk production they were famous for.

Listen to the episode in full

Get in touch

We’d love to hear from you for the next season’s episodes.

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Scran bonus episode: The Scotch Whisky Experience and its career-launching history

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Known for cake making, experimental jam recipes, Champagne, whisky and gin drinking (and the inability to cook Gnocchi), Rosalind is the Food and Drink Editor and whisky writer for The Scotsman, as well as hosting Scran, The Scotsman's food and drink podcast.
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