Cook, food writer & campaigner, Wendy Barrie has always been fascinated by local food culture. Inspired to support further collaborations between artisan producers, consumers and like-minded chefs, Wendy founded her own award-winning food guides in 2002: www.scottishfoodguide.scot with its associated Scottish Cheese Trail & Scottish Farm Shops.
Wendy is Scotland’s Leader for the Ark of Taste and Cooks Alliance co-ordinator. Her husband Bosse is a heritage farmer & Swedish genebank specialist, including Ark of Taste Linderöd pigs and Fjällnära cows. Together they have a depth of knowledge of Scottish and Nordic food culture and co-wrote “Meadows: The Swedish Farmer & The Scottish Cook” on biodiversity and regenerative food production. Wendy runs sustainable food experiences and food travel from their Fife food studio and enjoys the rural backwaters of Småland on their small organic croft.
Wendy is Chair of the Edinburgh Bakers (Baxters) Trust, supporting artisan bakers and heritage grains, and co-founded the Scottish Bread Championship in 2017. She played a key role in East Ayrshire Council’s pioneering school lunch programme and has created several sustainable cooking modules for sixth form students.
Wendy presented the papers for both Scotland’s Presidia to Slow Food International: collaborating with the Orkney Boreray Community and writing a booklet on North Ronaldsay Sheep. She regularly hosts artisan cheese experiences at their food studio along with other topics such as food heritage and native breeds. She supports Bosse’s investigations with ancient grains on trial plots and, once it is gathered in, threshed and milled, enjoys baking samples to discover the flavours. She regularly shares her expertise on international platforms, participating on food tourism and biodiversity across Europe. Wendy has also contributed & collaborated at several Terra Madre, from its inaugural gathering in 2004 onwards.
