Scotland's Trade Fair Spring 2026 Exhibitor List

Alastair Dobson comes from a farming background and studied agriculture at West of Scotland Agricultural College. He began his career selling Scotch Beef and Lamb before returning to the family business in the mid-1980s to establish Arran Dairies, where he now serves as Managing Director. He also leads Taste of Arran Ltd. Arran Dairies Ltd is a manufacturing dairy with a wholesaling division supplying catering products to hospitality businesses on the Isle of Arran. It produces premium dairy ice cream, distributed across the UK through Taste of Arran, Alastair’s collaborative business that promotes, sells, and distributes food and drink from 10 SME producers on Arran to markets in the UK and abroad. Alastair was the founding Chairman of VisitArran and a founding member of the Arran Economic Group, focused on fostering community development and preserving Arran’s cultural and natural heritage. His board roles have included the Ayrshire Economic Partnership, Scottish Manufacturing Advisory Board, Scotland Food and Drink Leadership Forum, and others. Alastair has a passion for sustainability and this is evident across his business. He has implemented a heat recovery system that generates thousands of litres of clean energy produced hot water every day. In his downtime, Alastair enjoys sharing meals with family and friends, playing golf, or lamenting Scotland’s football and rugby results, often with a beer or coffee in hand.

Euan has extensive experience of advising businesses across the food and drink supply chain on all areas of law relating to IP, technology and branding. From sale to purchase, distribution to retail and sponsorship to endorsement, Euan drafts, negotiates and advises on commercial contracts with a focus on helping businesses identify, protect, commercialise and drive value from their IP, including by complex licensing structures. From his time as in-house counsel with the Scotch Whisky Association Euan has been working with and assisting food and drinks companies with their IP and brands for over 30 years, from whisky to salmon, haggis to chocolate and biscuits to sweets - a veritable feast of knowledge and experience.

Jill Witheyman’s journey in fresh produce began at just nine years old in her father’s wholesale business in Ireland — and she’s never looked back. After roles with Lidl, Keelings, and the Tesco Buying Team, Jill joined Angus Soft Fruits 18 years ago, where she’s led the development of engaging, effective marketing campaigns that celebrate fresh produce and connect with consumers. Known for her enthusiasm and passion for the product, Jill combines creativity with a strong commercial focus, driving real growth and results while sharing the joy of berries with customers around the world

Having graduated as a budding anthropologist Andrew decided to swerve the Trobriand Islands and instead head for the urban jungle. Finding work with a number of top London advertising agencies he researched consumer and shopper habits, analysed market intelligence and forecast future trends. Twenty-five years later, as the Strategic Market Intelligence Manager for Scotland Food & Drink’s Knowledge Bank Team, he’s still doing the same job, albeit without the disreputable lunches (sadly). With a wealth of experience in research, foresighting and understanding how people shop and dine in the real world Andrew is a contributor to many of the Knowledge Bank’s reports and webinars

Chris began with a career in stocks and shares at Lloyds Banking Group and switched to a career in stocks and sauces in 2016. His career change was sparked by the sell-out success and creation of Edinburgh’s first supper club Charlie and Evelyn’s Table (established 2009). He moved to London and began the Leiths School of Food and Wine Diploma. He graduated as Best Student in 2016 and from then worked freelance as a private chef and food stylist for Waitrose alongside gaining restaurant experience with Rick Stein and Nathan Outlaw before he and his family moved to Highland Perthshire Scotland, Ballintaggart Farm in 2016. Ballintaggart began as a refined rural B&B in Highland Perthshire, and has now grown to become an indulgent food escape comprising a Cook School, event space, luxury exclusive use accommodation, and nearby hotel, bar and restaurant, The Grandtully Hotel (which has received One Michelin Key for two years running). Chris has also opened five retail spaces across Scotland, showcasing the best in Scottish produce, as well as expanding his increasingly successful private catering business. Chris’s food showcases Scotland’s outstanding natural larder. Menus change frequently to reflect the seasons, the best artisan producers and elements foraged from the surrounding woodlands and glens. Chris is incredibly passionate about Scottish food and drink, the quality and sustainable nature of seasonal produce, and takes a meaningful approach to working with small suppliers from across Scotland

Since 2014 Tony has worked with 17 BIDs in Scotland with various levels of involvement, either at their first time ballot or their renewal ballots. He’s been contracted part-time to the Milngavie Town Centre BID since 2018 and One Linlithgow since 2023. Both are in their third BID terms to 2029 after they secured their renewal ballots in 2024. Tony has worked with small businesses since 1993, through the early dot.com and e-commerce years and spent three years in the licenced pub/restaurant trade in the late 1990’s. He was attracted to BIDs as they can make real and significant impact on places, businesses, and communities.

Susan O'Farrell is a Legal Director in MFMac's Commercial team, she advises on a broad range of commercial matters, including intellectual property, commercial contracts and regulatory and compliance matters. Susan has a wealth of experience in the drafting and negotiation of Scots law contracts including IP assignations, licences, terms and conditions and a broad range of other commercial agreements. Susan also regularly advises on the infringement and commercialisation of intellectual property rights. Susan has a particular interest and experience in the food and drink industry, media and the creative industries.

Fiona has worked Scotland Food & Drink since 2009 managing various projects across food tourism, regional food development, foodservice and major events. Named one of the UK's top 20 icons of the industry by Speciality & Fine Food magazine 2019, she previously worked with the Slow Food movement. She was named one of the Top 100 Women in Tourism and The Scottish Women’s Awards Best Professional in Business 2022. She’s a regular contributor to independent food magazine, Bite