NR mutton a highlight at OSF launch

On the evening of Tuesday 8th September 2015 some 140 visitors to the Orkney International Science Festival enjoyed a fascinating talk by Dr Marie Balasse on the history of the North Ronaldsay sheep and their notable seaweed diet.

There followed a lively question and answer session, chaired by ecologist Rob Havard.

The audience were then invited downstairs to a reception to mark the official launch of the Orkney Sheep Foundation, where a veritable buffet of local delicacies – ‘A Taste of Old Orkney’ – had been prepared by Liz Ashworth and her team, including local Grimbister cheese and homemade hazelnut shortbread with Crantit cream crowdie. The centrepiece was a slow-cooked North Ronaldsay mutton, beautifully prepared by Paul Doull from The Foveran Hotel.

Guests came from far and wide, with a special mention going to the many residents of North Ronaldsay who came and provided a wealth of expertise and support to the cause. Local knowledge and conservation ideas were enthusiastically exchanged and all who came left hopeful for a positive future for the island, its sheep and its residents.

A quick dram in The Reel, with music provided by local musicians and Festival speakers alike,  provided the perfect end to a successful launch.

with thanks to Hamlyns of Scotland and The Foveran Hotel