[trx_title type=”2″ style=”none” align=”left” bottom=”10″]Wendy Barrie[/trx_title]
Director – Scottish Food Guide & Scottish Cheese Trail
Cook, food writer and specialist in Food Tourism and Quality Assurance, Wendy founded her independent award-winning Scottish Food Guide, with its associated Scottish Cheese Trail and Scottish Farm Shops in 2002, supporting collaborations with artisan producers, consumers and like-minded chefs. She was also named Scotland’s Thistle Regional Ambassador (2018/9) and is an IGCAT Expert (International Institute of Gastronomy Culture, Arts and Tourism) since 2021.
Wendy is Scotland’s Slow Food Leader for the Ark of Taste and Cooks Alliance. She was responsible for proposing and registering both Scotland’s Presidia with Slow Food International: the Orkney Boreray Community and the North Ronaldsay Sheep. Together with her husband Bosse, a heritage farmer and Swedish genebank specialist, they published a book “Meadows: The Swedish Farmer & The Scottish Cook” on biodiversity and regenerative food production. Wendy runs sustainable food travel experiences at their Fife food studio on topics including artisan cheese, food heritage and native breeds.
Chair of the Edinburgh Bakers (Baxters) Trust, supporting artisan bakers and heritage grains, Wendy co-founded the Scottish Bread Championship in 2017. A dedicated supporter of education, she played a key role in Scotland’s pioneering school lunch programme and has created several sustainable cooking modules for students.
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, a delegate from its inaugural gathering in 2004 onwards and is a Member of IGCAT Global Experts Network.
Wendy runs sustainable food experiences at her Fife food studio and enjoys the rural backwaters of Småland on their small organic croft. She has been listed among the Top 100 Women in Tourism in 2020.
