Humans of the Food Court

"This is our premiere event! One of the ladies involved is a school cook, so that's quite useful for us as she's used to making large amounts."

"We'll be making Scottish strawberry jam tarts on site. Everything has been bought from a local source, with the cases from a place in Argyll and Bute, the strawberries are ordered from the local Co-op, and the cream is from Oban. The jam sauce comes from Scotland - one of the ladies used another type of sauce once, but said it wasn't as good; this is the best."

"We're all volunteers who run the charity, some are teaching staff or parents with children with additional needs or people who are neurodiverse themselves."

"All the money goes to Sidekick, which is a charity for Islay and Jura for people with additional needs. We have the Islay beach buggy wheelchair, which we rent out, and we are working with another charity to bring in some all-ability bikes and water-based activities. We're also exploring ideas for a sensory room and are currently looking for a suitable location."

Anna has been in business for two years. She sells sustainably-harvested, 100% pure sea salt, as well as barley and whisky-smoked sea salts, from her home in the Rhinns of Islay.

"I'm such a geek, honestly! See if you were to come down and listen to me talk about it I do not stop! I could list all the 100 minerals and tell you all the facts about the salt..."

"The idea began four years ago now after my two kids were born. I started playing around with making sea salt, testing the water all around Portnahaven and then all around the coast of Islay and then discovered that it's all got different salt quantities, which is really cool."

"I started getting it all to the lab and discovered that the water out behind the island of Orsay, at a point called The Kettle, has got a fabulous salt content, really mineral-rich. It's all swirling, it's like a whirlpool - you don't know it's there when you're in the village! It's basically where four tides meet."

"My husband Ashley is a fisherman, so this is what makes it all possible. It was his idea to try sampling the water from there so that's how we discovered it. We harvest from this tidal stream, using his fishing boat, when he's not fishing for crab and lobster, and take in two tonnes of water at a time, so 2,000 litres, bring it back into a salt floor, which is in a large polytunnel and it just naturally evaporates using the sun and the wind. It's untreated, completely natural, straight from the water source."

“It takes roughly 2-3 weeks depending on the weather, then we harvest it. The salt flakes are huge because of the salt content and mineral content. It's really high in calcium, iodine, potassium. But it's got over 100 trace minerals in it."

"Ashley will land the lobster and crab fresh on Saturday - and we'll cook them and get them ready to serve on Sunday. We'll be doing lobster rolls and crabby fries, basically our own take on dirty fries. Orsay salted fries with crab on top - like you'd have in a crab sandwich - and also deep-fried battered scallops."

Fraser’s hill farm, Shellfield, in the West of Scotland, produces farm-to-fork meat. His sheep graze in the inter-tidal zone and so benefit from a diverse diet.

"Shellfield Farm has been in my family for over 100 years. We have around 2,000 acres here at Glendaruel in Argyll."

"They’re blackface sheep. We graze them on the salt marshes which gives the meat a unique taste. It tenderises it and I guess just gives it some flavouring."

"Farming is good but it’s just trying to make it work in this day and age. I’m working for a landscaping firm at the moment but I’m doing quite a few events over summer. I’ve been coming to Bruichladdich Day for five or six years now, and I’ll be coming back to do Islay Show."

"The wind can be a nightmare on Islay - it plays havoc with the gas."

"In the past we have come to Port Mor, set the meat off cooking, then gone to the Lochindaal down the road for the rest of the night and come back when it’s done and the whole campsite smells of cooking lamb!"

Scozzese Pizzas are based 65 miles east of Islay, as the crow flies, in Helensburgh. It’s more than twice that if you have to come by road but neither the distance nor the Islay weather have put off Angela and her team yet.

"There's been times at Bruichladdich Day they've had to hold us down with whisky barrels - we couldn't even get the gazebo up it was so windy."

"We started the business in 2013 and have been at Bruichladdich Day since about 2016 - I was a nanny before and just fancied doing something completely different."

"There's not an Italian person in the business, but we chose the name because it means “Scottish” in Italian. We try to give the pizzas a Scottish twist so we have one with haggis and one using Stornoway black pudding."

"We make everything fresh and it takes 90 seconds to cook a pizza in our wood fired oven - he's called ‘Woody'. It makes them so much tastier than cooking with gas, because it cooks from the bottom and it gives the pizzas that extra something."

"We love coming to Islay - it takes some organising. We just love being outdoors. No place we go to is the same and it's just nice; you just do not know where you are going next! It's lovely to meet old and new people from all over the world at Fèis.”