This month we move off the mainland to the Isle of Skye. The Isle of Skye Baking Company is a tiny, independent home bakery situated on the northern tip of the island. Liza Hawthorne and her husband, Barry, originally founded the bakery to make oatcakes and shortbread for Skye. Due to the company's combined enthusiasm for great food and passion for local ingredients they have grown and now create a unique range that includes shortbread, artisan bread, fruitcake, gingerbread and oatcakes.

Liza and Barry began commercially baking from home four years ago with just two products - shortbread hearts and oatcakes, both in three different flavours. They have recently moved to a new kitchen at the Old Skye Wool Mill  and now produce 22 flavours across the biscuit range, about twenty different breads, jams and chutneys and several patisserie items. Liza is about to open a small on-site shop and is  planning on opening a bread and local produce shop in 2011.  Popular products include potato bread, made with crushed locally grown potato, and thinnly sliced rye bread, which is delicious served with cheese.

• Why do you do what you do?
  We firmly believe that living remotely doesn't mean being restricted by what is commercially available. Our company ethos is to respect traditional recipes and values, to use as many local suppliers as possible and to develop contemporary products and flavours with this in mind. We love living here, and the bakery gives us the scope to not only build a strong local following, but to draw tourism to the Island by providing quality products that can be strongly associated with Skye and the Highlands.
  
  Mostly we do what we do because every day is different - whether it entails trying out new recipes or contending with a giant box of tomatoes that has arrived on the doorstep from a local grower with more than they can manage.


• What achievement are you most proud of?
  A few months ago I would have said being a finalist at the Scotland Food and Drink Awards in 2008.  Most of our competitiors were big companies like Deans and Irn Bru, while we were producing from our home kitchen. Although we didn't win, it gave us the confidence to carry on. Now, I can say with pride, that after four years our biggest achievement to date has been taking on the lease of a very old wool mill, which had been derelict for ten years, and turning it into an amazing kitchen.  Part of it will be opening next year as a local produce shop and bakery with a small cafe.


• What is your most memorable moment?
  Probably being at the aforementioned awards  and realising that we were the only 'kitchen table' business present. Also driving past our building when it was derelict, with no roof or windows and casually remarking to Barry - "there's our bakery!"...


• If you were Prime Minister, what one thing would you do to encourage more people to eat British food?
  I would make it more difficult for the supermarkets to import products we already have or can produce in the UK


• What is your favourite food and why?
  A family roast, when we name the local producers of every item on the plate - usually Highland beef or venison from Orbost estate farm, and vegetables from local growers. It is especially satisfying when friends and family come to stay, and we can recommend a drive around Skye and advise them to stop in here and there to collect their eggs, bacon, and vegetables for their stay. Heather honey from Struan apiaries is also a big favourite with us, as is the sheep's cheese from Achmore dairy.


• What are your predictions for the future of British food?
  I believe that as more local-produce shops open around the country, that they will eventually collaborate and work co-oporatively to compete with the supermarkets.  Stripping the public of the widely-held belief that supermarkets are cheaper and easier.


• If you were an advertising executive what slogan would you use to promote British food?
  North, South, East, West - British food is the best!


• Beat the Recession tip?
  From a business perspective - utilise all that your company can do by way of diversity in production without spending money on new product development. In other words, once you have a customer in hand, offer him your maximum potential. From a consumer perspective - buy the best quality you can afford, that way you will be proud of what you eat, enjoy it and not see it wasted.


• What's on the menu this evening?
  Soup - Skye grown potatoes, greens and garlic, topped with Cromal - a crumbly cheese from Connage dairy and served with our granary or spelt bread and Scottish butter. We have loads of apples and eggs at the moment, so there is the possibility of apple and bramble ice cream.


• How can people get hold of your produce?
  Visit us at the  Old Skye Wool Mill, Dunvegan Road, Portree, Isle of Skye.  Or telephone is on 01478611114.  Our website www.iosbakingco.co.uk will be up and running soon and we can be followed on Facebook.