Feel Heal Real Food:

A ReRoot local food event to inspire and inform 

ReRoot

We are a local group, based in south Skye. Our aim is to help inspire the creation of a more connected, healthy, sustainable and resilient food environment in Skye and Raasay.

We provide information, education and a forum for discussion, and we facilitate and carry out activities, events and projects to enable these aims.

Feel Heal Real Food

A local food day to inspire and inform

DATE: Saturday 25th April 2026

TIME: 11 am – 4 pm

PLACE: Broadford Village Hall, IV49 9AG

DROP IN ANY TIME. ENTRY IS FREE.

Contact: ReRoot@tighgorm.scot

Download the poster

Download the flyer

Healthy & Sustainable Food

Are you interested in healthy diets, how we can get more reliable local food supplies and how to make healthy, affordable food accessible for everyone? Drop in to our food information day to find out more and be part of the conversation.

We are delighted that four leading practitioners will give talks on food and its relation to health, sustainability, community and accessibility  (see below for the talks timetable). There will  be stalls covering all aspects of food from production to consumption, as well as workshops and demonstrations, and practical advice about growing your own food. And there will be delicious food to eat, as well as food samples on some of the stalls.

Talks

Talks are filling up quickly. Book a place at your chosen talk/s to be sure of a seat.

Click here to reserve a free seat, or email ReRoot@tighgorm.scot.

11:30-12:20:  Professor Jules Griffin, The Rowett Institute (Aberdeen University). Myth busting in nutrition: understanding the impact of the gut microbiome and ultra processed food

Ultra-processed foods (UPF) are high in refined ingredients, low in fibre, and are often high in salt, saturated fat and sugar to increase palatability. UK diets have some of the highest UPF in the world, with these diets linked to higher risks of obesity, type 2 diabetes, heart disease, certain types of cancers and dementia. One mechanism by which UPF may affect our bodies is through gut health, by reducing beneficial bacteria in the gut while fostering pro-inflammatory microbes. We know microbial imbalance leads to chronic inflammation, which is a risk factor for a number of diseases. Eating less UPF and more fibre-rich, whole foods can restore diversity and resilience to the gut microbiome. Jules’ talk will survey the current research on UPFs, including how useful this term is for classifying our food and changing our dietary patterns.

12:30-13:20: Professor Wendy Russell, The Rowett Institute (Aberdeen University). Nature-Based Food Solutions

Wendy will discuss research to improve the climate resilience and health credentials of existing crops, as well as the introduction of alternative crops to provide environmentally beneficial and healthy foods. She will talk about building and supporting supply chains and strategies for food production on less favourable land.

13:30-14:20: Helen O’Keefe, The Green Bowl, Sutherland. Setting up a food hub

Helen will share some practical considerations about setting up a food hub to connect local producers and growers with local consumers. Green Bowl is based around online ordering of fruit, veg, salads, meat, honey and eggs which are delivered locally or can be picked up but Helen will discuss different ways of managing a hub to suit the local situation.

14:30-15:20: Dr Miesbeth Knottenbelt, Nourish Scotland. Healthy and affordable food for everyone.

Miesbeth will talk about good food as a fundamental human right protected by legislation and policies. New policies like the Good Food Nation Bill and local Good Food Nation plans can help to move beyond charity and food banks to ensure dignity and food accessibility for all. Practical actions include Nourish Scotland’s pilot public diner in Dundee  serving affordable community-focused meals promoting health and reducing reliance on food banks.

Download the speaker biographies (pdf)

Stallholders

Confirmed so far:

    For more information about the stallholders and visitors to Feel Heal Real Food, click here.

    Food!

    Chef John Coghill has designed a delicious menu showcasing high protein, healthy plant-based recipes developed by the Rowett Institute. Children from Corry Capers Outdoor Learning Group, and members of the Broadford Youth Club will help with the food preparation.

    Ingredients will be sourced from local growers and suppliers, as much as possible.

    Tea, coffee and juice will be available.

    The food created by John and his team is free, although donations are welcome.

    Broadford Youth Club will be selling healthier sweet treats to fundraise for their activities.

    Some of the stalls will have foods for sale or samples to try.

     

    Workshops

    12:30 – 13:15: Joleen Carrington of Rosslyn Gardens will explain how she grows microgreens under different frequencies.

    13:30 – 14:15 Tekela Koek from Raasay will show us how to turn a simple, inexpensive cabbage into a delicious superfood full of probiotic bacteria to boost your gut health. Tekela’s straightforward sauerkraut is easy to make at home, maybe with some wild garlic or other foraged greens for added interest.

    14:30 – 15:15 John Coghill will demonstrate how to make a beetroot kvass drink to take away.

    Grow your own

    Visit the hall’s stage area for advice on growing your own vegetables, including basic growing skills for children or adults new to growing their own food. There will be seeds and plants to take home.

    Distinguished visitors

    We are delighted that the newly established Scottish Food Commission will participate in the day. CEO Jayne Jones and the Chair and members of the Commission are keen to talk to local people and find out more about the food environment on Skye and Raasay.

    This event is supported by: