Luing community project secures HIE funding

A project to improve a local visitor hub on the Isle of Luing in Argyll Isle and support local food production has secured up to £49,900 from Highlands and Islands Enterprise (HIE).

The Isle of Luing Community Trust owns and operates the Atlantic Islands Centre and is leading the £87,320 improvement project.

The Trust’s main purpose is sustainable community development of the island. This includes providing access to recreational facilities and events, promoting local heritage, improving training and employment opportunities and advancing environmental protection.

The project will enable fresh produce to be grown in Cullipool on the island, with some of it supplying the Atlantic Islands Centre café.

Morag Goodfellow, HIE area manager for Argyll and the Islands, said:

“It’s great to see these latest improvements being taken forward on Luing. The Isle of Luing Community Trust has done a great job of furthering community development on an island that has a huge amount to offer visitors and residents, and this is an important extension of their efforts. I’m delighted we’ve been able to provide support and look forward to continuing our work with the Trust.”

Colin Buchanan, Chair of Isle of Luing Community Trust said:

“We are delighted to have HIE’s support in expanding our Taste of Luing programme, a key step in maximising our resources. By incorporating fresh produce into our existing offerings of Luing baking, seafood, and Luing beef, we can provide a truly unique local experience.

“The new garden will offer residents a space to gather plan and work together, while the enhancements to our Atlantic Islands Centre will boost efficiency and elevate the visitor experience.”

The Isle of Luing lies within one of HIE’s inclusive growth focus areas due to its limited amenities and services.

The island extends to 15 sq km and once supported a population of many hundreds who were mostly employed in local slate quarries. The quarries closed 50 years ago and population has since declined to its current level of around 164.