You start the Festival with hot and cold rolls in the Orphir Church on the opening day, Thursday 7 September. That gets you under way for a walk back to Kirkwall on the final section of the new St Magnus Way, in the company of Christopher Somerville who will officially open it.

You can also drive back to Kirkwall in time for the 12 noon session on Orkney’s brown crab and the big fisheries improvement project that is ensuring its sustainability. The talks will be rounded off with an Orkney seafood lunch.

After the first of the afternoon talks comes an afternoon tea break provided by Orkney Fair Trade Group, with the opportunity to enjoy some local cakes or biscuits and browse amongst some new Orkney food books and Fair Trade products. There will be further afternoon tea breaks on the Friday, and on the Monday, Tuesday and Wednesday of the next week.

On Friday the lunches of Orkney fare in the Peedie Kirk Hall begin. The lunches take place over six days, with each day a varied mix of items to choose from – salmon, beef, cheese, savouries, cakes, with tea and coffee to follow and at 1 pm the daily One O’Clock Toast to a well-known Orcadian.

Peedie Kirk lunches

Peedie Kirk lunches

There will be an Orkney supper too, if you cross on the 5.45 pm ferry from Stromness, to join the community in the Hoy Kirk for the annual Festival Friday evening outing, with traditional boatbuilding being the theme for this year’s talks. It’s an opportunity to make an island visit and get back to Stromness pier by 10.30 pm.

The Family Day on the Saturday will feature freshly prepared rolls and Orkney ice cream, and then on the Sunday there is the afternoon tea at Skaill House. The theme this year is a Slovenian one, to follow the story of a lady who went to live there and the insight she developed on an Orkney sea mystery – the search for the origin of two wrecked ships of the Spanish Armada.

The closing day, Wednesday 13, is an opportunity to find out more about Orkney’s distilling industry in the company of members of the industry’s leading professional body, the Institute of Brewing and Distilling. In the morning they are running a Miniature Whisky School in the atmospheric setting of the Eunson Room at Highland Park distillery. In the afternoon they are leading a bus tour of the Highland Park and Scapa distilleries, an ideal opportunity to see both from the inside. In the evening they will host a presentation on Slovenian wine, featuring one of the country’s leading biotechnologists who is also an expert on Slovene food and drink.

The closing ceilidh will also feature a supper of local fare, with refreshments, and for more information about Orkney food and drink products to take home, the Festival had produced two pocket guides, to Orkney’s Peedie Producers and to Bere and Beremeal.