In the late 1970s Johnny Noble, laird of Ardkinglas, and marine biologist Andy Lane succeeded in growing oysters in the waters of Loch Fyne. From the humble beginning of a roadside stall by the shore, the venture grew and grew. Although smoked salmon has overtaken oyster production, Loch Fyne oysters are eaten in restaurants throughout the land and even as far afield as Hong Kong. A group of businesses has developed based on the principles of good food, sustainably sourced and simply presented by people who care. Andy Lynes interviewed Virginia Sumsion, Marketing Manager for Loch Fyne and niece of founder Johnny Noble.