A GROUP of journalists based across Europe who are devotees of Scotland have mounted an information campaign to help understand the background to the country and why it should have its place in Europe.

Over the past month they have sent out daily reports in German on Scotland to radio and TV news editors, and producers, reporters and newsdesks, politicians in the EU and other European legislatures, as well as members of EU institutions, including those in Germany, Switzerland, Austria, France and Alsace.

The team have been coordinated by Udo Seiwert-Fauti, who was – until Brexit – a near-permanent fixture in Holyrood’s corridors of power for years.

From his base in Strasbourg, he told The National: “Every day we offered a special theme, from the history and whole background on golf, to Scottish food, with Martin Wishart recipes from Leith.

“We even had 27 pages on Scotland and independence.

“We now realise it could be the first information ‘campaign’ of this type and size in Europe to portrait Scotland as it really is and not how many, such as London correspondents, think it is.”

In one of their papers, they chart the background to the 2014 referendum, which came about after an agreement between then first minister Alex Salmond and David Cameron, the PM at the time.

“You may notice that the current Scottish prime minister Nicola Sturgeon was already involved in these negotiations back then, so she knows very well how to deal with the British in this matter,” they said.

“Soon in 2022 … Scotland … does not have to ask whether or not it is allowed to hold a so-called ‘indyref 2’.

“Pressure from the Scottish public will put massive pressure on England and the UK Government for new negotiations to come … that is what Nicola Sturgeon wants.

“And who says that Boris J will still be there in London? He just lost an election in Shropshire. One seat the Tories held for over 200 years went to the Liberal Democrats.”

They highlight the increasing frustration of Scotland’s indy-supporting population, many of whom would have preferred to hold indyref2 "yesterday".

“The situation in Scotland has changed completely since 2014,” they said. “Many former No voters, including celebrities such as the rock band Texas, have now increasingly committed to Yes.

“They are shocked by what is going on in London as the UK leadership.”

On a personal note Seiwert-Fauti said: “The situation in England and the state of the British Government in Scotland certainly does not mean that Scots want to stay in the UK.

“Boris Johnson is Scotland's best reason for an indyref2.”

In a note to Londoners and German speaking colleagues, he added: “If you keep pointing out that Scotland has to ask London to get the ‘grace of independence’ from there, you are falling victim to the British Government's public relations policy.

“Of course, they have to say exactly that and affirm it … it's ‘Her Majesty's Government’ after all. Scots have known how to negotiate the subject since 2010–2012. As I said, Nicola S was already there back then.”

However, the briefing documents are not all political or economic, and make readers aware of such delicacies as haggis, black pudding and deep-fried fish.

They said that while no dish is more Scottish, it was challenging to describe haggis in a “truly appetising” way.

“It’s made with all the bits of a sheep, combined with spices and oats, boiled in the sheep’s stomach (though today, artificial casing is often used) and served as a crumbly pudding,” they said.

“You’ll either love it or hate it. It’s usually served alongside mashed neeps and tatties, which is how you’ll find turnips and potatoes referred to on any good Scottish pub menu.

“The dish is eaten with reckless abandon by Scots on Burns Night, a huge celebration of the life and poetry of Robert Burns … who loved haggis, and wrote a poem about it.”

Cullen skink is described as a “smoky Scottish version of creamy fish chowder” which originated in the village of Cullen on the north-east coast, 20 miles north of Elgin.

They said it is traditionally made with smoked haddock and potatoes, and moved on to the production of black pudding in Scotland – a tradition that goes back hundreds of years.

“Usually, it’s a mix of oatmeal, pig’s blood, but sometimes blood from a sheep or cow, suet (lard), onion and spices,” said the team.

“Although hotly contested, many Scots claim that the black pudding from Stornoway on the Isle of Lewis is the most delicious.

“Fortunately, Stornoway Black Pudding is immensely popular, so you won’t need to travel to the island to taste it.

“Any hotel will include black pudding in its traditional ‘fry up’ breakfast, along with eggs, sausage, tomato, beans, and tattie scone.”

In a recommendation to try another Scottish favourite, the team suggested “Get yersel doon the chippy fer a fish supper” (Scottish for ‘go down to the local takeout shop to get fish and chips for dinner’).

They added: “This ultimate comfort meal involves fish, often haddock, battered and deep-fried until crispy and served alongside deep-fried, fat French fries.

“The fries are to be consumed with salt, but depending on where you are in Scotland, perhaps also with vinegar or sauce.

“This meal is best washed down with a can of sugary Irn Bru, a vivid orange Scottish soda.”

The journalists’ European information campaign on Scotland ends on Hogmanay.