The furlough scheme has been extended until the end of April 2021 with the government continuing to contribute 80% towards wages – giving businesses and employees across the UK certainty into the New Year, Chancellor Rishi Sunak announced yesterday.
certainty for millions of jobs and businesses as furlough scheme extended until the end of April 2021
businesses struggling will have now until the end of March to access government generous loan schemes
Chancellor also confirmed that the Budget will be on the 3 March and set out the next phase of the plan to tackle the virus and protect jobs
In a move to ensure firms can access the support they need through continuing economic disruption, Rishi Sunak also confirmed he would be extending the government-guaranteed Covid-19 business loan schemes until the end of March.
These changes come ahead of the Budget, which the Chancellor has confirmed will take place on 3 March 2021. This will deliver the next phase of the plan to tackle the virus and protect jobs, so the extensions to the business loan and furlough schemes enable businesses to plan with certainty and access support in the first few months of the New Year ahead of the further update on wider Covid-19 economic support.
So far, the Coronavirus Job Retention Scheme (CJRS) scheme has protected 9.6 million jobs across the UK with more than one million businesses accessing loans to help them through the crisis.
Chancellor of the Exchequer Rishi Sunak said: “Our package of support for businesses and workers continues to be one of the most generous and effective in the world – helping our economy to recover and protecting livelihoods across the country.
“We know the premium businesses place on certainty, so it is right that we enable businesses to plan ahead regardless of the path the virus takes, which is why we’re providing certainty and clarity by extending this support, as well as implementing our Plan for Jobs.”
Business Secretary, Alok Sharma, said: “While our loan schemes have provided a vital lifeline to millions of firms across the country, we know that business owners need additional certainty as we head into the New Year.
“Extending government-backed loan schemes will give companies right across the UK the finance they need to support, protect and create jobs as we build back better from the pandemic.”
The Chancellor said he would review the employer contribution element of the CJRS in January, but decided to bring this forward to allow businesses to plan ahead for the remainder of the winter and the New Year.
The government will continue to pay 80% of the salary of employees for hours not worked until the end of April. Employers will only be required to pay wages, National Insurance Contributions (NICS) and pensions for hours worked; and NICS and pensions for hours not worked.
The eligibility criteria for the UK-wide scheme will remain unchanged and these changes will continue to apply to all Devolved Administrations.
Extending the scheme until the end of April means businesses across the country will have certainty about what support will be available to them.
Businesses will also be given until the end of March to access the Bounce Back Loan Scheme, Coronavirus Business Interruption Loan Scheme, and the Coronavirus Large Business Interruption Loan Scheme. These had been due to close at the end of January.
The schemes have already provided over £68 billion in guaranteed loans, and helped to keep afloat business in all sectors of the UK economy who have been impacted by coronavirus.
We are extending the schemes now, ahead of Christmas and further into the new year, to ensure that businesses can continue to access the support they need to grow and recover.
The government has already announced that more support will be available beyond March, through a successor loan scheme. More details of the scheme will be announced in due course, with the government providing a further update on wider Covid-19 economic support at the Budget on 3 March.
The furlough and loan schemes are part of the government’s wider plan to support, create and protect jobs through its Plan for Jobs. This includes the Kickstart Scheme, more investment in training and skills as well as the Self Employment Income Support Scheme grant, with a fourth grant being made available from February to April 2021.
Commenting on yesterday’s announcement by the Chancellor that the Job Retention Scheme will be extended until April, TUC General Secretary Frances O’Grady said: “Unions have been pushing hard for the job retention scheme to be extended. This decision will bring some much-needed certainty for workers and businesses.
“But the threat of mass unemployment has not gone away. The government must provide additional support for the industries hit hardest by this crisis – like retail and hospitality.
“And it must create the jobs we need by investing now in jobs in green infrastructure, transport and our public services.
“Fast-tracking spending on these areas will cut unemployment and help the UK recover more quickly from this pandemic. Ministers should take this opportunity to improve the scheme, with a minimum wage floor, clear support for training and better support for the self-employed.”
On the need to help workers who lose their jobs, Frances O’Grady added: “We can’t afford for this pandemic to scar people’s prospects the way recent crises have. Ministers must help those who lose their jobs get back on their feet by providing a permanent boost to universal credit’.
Plans for 146 High-Quality Apartments submitted following ‘Well-Received and Positive’ local consultation campaign
Drum Property Group has submitted a new planning application to the City of Edinburgh Council for the redevelopment of the 2.9-acre Stead’s Place site, near the foot of Leith Walk.
The site has been earmarked for development by the Council since 2008 and consists largely of an aged industrial estate and office space, together with a two-storey sandstone building facing directly on to Leith Walk.
Drum’s revised proposals will replace the existing industrial units with 146 high-quality apartments as part of an attractive landscaped residential scheme linking to Pilrig Park and beyond.
The sandstone building on Leith Walk will be retained and refurbished and made available for commercial occupation. The new proposal follows a successful six-month consultation programme for the revised plans, including two major online events as well as direct feedback sessions with local groups and residents.
Almost three-quarters of those consulted either supported or were neutral about Drum’s revised plans, with more than 80% saying that the site should now be developed.
Welcoming the new planning application, Graeme Bone, Group Managing Director of Drum, said: “This new planning application represents a culmination of more than three-and-a-half years of intense planning, consultation and hard work since Drum first purchased the site in 2017.
“Our proposals will now bring an added dimension to Leith Walk and the wider area, transforming what is currently an inhospitable industrial site by creating an attractive, open and accessible homes-led community for residents and visitors alike. This provides a comfortable living environment, away from the busy Leith Walk and linked through accessible and landscaped walkways and cycle routes to Pilrig Park and the rest of the city.
“By retaining and refurbishing the red sandstone buildings facing on to Leith Walk, we are also contributing to the wider regeneration of the local area, providing investment to create an attractive and distinctive destination and focal point which is needed now, more than ever.
“We are pleased that our designs have been well-received by the local community throughout an extensive and positive consultation programme, and now look forward to progressing the application with the City of Edinburgh Council.”
Drum’s planning application is for 146 high-quality apartments with the majority being build-for-rent and 36 being earmarked for affordable housing in line with Council policy. Building heights have been reduced to four and five storeys following feedback from the consultation process. Significant green space and access routes through the site open up a vibrant and attractive streetscape, linking the two residential buildings with the sandstone building overlooking Leith Walk. The red sandstone building will be refurbished and the individual commercial units and offices will reflect the distinctive and independent feel of the local area.
Mr Bone added: “Our revised proposals will maintain the red sandstone building whilst incorporating sympathetic design for the residential quarter to the rear of the site, creating a much-improved access linking Leith Walk with Pilrig Park.
“This will continue the traditions of vibrancy and independence which makes Leith Walk such an exciting destination in which to live, work and visit.”
The new planning submission follows a previous application submitted by Drum to the City of Edinburgh in 2018.
Latest figures show that the average monthly number of referrals from the NSPCC helpline to external agencies about child abuse in Scotland has increased by more than 50%
Over 900 referrals made by the helpline to agencies in Scotland about child abuse and neglect in eight months since the start of lockdown
The NSPCC is highlighting the vital role its team of professionals and volunteer counsellors will play to support children over the festive period, urging the public to support its Here for Children Christmas Appeal
Concerns about child abuse have soared since national lockdown measures were first introduced, the NSPCC has found – with the average monthly number of referrals from the charity’s helpline on the issue increasing by more than 50% in Scotland.
Since April, the helpline has received 31,359 contacts from adults across the UK who were anxious about child abuse or neglect, referring half (50%) of these on to external agencies like the police and social services to take further action.
In Scotland, this has led to a 56% increase in the average monthly figure from 72 at the start of the year, compared to 113 after lockdown. Over the last eight months, there has been more than 900 referrals from the helpline concerning the abuse of children in Scotland.
As the festive period fast approaches, the NSPCC has issued the findings as a warning that Christmas can be a very difficult time for children suffering abuse and neglect, and the impact of the Coronavirus could put even more children at risk.
To help protect children stuck at home in environments that are not safe, the charity is urging the public to search “NSPCC” and donate £20 via it’s Here for Children Christmas appeal page.
A concerned adult told the NSPCC helpline: “I am ringing with concerns for 3 children who I believe are being emotionally abused and neglected. The police were recently called to the family home because the mother was drunk and had left the children at home alone all night.
“The father, who no longer lives with the children, found out and came to the house saying he was going to take the children home with him. The children have said they want to move in with me before Christmas because they don’t want to live with their Mum or Dad.
“They are really worried that their mothers drinking will get worse over Christmas, as it has done in the past. I fear they could be right as her drinking is becoming worse and she has been drunk more frequently in recent months. They need urgent help.”
Kamaljit Thandi, Head of NSPCC helpline said: “These figures highlight the increase in the number of adults reaching out with concerns about the welfare of children since the first national lockdown began.
“It’s no secret that this Christmas is going to be a very different one and for thousands of children, being stuck at home for the holidays will be a terrifying thought. At the NSPCC, we know how important it is that people have the opportunity to speak up when they think a child is at risk of abuse and neglect. Our helpline for adults and Childline will be open every day over the festive period.”
As well as urging the public to be extra vigilant during the Christmas holidays, NSPCC Scotland is urging the Scottish Government to ensure children and families can get the help they need in the short and long term.
To avoid this crisis having a lasting impact on a generation of children, it is crucial that the Scottish Government invests long-term funding to support them to recover from adverse and traumatic experiences during lockdown and to rebuild their lives.
The charity’s team of professionals working on its helpline for concerned adults and the dedicated volunteer counsellors at Childline will all play a vital role in being here for children this Christmas.
Pauline, a volunteer counsellor at Childline said: “At Childline we know how important it is that we are here for children over the Christmas period. We are there for young people when they need the service the most and for many – Christmas will be that time.
“The pandemic has had a huge impact on young people and for the many who will have nowhere else to turn, we will provide a vital listening ear.”
Adults concerned about a child can contact the NSPCC helpline seven days a week throughout the festive period on 0808 800 5000, or email help@nspcc.org.uk
Citizens of the European Union who live in Scotland are being urged to apply to the EU Settlement Scheme.
In an open letter and video message, First Minister Nicola Sturgeon said it is vital that every EU citizen who wishes to stay in Scotland completes an application by 30 June, 2021.
While it is the Scottish Government’s view that EU citizens should not need to apply to protect the rights they already have to live, work and study here, the UK Government has made it a requirement.
First Minister Nicola Sturgeon said: “My message to everyone from the EU who lives and works here remains this: Scotland is your home, you are our family, and we’d be privileged if you would stay here with us.
“We are drawing close to the end of the Brexit transition period, and the end of a year in which we have together faced the unprecedented challenge of the COVID-19 pandemic.
“In these times of uncertainty and disruption, I would like to once again re-assure EU citizens that Scotland values you for the contribution you make to our society, our culture and our economy.
“While I don’t agree that you should have to go through an application process to secure rights that you should automatically have, I do want to ensure that you are able to stay in Scotland.
“Many EU citizens have already applied for the Settlement Scheme – but many more do still need to apply.
“My message is a simple one. Please apply. Scotland is a better place because you are living here.”
The open letter and video mark International Migrants Day, Friday 18 December.
The First Minister’s video message is available to view on @scotgov social media channels including Twitter, Facebook and Instagram from 18 December.
The open letter has been translated into Italian, Lithuanian, French, Polish, Romanian, Spanish and German, and is being made available to public and third sector stakeholders.
Stay in Scotland social media graphics have also been translated into Italian, Lithuanian, Polish, Romanian, Spanish, French and German.
Full text of the open letter from the First Minister:
Dear European Union citizens living in Scotland,
I wrote to you last in October 2019 at a time of considerable uncertainty leading up to our exit from the European Union. Since then all of us in Scotland and across Europe and the wider world have faced the huge challenge of the COVID-19 pandemic.
I would like to thank you for all you have done during this time as we have faced, and continue to face, this challenge together. You are of course our friends, family and neighbours in a year when the importance of these relationships cannot be overstated.
I believe that EU citizens in Scotland should not need to apply to protect the rights you already have to live, work and study here, but nevertheless there is a requirement, however unwelcome, to apply to the UK Government’s EU Settlement Scheme.
Thankfully, many of you have now applied to the EU Settlement Scheme and secured your status. Yet many of you are still to secure your status, and I must sadly reiterate that it remains critical that everyone who wishes to stay in Scotland must complete an application by 30 June 2021. Any EU citizen who is resident in Scotland before 31 December 2020 is eligible to apply, and I encourage you to do so.
The Scottish Government’s Stay in Scotland campaign provides practical guidance and support to help you protect your rights and complete your application to the UK EU Settlement Scheme.
Working with our partners we fund an EU Citizens’ Support Service with a telephone helpline which is free to use and staffed by qualified advisors. In addition we part-fund a network of advisors in Citizen Advice Bureaux throughout Scotland.
Accurate information about your rights is crucial. That’s why the Scottish Government commissioned the human rights charity, JustRight Scotland, to produce a series of accessible guidance notes on EU citizens’ rights. These are available in six languages and will help you better understand your rights to healthcare, housing, banking and other services in Scotland after 31 December.
You can find information on all the different support available to you at mygov.scot/stayinscotland, or contact the helpline for free on 0800 916 9847.
In light of the devastating impact of the pandemic, I hope that these resources will help you understand and exercise your rights. Please use them and encourage others to do the same.
My message to you remains the same: Scotland is your home, you are welcome here, we want you to stay.
As the countdown to Christmas continues, Edinburgh-based charity, Empty Kitchens Full Hearts has ramped up the number of meals it is providing to those in need thanks to M&S’s food redistribution programme.
An M & S colleague app, launched at the start of the pandemic, is now used to notify charities when surplus food is available, helping to increase donations and stop food going to waste. More than 413,000 meals have been provided to charity groups in Edinburgh using surplus food donated by M&S.
Empty Kitchens, Full Hearts – a volunteer-led scheme on Ferry Road that sees professional chefs turn surplus food into healthy meals – is providing over 2,700 meals a day to the most vulnerable families in the city.
This Christmas, the organisation will be making and delivering a venison dinner so that those in need don’t miss out on a special meal.
Cathy Miller, food donations collection manager at Empty Kitchens, Full Hearts, said: “The donations we receive from M&S help us to cook fresh meals for hundreds across Edinburgh every day who would otherwise go without. M&S’s fantastic food donations really are integral to our food delivery programme.”
“When we have surplus food, our absolute priority is for it to end up on someone’s plate, through our charity redistribution programme with Neighbourly. We’re thrilled that the app has already helped to make such a difference to charities like Empty Kitchens, Full Hearts, and hope to continue to help charities across Edinburgh this season to support our local community and help prevent food going to waste.”
Since 2015, M&S stores have supported over 2,100 local causes nationwide, from food banks to youth clubs and hospices, donating 19.6 million meals so far to those in need.
M&S’ digital loyalty scheme, Sparks, has so far raised almost £7 million for charities, with customers able to select from 35 charities, including the Neighbourly Foundation.
M&S is always looking for new partners to work with. Local charity and community groups who would like to get involved in the food surplus programme or other charity initiatives are encouraged to email mandsfood@neighbourly.com to find out more.
Edinburgh’s Hogmanay will feature the UK’s largest swarm drone show in a fully digital celebration, Underbelly has announced.
New Year is a time of reflection, memorable moments and celebration – and despite everything that has landed on 2020’s doorstep, Edinburgh’s Hogmanay is dedicated to continuing this tradition and, for the first time in its history, with a fully digital programme.
Created as a reflection of the year that’s gone and a hope for the future, Edinburgh’s Hogmanay will bring to life an exciting new piece of writing by award-winning poet and Scots Makar, Jackie Kay.
Taking inspiration from Scotland’s land and air, the new work, titled Fare Well, will take viewers on a breath-taking visual journey with the help of 150 individual drones, creating Scotland’s first ever large-scale drone show and the largest drone show ever seen in the UK.
Featuring stunning Scottish scenery, the story starts in the Highlands (near Spean Bridge) before moving to the iconic Forth Bridges with the finale in the home of Hogmanay – Edinburgh. From majestic snow-capped mountains to the historic Old Town of Edinburgh, this is a beautiful ode to Scotland not to be missed.
This air has heather and malt on its breath as it sighs, puffed oot after a year of death, under the blue mask of its flag. The Saltire’s been a warning cross. Dinny come too near.
Taking inspiration from Jackie’s words, Edinburgh-based visual development artist Gary Wilson has created a series of awe-inspiring images that the drones are programmed to depict a series of words, symbols, animals and shapes in the sky, including a stag, an eagle, a mythical selkie, and the Saltire.
Drone show pioneers, Celestial, have used state of the art technology to launch 150 drones simultaneously into the air to create the largest choreographed drone swarm ever seen in the UK. Reaching an altitude of 150m, and top speeds of up to 25mph, the drones use sophisticated AI software to depict Gary Wilson’s iconic images.
Isle of Skye’s Celtic fusion band, Niteworks, add their unique musical style with a specially commissioned soundtrack to accompany the words and visuals of the event.
As the story evolves, the emotionally charged score recognises the hardships and sacrifices of 2020 while recognising the hopes of a new year and the months ahead. As a staple of Hogmanay celebrations, Auld Lang Syne will also feature as Edinburgh, and Scotland seek to say goodbye to the year just gone.
We swing aroon and turn tae the day. We give thanks fir solidarity; Drap parcels tae food banks. Clap oor haunds frae balconies fir the gift o’ nurses.
In celebration of both renowned and emerging talent, Fare Well is narrated by a stellar cast including actors David Tennant (Dr Who, Broadchurch and Harry Potter and the Goblet of Fire), Siobhan Redmond (Taggart, Holby City, and Behind the Lines) and Lorne MacFadyen (Outlaw King, Grantchester, and ITV’s Bobby and Tina).
A collection of young Scottish voices including Blessed (aged 16 from Aberdeen), Miren (aged 9 from Glasgow) Heather (aged 18 from Glasgow) and Winnie, a 25 year old native Gaelic speaker from the Isle of Skye complete the line-up.
The new work, which has been six months in the making with a team of almost 40 involved, promises to be a thought-provoking Fare Well to 2020, whilst looking forward with hope to what the new year may bring.
Due to Covid-19 and the restrictions on live events, Fare Well’s drone display was filmed on location in the Scottish Highlands, where the films will start, and then, using leading edge technology, the footage of the drones has have been placed into shots separately filmed around Edinburgh.
Fare Well is split into three, 5-minute parts, that can be viewed online on 29th, 30th and 31st December.
The stay-at-home event series is FREE to watch and streamed via www.edinburghshogmanay.com so Hogmanay fans all over the world can tune in from the comfort and safety of their homes.
Exclusive behind the scenes and ‘making of’ content will also be available to accompany the shows on edinburghshogmanay.com.
So, aye, the New Year’s born at midnight. Good riddance to the last page torn from this scunnered year. And though we can’t First Foot with lumps o’ coal, black bun, a Raasey Malt, or join thigither in a ring o’ haunds, singing Auld Acquaintance fit to break the band, we send out Hope into this Scottish air, breathed out by widows, workers, weans, by those who care, by those who vote, shout, march to ring the changes at the Bells, who’ve clocked the dangers.
Charlie Wood and Ed Bartlam, Directors of Underbelly and producers of Edinburgh’s Hogmanay, said: “With 2020 being the year it has been, we want to ring out the old year and hurry in the new year, with a message of hope at a world-class event.
“Hope will be the universal message of the turn of the year, and ours will be no exception – Edinburgh’s Hogmanay’s mission is to sing it from the roof tops with a creatively-led and proudly Scottish celebration.
“We’re grateful to our creative team and to the City of Edinburgh Council, EventScotland, The Scottish Government and Creative Scotland who have supported us to create a unique and special moment for people around the world. Join us from the 29 – 31 December, it truly is an event not to be missed.”
We say Wha’s like us, singing Auld Lang’s Syne. We share the planet’s air. What’s yours is mine.
Donald Wilson, Culture and Communities Convener at City of Edinburgh Council, said: “We’re very proud of our status as the home of Hogmanay and I have no doubt this will endure for many years to come.
“As with many aspects of our lives, we’ve had to adapt our plans for this year, but I believe we’ve found a fitting way to celebrate and mark the end of a highly unusual and challenging year – whilst looking ahead to 2021 with the hope and optimism that each new year brings.”
Amy McNeese-Mechan, Culture and Communities Vice Convener at City of Edinburgh Council, said: “The best place to celebrate Hogmanay this year will be from home.
“Please plan to ‘coorie in’ with your nearest and dearest, keep each other safe and please enjoy the UK first premiere ‘Fare Well’, featuring original and quite wonderful contributions from Scotland’s finest musicians and poets.”
Hear from some of the voices involved in this year's event, sharing what Hogmanay means to them.
Spicy food fans can now buy a range of curry kits that come with a health warning – as they contain some of the world’s hottest chillies, including the fiery Carolina Reaper.
Spice kit brand Spicentice.com have developed three new curry kits that could be the hottest available in the UK.
The Carolina Reaper pepper is the hottest in the world, measuring at a staggering 2.2 million Scoville units. To compare, jalapenos are around 8,000 Scoville units.
Spicentice’s Carolina Reaper Curry contains 4g of the pepper, making up 17% of the kit. The chilli has been finely ground into the spice kit to add a real sting and long-lasting burn that hot food fans will love.
Naga ‘Ghost’ chillies also deal a spicy blow as they measure 750,000 Scoville units.
The tamest curry in the bunch is the Vindaloo, made with Habanero chillies that sit at 350,000 on the Scoville scale. Habaneros are the most common chillies used in hot curries.
The fiery trio can be purchased individually or as a set for £12 – the perfect gift for curry lovers and spicy food fans.
Each kit contains a step-by-step recipe card and shopping list, allowing customers to serve up four portions per packet.
Ketan Varu, co-founder of Spicentice.com said: “We’ve been tinkering with these kits for a while now, trying to get the balance of flavour and heat just right, and we think we’ve finally cracked it.
“Whilst most of our kits appeal to the masses and honour a variety of family favourites, this new range has been developed with the real hot heads in mind.
“Most supermarket curries and kits are around 20,000-30,000 Scoville units, so the Carolina Reaper Curry is off the thermometer scale. Even the Phaal and Vindaloo contain peppers that are as much as 37 times hotter!
“The gift set will make the perfect present for spice fans. If they think they can handle a spicy curry, they need to have a go at making these!”
The curry kits use 100% natural ingredients and are suitable for vegans and vegetarians.
Each kit contains a step-by-step recipe card and shopping list, allowing you to cook up the curries which will serve four people.
Arusha Gallery proudly opens the doors to a new online store, presenting a bespoke and exclusive curated selection of publications, limited edition prints and art objects for purchase.
The new online store reflects the continued development of Arusha Gallery since opening its main premises in Edinburgh’s New Town in 2013.
The acclaimed contemporary art gallery runs an annual programme of exhibitions, events and fairs, both nationally and internationally, with regular collaborations with guest artists, curators, festivals and institutions.
Offered in addition to work presented physically in the main gallery, the new online store provides audiences the opportunity to own exclusive and limited-edition items from a range of acclaimed artists represented by the gallery, alongside an exciting number of contemporary makers and designers. By no means simply an extension of the physical gallery, the online platform allows both artists and the curators to share a wider breadth of work, indeed some of their own favourite pieces.
Featured artists and makers will rotate throughout the year, those included in the opening offer include; a limited-edition Charlotte Keates Monograph ahead of her 2021 solo show, A Constant Hum which is available to pre-order for 2021 – with the limited edition including first ever hand finished print.
A striking series of gouache on Yupo paper works by Edinburgh based painter Jacob Littlejohn, each work reflecting the artist’s remarkable eye for composition and a surety of concept.
An exclusive range of candlesticks and candelabras, each one unique and hand-built by Blue Firth at Dohm Ceramics, the Nottingham based studio whose design practice works with brands and collectives whose focus is on intuitive design, sustainability and care.
Painter and printmaker, Plum Cloutman has created a series of etchings on watercolour paper, each featuring the sharp and deliberate lines the artist uses to differentiate pools of soft colour characteristics of the scenes she paints. The online store also features a small number of limited editions, lavishly illustrated publications which accompanied shows (Linger Awhile, 2018 and Beasts, 2020) at Arusha Gallery by one of Scotland’s most distinctive artists, Helen Flockhart.
Agnieszka Prendota, Creative Director at Arusha Gallery said: “We are delighted to announce the launch of the Arusha Gallery online store and hope that our customers and clients enjoy browsing through it as much as we enjoyed curating it.
“Home to an eclectic mix of publications, objet d’art and limited edition prints, the store is not simply an extension of the gallery proper, but rather a new platform from which we can shine a spotlight on a further selection of makers, artists and art forms.”
Eighteen students at Scotland’s Rural College (SRUC) have been awarded a bursary of up to £1,000 to help them continue with their studies.
The Going Further Bursary scheme, which was set up by the SRUC Trust in 2013, recognises students’ achievements and their future potential.
Students’ learning journeys and life experiences – including ill-health prior to or while at SRUC, registered carer status or being care experienced – are also considered.
Out of the 50 who applied, 18 students studying a range of courses at SRUC’s six campuses across Scotland were awarded a bursary this year to support them at a transitional stage of their learning.
Among the bursary winners was Anthony Boyce, 39, from Kilmarnock, who graduated with an HNC in Countryside and Environmental Management from the Riverside campus in Ayr this year and is now doing an HND. He was awarded £1,000 split over two payments.
Anthony, a keen fisherman who has a congenital deformity of his right arm and hand, said: “It makes being a student that little bit easier, as it will go towards bills like paying for broadband which enables me to access classes and study material.
“I chose to continue my studies with SRUC because the course offers a wide range of subjects which increase my knowledge and skill sets.
“I would like to work for SEPA, or work in an aquatic environment role, as I have previous experience in Fishery Management.”
Alana Docherty, 25, from Glasgow, who gained an HNC in Animal Care from SRUC’s Oatridge campus in West Lothian and has now progressed to studying for a BSc in Applied Animal Science at the King’s Buildings campus in Edinburgh, was also awarded £1,000.
Alana, who is a carer for her mother, said: “I decided to see if I would be lucky enough to be offered a bursary, and I was which I am really happy about. It means a lot to me as it will help me progress further in my studies.”
Jack Ferguson, 20, from Penicuik, was awarded £1,000 to help him continue with his Applied Animal Science degree at the King’s Buildings campus.
Jack, who was raised by his paternal grandmother, said: “This bursary primarily allows me to buy books or equipment for my laptop which I use a lot for my classes and at home for studying.
“It also gives me a sense of freedom, as growing up I never had much. It helps me realise I am my own person and if I need or want something for my studies, I don’t need to worry about asking. It doesn’t just help me financially, but also emotionally.”
Aldi has teamed up with three renowned Scottish chefs to inspire people to try an exceptional range of Scotch Galloway Beef joints this Christmas.
Tender and full of flavour, Galloway beef is rarely available in supermarkets and Aldi’s trio of joints offer incredible value for money.
Aldi’s Scotch Galloway Beef Sirloin Joint (£14.99 per kg), Scotch Galloway Beef Rump Joint (£8.99 per kg), and Scotch Galloway Beef Joint wrapped in Ayrshire bacon (950g, £10.99) will make the perfect centrepiece for your festive meal.
The supermarket has partnered with chefs from across Scotland to show customers how to re-create restaurant quality festive feasts using each of the joints from the comfort of their own home.
Each joint will be showcased in three video recipe guides created by renowned chefs Chris Walker, owner of the Selkirk Arms Hotel in Kirkcudbright, 2019 Masterchef finalist, Jilly McCord, and Craig Wilson, owner of Eat on the Green in Aberdeenshire, that will premiere on Aldi Scotland’s Facebook page this weekend.
Based in Dumfries & Galloway – the home of the Galloway breed – chef Chris Walker has developed a recipe using the Scotch Galloway Beef Sirloin Joint, which he serves with a hazelnut, mushroom and mustard crust and a mushroom and Port wine jus.
He commented:“Galloway Beef is the ancient native breed of my local area, so it was very exciting to be asked to help promote these fantastic quality Scotch Galloway Beef joints.
“One of the things that makes Galloway Beef stand out is its depth of flavour and tenderness. So I’ve developed a recipe that locks all those juices and flavour inside the joint, coating it in a stuffing-style crust that creates a mellow, festive accompaniment to the dish.
“Galloway has a reputation for being one of Scotland’s best kept secrets, and the beautiful flavour of Galloway Beef is also a hidden gem. I’m delighted that we can now share that local secret with the rest of Scotland, in the hope that everyone will appreciate the texture, the taste and the very special nature of Galloway Beef this Christmas.”
Travelling north, Masterchef finalist Jilly McCord has created a winter warming dish with the flavours of a classic Boeuf Bourguignon paired with the delicious Scotch Galloway Beef Joint wrapped in Ayrshire bacon – a real Auld Alliance. Served whole and beautifully pink in the middle, this dish is enjoyed with creamy mashed potatoes and lashings of the beautifully rich sauce.
Finally, the trio is rounded off with Aberdeenshire’s Craig Wilson, aka The Kilted Chef. Craig has developed a recipe using Aldi’s Scotch Galloway Beef Rump Joint, which he roasts with rapeseed oil, fresh thyme, sea salt, cracked black pepper and Orkney Brewery’s Clootie Dumpling Ale (or any Innes & Gunn beer) for a scrumptious festive centre piece.
Graham Nicolson, Group Buying Director, Aldi Scotland said:“We’re thrilled to be able to offer our customers these three fantastic cuts of one of the finest types of beef Scotland has to offer at our everyday amazing prices.
“Scotch Galloway Beef is of the highest quality and enjoyed in restaurants around the world, and we wanted to show our customers exactly how some of Scotland’s top chefs would cook it this Christmas.
“Chris, Jilly and Craig have created three deliciously indulgent recipes that our customers can easily follow at home using quality produce stocked in our 96 Scottish stores.”
Aldi is the biggest retailer of Scottish origin beef* and regularly tops NFU Scotland’s ‘shelf watch’ surveys, which means customers are guaranteed to find the highest quality, locally sourced meat all year round at Aldi stores in Scotland.
Dorothy Goldie, Breed Secretary of Galloway Cattle Society, said: “By championing the Galloway breed over Christmas Aldi is providing people with an opportunity to experience the rich flavour of one of Scotland’s oldest and most environmentally sustainable native breeds.
“We are absolutely delighted to be working with Aldi and Scotbeef, and we’re looking forward to knowing that Galloway Beef will be the centrepiece of festive dinners across Scotland.”
The Scotch Galloway Beef Sirloin Joint, Scotch Galloway Beef Rump Joint and Scotch Galloway Beef Joint wrapped in Ayrshire bacon, which was recently commended at the Christmas Quality Food Awards 2020, will be available from Aldi stores in Scotland from 19th December.
In a small bowl, mix together crushed hazelnuts, thyme, salt, pepper, garlic, French mustard and olive oil to make a paste, add finely chopped mushrooms and blitz in a blender
In a large oven-proof skillet, sear the beef joint in a dry pan over high heat until golden all over. This does several things; it adds colour and flavour to the outside of the meat by crisping it up. Secondly it helps seal in the moisture.
Let it cool slightly and cover evenly all over with crust mixture using French mustard as a base to allow the crust to stick to the joint. Transfer back to the skillet. Leave whilst you prep the potatoes
PREP THE ROAST POTATOES – 10 MINUTES
Peel 1kg Maris Piper potatoes and cut each into 4 even-sized pieces if they are medium size, 2-3 if smaller (5cm pieces).
Drop the potatoes into a large pan and pour in enough water to barely cover them.
Add salt, then wait for the water to boil. As soon as the water reaches a full rolling boil, lower the heat, put your timer on and simmer the potatoes uncovered, reasonably vigorously, for 2 mins.
Meanwhile, put 100g duck or goose fat or 100ml olive oil into a roasting tray and place in the oven at 180
Drain the potatoes in a colander then shake back and forth a few times to fluff up the outsides.
Sprinkle with 2 tsp flour and give another shake or two so they are evenly and thinly coated.
BEEF & BLANCHED POTATOES INTO THE OVEN FOR ROASTING – 1 HR 10 MINS
Carefully put the Galloway Beef joint into a roasting tray and Bake in a 325°F (180°C) oven for 40 minutes covered in tin foil and then a further 10 minutes without the tin foil to crisp up the crust.
Roast the potatoes for 15 mins, then take them out of the oven and turn them over.
Roast for another 15 mins and turn them over again. Put them back in the oven for another 10-20 mins, or however long it takes to get them really crisp and golden. The colouring will be uneven, which is what you want.
Remove the beef joint from heat and transfer the roast to a cutting board cover with foil for at least 20 minutes while you make the sauce.
MAKE THE SAUCE – 15 MINUTES
Heat 20g butter over medium high heat with any pan juices, add the 100ml of port and reduce, add the button mushrooms and cook until softened and starting to colour, about 5 minutes then add 500ml of beef stock.
Add a bay leaf and let sauce reduce and thicken slightly, about 15 minutes. Discard bay leaf. Thicken with cornflour if needed. Leave in a saucepan until ready to serve
PREP THE CARROTS – 15 MINUTES
Peel the carrots and remove both ends. Slice the carrots diagonally into 2-inch-long batons or carrot sticks. Just remember to use the same cut for all the carrots, and keep them to about the same size so they cook evenly
Melt the butter in a large sauté pan over medium heat.
Add the carrots and season with 1/4 teaspoon salt and a pinch of freshly ground black pepper. Cook, stirring occasionally, until the carrots start to soften, about 5 minutes
Stir in the orange juice and maple syrup. Cook until the liquid reduces to a glaze, about 15 minutes, while stirring occasionally to coat all the carrots.
Taste and season carrots with additional salt and pepper, if necessary. Serve immediately.
PREP THE CABBAGE – 5 MINUTES
Remove all the tough outer leaves from the cabbage.
Cut the cabbage into four, remove the stalk and then cut each quarter into fine shreds, working across the grain.
Put 2 or 3 tablespoons of water into a wide saucepan, together with the butter and a pinch of salt. Bring to a boil, add the cabbage and toss over a high heat, then cover the saucepan and cook for a few minutes.
Toss again and add some salt, freshly ground pepper and the knob of butter.
BRING THE WHOLE DISH TOGETHER & PLATE – 5 MINUTES
Re heat your saucepan of gravy
Carve the Beef and plate
Add your roast potatoes, cabbage and carrots and ladle the gravy on top and serve immediately.
Pot Roast Beef a la Bourguignon with creamy mashed potatoes
by Jilly McCord
This is a great warming dish with the flavours of the French classic Boeuf Bourguignon paired with delicious Scottish Beef – a real Auld Alliance. The joint of Galloway Beef will remain whole and beautifully pink in the middle. Slice and serve with creamy mashed potatoes and lashings of the beautiful rich sauce. Add some green beans on the side for a bit of colour.
For the Pot Roasted Beef
Prep time – 15 minutes
Total cooking time (including resting) – 1hour 15minutes
Take a large cast iron pan and heat the oil until very hot. Sear the beef joint – browning on all sides. Remove from the pan and keep aside.
Now sauté the finely chopped onion and celery until soft and translucent. Add the garlic and sauté for around a minute before adding the tomato puree and herbs. Cook gently in the pan for 2 minutes, then up the heat and add the red wine and de-glaze the pan. Simmer the wine and reduce by around a third. The add the beef stock dissolved in around 500ml of water. Place the lid on the sauce and cook in the oven for around 30 minutes. At the same time, place the potatoes in the oven to bake.
Now chop the streaky bacon into lardons, peel the shallots and wipe the mushrooms with a damp cloth to ensure they are clean. Take a frying pan and heat to a high temperature. Fry the bacon until the fat has rendered and it is becoming quite crispy. Add the shallots and the mushrooms to the pan and colour on all sides.
Remove the sauce from the oven and place the beef roasting joint and the fried shallot mixture around the side of the casserole. The liquid should come around half of the way up the roasting joint. Remove the lid from the cast iron dish and place back in the oven to cook the meat. This should, take around 45 minutes. If you have a meat thermometer, the internal temperature should reach 55C for medium. Once the beef is cooked, remove the joint from the sauce and wrap in foil to rest for around 15 minutes (keep the sauce warm on the hob or in the oven).
Creamy Mashed Potatoes
Total cooking time – 1hour 15mins
1 kg Maris Piper potatoes
150g butter
150ml warm milk
Bake the potatoes in the oven for an hour until very soft. Scoop out the flesh and put through a potato ricer or mash with a masher until smooth. Place the mash in a pan and gradually add the butter and warm milk, whisking all the time until smooth. Season with salt and pepper.
To Serve
Once the beef has rested, slice the whole joint into thin slices and place on top of the sauce. Finish with a little chopped parsley and serve with the creamy mashed potatoes and some green vegetables. I chose fine French green beans which are also available in Aldi stores.
Boozy beer beef with honey and chilli glazed root vegetables
by Craig Wilson, Eat on the Green
Ingredients:
300ml The Orkney Brewery Clootie Dumpling Ale (or any Innes & Gunn beer)
1 Galloway rump of beef
300 ml Beef stock (using Aldi Beef Stock melts)
5g Fresh thyme
1 clove of fresh garlic
3 tbsp Aldi Scottish rapeseed oil
600g Rainbow carrots
400g Parsnips
1 Red onion
1 Fresh chilli
1tsp Chilli flakes
1 tbsp Honey
Good grind of cracked black pepper
15g sea salt
Method
Get a large roasting tray, place the beef in the tray.
Crush the garlic and place in a bowl with the rapeseed oil, fresh thyme, sea salt, cracked black pepper and 3 tbsp of the beer. Mix together then rub all over the beef joint.
Place into the oven at 220 degrees Celsius fan for 15 mins
For the vegetables, roughly chop the parsnips, red onion and carrots.
Once the meat takes on a good colour, remove from the oven and scatter the vegetables around the meat, add the beef stock and the rest of the beer into the tray.
Cover with foil, reduce the heat of the oven to 200 degrees fan and put beef back in for around 1 hour.
Once ready, take out of the oven, remove the foil and take the vegetables out and put into another tray. Add the honey, the fresh chilli and the chilli flakes then put back into the oven at 200deg fan for 15 minutes.
Wrap the beef in foil and place onto a board and leave to rest. Pour the juices from the tray into a pan and reduce by 50% on a high heat, for a delicious, flavoursome gravy.
Carve the beef and serve with the vegetables, to finish pour over the lovely, flavoursome gravy.
