Abbey Strand gardens Royal Mile edinburgh.Photograph David Cheskin.06.2020
A dry gin infused with botanicals grown in the Physic Garden at the Palace of Holyroodhouse, the Scottish seat of the Royal Family, is now available from Royal Collection Trust, a department of the Royal Household.
The Palace of Holyroodhouse Dry Gin is infused with mint and lemon thyme, two distinctly fruity herbs that have been hand-picked from the Physic Garden for their vibrant flavour. Inspired by the garden’s history of cultivating medicinal and culinary herbs, the botanicals – which are steeped for 24 hours before the distilling process begins – combine with juniper to create a delicately fragrant gin with a complex citrus top note.
The gin pairs beautifully with mediterranean or elderflower tonics to further enhance the refreshing flavours of the herbs. Garnished with fresh mint leaves and a sprig of thyme, it will make an elegant aperitif deserving of Scotland’s foremost poet.
The Physic Garden was opened adjacent to the Palace in 2020 to recreate the earliest known gardens on the site, and can be freely enjoyed year-round by the people of Edinburgh and visitors to the Palace.
Founded in the grounds of the Palace in 1670 by two Scottish physicians, Sir Robert Sibbald and Sir Andrew Balfour, the original garden provided pharmacists with vital, fresh ingredients and allowed students to learn the medicinal properties of plants. It was the first of its kind in Scotland and was the forerunner of the Royal Botanic Garden Edinburgh.
Today, visitors to the Physic Garden will see plants such as fennel, lavender, and lemon balm growing. It is joined by a meadow of wildflowers with healing properties, evoking the 15th-century monastic gardens of Holyrood Abbey, while 17th-century royal gardens have been reimagined through geometric displays of bulbs including crocuses, tulips, and alliums.
In a further nod to its historical surroundings, the gin bottle’s floral design is inspired by the 17th-century Scottish textiles seen on the bed in Mary, Queen of Scots’ Bedchamber at the Palace of Holyroodhouse. With interlacing leaves, vines, and flowers, the stylised foliage design was typical of Jacobean crewelwork – a fashionable type of embroidery at the time.
All profits from sales of the gin go towards the care of, and access to, the Royal Collection through the public opening of the Royal Residences, exhibitions, loans, and educational programmes managed by Royal Collection Trust, a registered charity.
The Palace of Holyroodhouse Dry Gin, 40% abv, can now be purchased from the Royal Collection Trust shop in Edinburgh at £40.00 for a 70cl bottle.
A poetic soul named Lionel Longlegs, who resides at Dogs Trust West Calder Rehoming Centre, has had a poem penned in his honour in the hope it might lead to him meeting “his only luve”.
As we approach the celebration of Scotland’s national bard, Robert Burns, who famously wrote about two dogs in ‘The Twa Dogs’ and ‘luve’ in ’A Red, Red, Rose’, it’s the perfect time to share Lionel’s story.
Three-year-old Lionel is described by Dogs Trust staff as having a heart as expansive as the Scottish Highlands. One of his Canine Carers Jill McLees, who is an aspiring Poet, put pen to paper about the special Lurcher:
“My name is Lionel Longlegs and if only I was a man,
I’d be able to read Rabbie Burns without needing a helping hand.
I really am a wonderful boy, I’ve got so much love in my heart,
I’m looking for my special person, from whom I’ll never part”.
Kim McNeill, Assistant Manager Administration at Dogs Trust West Calder Rehoming Centre said: “Lionel is a very loving and loyal dog who has a big heart. He thrives in the company of his favourite humans and once you meet him, you can’t help but fall in love with him.
“With Burns Night approaching, we knew we had to tell the world about him in the hope his forever family might spot him. In his poetry Rabbie Burns writes about being deeply in love with his wife and we know the feeling having lost our hearts to Lionel. He is a tender-hearted, playful boy who adores the great outdoors, snuggles with human friends, and revels in the simple joys of life.
“We hope anyone looking for a canine companion who will be on their side, and by their side through thick and thin will consider Lionel as he has so much love to give.”
Prime Minister celebrates Scottish culture and the integral contribution it makes to the fabric of the UK at Number 10 reception
Guests enjoy haggis toasties, fresh fruit sodas and seeing Scottish businesses showcased whilst listening to Robert Burns’ poems
Prime Minister awards Wheels to Heal founder Khalid Raza with a Points of Light Award for his community work
The Prime Minister Rishi Sunak celebrated Scottish culture last nightby hosting a reception in Downing Street to celebrate Burns Night.
Guests, including faith group leaders, were welcomed to the event with sounds of traditional bagpipes and drums, and will be able to enjoy Scottish cuisine from stalls in an indoor-street market.
Deeney’s famous haggis toasties and Rapscallion’s fresh fruit sodas were on offer, and there was a range of other businesses showcased as part of the event.
Deeney’s was set up by Carol and Paddy at a market in East London in the summer of 2012. Inspired by Carol’s Scottish roots, it has been a mainstay of London’s street food scene ever since, partly thanks to their famous ‘Macbeth’ haggis toastie, and they now have restaurants in both London and Tokyo.
Glasgow-based Rapscallion Soda was born in 2016 and has built a reputation for its inventive exotic flavours using raw ingredients, such as Burnt Lemon, Dry Lime and Rhubarb.
Attendees were offered a dram of the Isle of Raasay Distillery’s finest. Founded in 2017, the Inner Hebrides island’s first legal distillery produces both whisky and gin in its contribution to Scotland’s drinks exports, worth £4.2. billion in total in 2021.
The Prime Minister also chatted to fashion designer Siobhan Mackenzie about her innovative work reinventing tartan classics such as kilts, tailoring and accessories into contemporary styles.
As is tradition, Hugh McMillan, member of the Scottish Poetry Library, recited Robert Burns’ A Man’s a Man for a’ That, as well as a selection of other poetry.
As part of the celebrations, the Prime Minister took the opportunity to personally award Mr Khalid Raza, founder of the charity Wheels to Heal with a Points of Light award.
It will be the UK’s 1974th Points of Light award, recognising the outstanding contribution Mr Raza has made to both his own community and countless others across the world.
After discovering 150 wheelchairs by chance in a landfill, Raza created Wheels to Heal – a volunteering network which gives people access to wheelchairs and mobility aids. Since its inception in 2015, the charity has funded and rescued 6,500 wheelchairs from landfill and 5,500 mobility aids from care homes, delivering them across the globe.
For those non whisky drinkers, why not look at some handcrafted, small batch Scottish Gin. Caorunn (pronounced ka-roon) Gin comes from the Gaelic name for Rowan Berry, which grows wild within a 5-minute walk from the distillery.
The Rowan Berry is infused with five other locally foraged botanicals including dandelion leaf, heather, Coul blush apple and bog myrtle along with six traditional gin botanicals and natural Scottish water. Fresh and floral on the nose, this gin is clean, sweet, full-bodied and aromatic with a long-lasting dry and crisp finish.
Burns Cocktail (Cranachan Cocktail)
35ml Caorunn
15ml Calvados
15ml Honey syrup
15ml Freshly squeezed lemon juice
5 Fresh raspberries
20ml Pasteurised egg white
Top soda
Shake first 6 ingredients and double strain into hi-ball. Fill glass with ice and top with soda water. Garnish with large cinnamon stick and cinnamon sugar dusting.
When I was looking into Burns Night drinks, I found that a lot of them were very focussed on quite masculine flavours and were generally whisky heavy (writes ELLIE TAYLOR).
I looked into doing a savoury cocktail to sit alongside the traditional Burns meal but felt as though this was a little bit too obvious and wanted to do something that was a bit more relevant.
Cranachan came up a lot as the most popular Scottish dessert associated with traditional meals so I thought I would play about with the flavours and ingredients found within that. Rather than using apple as a direct ingredient, I used Calvados (apple brandy) to bring apple into the recipe and also bring additional complexity and depth. Apple and raspberry is a really classic Scottish flavour combination.
This is a drink designed to appeal to a wide audience, to be enjoyed after your traditional Scottish meal and one which stays true to Caorunn.
Aldi Scotland has launched its popular budget friendly Burns Night range.
In store from 19 January, the discount retailer is once again offering unbeatable prices on its celebratory Burns Supper spread meaning up to four diners can enjoy a full Scottish feast of haggis, neeps and tatties for just £0.81pp (£3.26 total*).
This year, Aldi Scotland will be serving up its exceptionally popular Macaulay’s Haggis at a promotional price of just £1.49 (454g). In addition, the retailer will also have a limited number of Simon Howie’s Specially Selected Chieftain Haggis for just £3.39 (908g). Made by the Perthshire-based butcher to the traditional Scots recipe, Simon Howie pride themselves on quality food at budget-friendly prices.
Simon Howie, Owner, Simon Howie Foods said: “All our haggis’ are made with quality ingredients to award-winning recipes and are the perfect choice for celebrating all things Scotland as we enjoy a fine meal and raise a glass this Burns night.
“It’s always a highlight in the calendar and we are thrilled to be partnering with Aldi Scotland, once again.”
A haggis feast is never complete without traditional ‘neeps and tatties’. Available at amazing Aldi prices, a 2.5kg bag of Maris Piper potatoes is just £0.99, while swedes are currently available at £0.39. For those adding a bit of culinary flair to their Burns Supper there are 1kg carrots (£0.29), white/red cabbage (£0.39 each), 1kg onions (£0.49) and 500g leeks (£0.99) available as part of the renowned ‘super six’ reduced range.
For customers looking to pick up a plant-based option, Aldi Scotland is stocking Macaulay’s Vegetarian Haggis (£1.49), as well as a gluten free option from Simon Howie (£1.99).
Not a fan of the ‘Great chieftain o the puddin’-race’? No problem, Aldi Scotland has a selection of products which offer a twist on the classic, including Punjab Pakora Haggis Pakora with a tomato and mint sauce (£1.59), Specially Selected Haggis Bon Bons (£2.29), Simon Howie’s Haggis Olives (£2.99), Specially Selected Beef and Haggis Pastry Parcels with Peppercorn Sauce (£3.99), and Simon Howie’s Curried Haggis Bon Bons (£1.99).
To wash down the Bard’s celebratory fayre, Aldi Scotland will be retailing a variety of Scotland’s favourite fizzy ginger including Barr’s 1901 Irn Bru (£1.99, 750ml), Irn Bru (£3.99, 12x 330ml), Irn Bru Sugar Free (£3.99, 12x 330ml) and Irn Bru Xtra (£3.99, 12x 330ml).
Aldi was named UK’s Cheapest Supermarket 2022 by consumer group Which? for the second year in a row.
Graham Nicolson, Group Buying Director, Aldi Scotland, said: “Haggis is Scotland’s dish, and something that every Scot should sample at least once. Whether it’s the real deal, a vegetarian option, or haggis inspired pakora, with our Burns Night range there is something for every shopper.
“At Aldi we pride ourselves on being able to bring great, locally sourced, products to market that represent incredible value, and this Burns Night range is no different. Offering premium dishes at budget friendly prices, every one of our haggis dishes have been chosen for their exceptional quality and taste.
“In 2022 we continued to underline our commitment to Scottish suppliers and producers with the aim of bringing the best of Scotland’s vibrant food and drink sector to our customers. We are now pleased to be kicking off 2023 by once again working with so many of our long-standing suppliers in Scotland to offer our customers a fantastic range of products.”
Available at all 104 Scottish stores, Scots are guaranteed unbeatable bargains on all essential food and drink in honour of the country’s foremost poet.
Aldi continues to support to Scottish food and drink producers with 25% of its range now locally sourced in Scotland. The supermarket’s commitment to local produce was recognised at the 2022 Scottish Sourcing Business of the Year by Scottish Food and Drink Excellence Awards. The discount retailer also scooped 63 individual awards for their Scottish product offering in 2022.
Johnnie Walker Princes Street is inviting guests to toast the Bard at a very special evening dedicated to all things Burns on 25 January 2023.
The team at Edinburgh’s most exciting whisky experience has created a night not to be missed in the venue’s rooftop Explorers’ Bothy Bar, including a Cranachan clarified milk punch, created exclusively for the evening.
Dram O’Shanter’s menu includes four very special whiskies, paired with creative canapes:
Haggis donut served with a whisky sauce and a dram of Mortlach Special Releases 2022
Whisky cured Scottish salmon with beetroot crème fraîche on a Stornoway oatcake served with a dram of Caol Ila Distillers Edition
Arbroath Smokie vol-au-vent topped with caviar & crispy leek served with a dram of Talisker 18 Year Old
Blackthorn salted chocolate cup topped with candied orange served with a dram of Royal Lochnagar 17 Year Old 175th anniversary
Cranachan clarified milk punch cocktail to finish
Vegan and gluten-free options can also be requested.
Attendees will also enjoy a number of live performances including Burns poems, songs and music as well as a contemporary Address to the Haggis as part of the night.
Dram O’Shanter takes place from 6-7.30pm on 25 -28 January 2023.
Music, dancing, poetry, food …sounds good doesn’t it! Join PCHP and partners as we celebrate #burnsnight community style !!!
You’ll be treated to a delicious meal and the music will be provided by the amazing Tinderbox Collective – what’s not to like!
Tickets will be on sale from Monday the 16th of January at Royston Wardieburn Community Centre reception desk and also from the Granton Garden Bakery window on Saturday the 21st of January so don’t miss your chance to have braw wee night out.
If you’d like to perform or volunteer at the event then please get in touch with; tom@grantoncommunitygardeners.org to arrange
Leith’s iconic Burns statue returned to its home on Bernard Street as Scotland prepared to celebrate the national bard.
The 19th century bronze sculpture was put into storage in December 2019 to make way for Trams to Newhaven construction. It has since undergone specialist conservation work before its reinstatement at Bernard Street’s junction with Constitution Street.
Yesterday, on the morning of Burns Night (Tuesday, 25 January), Council leaders, tram project officers and contractors were joined by conservationists and former Edinburgh Makar Alan Spence to unveil the monument.
They also marked the placement of a new time capsule underneath the statue, alongside an original capsule discovered in 2019, which contained relics from both the late 19th century and the 1960s.
Councillor Lesley Macinnes, Transport and Environment Convener, said: “I’m delighted to see this much-loved Robert Burns statue returned to its home in Leith – and spruced up thanks to specialist conservation work – just in time for Burns night.
It’s fantastic that so many members of the community have been able to contribute to the new time capsule placed underneath the statue. Thanks to their input we’ll be able to share an insight into Leith today with future generations, just like our 19th century forebears did when they buried the original time capsule.
Councillor Karen Doran, Transport and Environment Vice Convener, said: “What better way to celebrate Scotland’s national bard than the unveiling of this newly-restored statue?
Its return also marks progress being made on the Trams to Newhaven project, as the area begins to take shape. I’m excited to see what the coming months will bring as ongoing improvements are delivered.”
In November last year the Trams to Newhaven project reached its two-year point and, despite challenges posed by the Covid pandemic, including a 13-week site shutdown, remains on track for opening for revenue service in Spring 2023.
The next main phase of construction between Coatfield Lane and Queen Charlotte Street began this week, while it is hoped the current stage of work on Picardy Place, which has resulted in some changes to traffic management, will be complete by spring. The entire section from York Place to London Road is expected to be completed in Autumn 2022.
On Tuesday, Alan Spence read out a specially written poem, which has been added to the 2021 time capsule created for the statue’s reinstatement. The capsule also contains poems and stories by Victoria Primary School pupils, a letter from the Edinburgh Burns Club, coins from 2021 and a face mask, amongst other artefacts.
This has been placed in a purpose-carved socket in the plinth underneath the monument along with the original time capsule, which originates from when the statue was first erected in 1898.
This was opened when the statue was moved in December 2019 and its contents include newspapers, coins and a letter from the Leith Burns Club. From 1961, there were newspapers and a letter from the people who had opened the original time capsule.
Meanwhile, Lord Hardie’s Edinburgh Tram Inquiry trundles on … EIGHT YEARS AND COUNTING … I wonder what Rabbie would have said about that!
Whisky is often enjoyed neat or on the rocks, but cocktails aren’t just for Gin, Rum or Vodka.
With a breadth of flavour combinations, it’s time to make Whisky the star of your cocktail bar. Even if the spirit isn’t your go-to tipple, there are plenty of flavours to explore that will tickle your taste buds.
As you raise a toast to Robert Burns, you want to honour him with the good stuff. The team at drinks retailer Bottle Club have compiled their mostpopular scotch whisky cocktails, along with recipes for you to try at home.
Popular Scotch Whisky Cocktails:
Robert Burns Cocktail
The Robert Burns is one of the classic cocktails that pays tribute to another of Scotland’s finest exports.
The drink itself is a delightful, sophisticated mix that builds on the scotch-vermouth combination of Rob Roy. The addition of absinthe brings in a nice contrasting flavour, though be sure to keep this accent to a dash, as it can easily overpower the drink.
If absinthe is a bit too much for your taste, there is a variation called the Bobby Burns which omits absinthe for Bénédictine.
It is a Scottish tradition to celebrate the poet Burns’ birthday on January 25th of each year, and whether this drink was named for him or not, it is a fantastic choice for the evening’s libation.
Ingredients- 1 serving
60ml Scotch Whisky
20 mlSweet Vermouth
Dash Orange Bitters
Dash Absinthe
Method:
Add ingredients into a mixing glass with ice, then stir well and strain into a tumbler. Ice and orange twist optional. If you do not have absinthe, try an anise-flavoured liqueur as a substitute.
Rusty Nail Cocktail
The Rusty Nail is the ultimate Scotch cocktail. It’s a very simple mix of scotch and Drambuie that is served on the rocks. This is designed to be a sophisticated, slow-sipping drink, and it’s excellent after dinner.
Feel free to switch from blended to single malts and explore various brands, choosing a variety that is as top-shelf as you wish. You may also want to adjust the ratio of the two spirits to fit your taste, as well as the type of whisky you’re pouring at the moment.
Ingredients- 1 serving
45 ml Scotch Whisky
20 ml Drambuie
Method:
Simply combine the liquids into a mixing glass and stir well before pouring over ice into a tumbler.
The Rob Roy
The Rob Roy cocktail was named after an operetta that narrated the story of a great Scottish folk hero who supported the poor.
Image: Pexels
A Scotch version of the classic Manhattan cocktail, a Rob Roy replaces bourbon or rye whisky with Scotch. The Rob Roy ingredients are also similar to that of a classic Old Fashioned, but the Rob Roy recipe uses sweet vermouth instead of sugar syrup for a richer flavour.
Best served by putting the cocktail glass in the freezer to ensure the Rob Roy stays cold, as the drink is served without ice. Stirring a Rob Roy cocktail rather than shaking is critical in delicate cocktails with few ingredients, so not to over dilute the drink.
Ingredients- 1 serving
60ml Scotch Whisky
25ml Sweet Vermouth
Dash Angostura Bitters
Cherry (Garnish)
Method:
Combine all ingredients into a mixing glass with ice (minus the garnish) and stir well before straining into a cold Nick and Nora or Martini glass. Garnish with a cherry.
Hot Toddy
A good Toddy has been said to jump-start mornings, cure colds and play furnace on a frigid evening. Many people believe that its first use was as a medicinal aid, as liquor was known to numb pain, while citrus and sugar (or honey) could soothe a sore throat.
Image: Millennial Magazine
This recipe comes from San Francisco bartender Jacques Bezuidenhout and features whiskey, hot water, demerara sugar and a clove-studded lemon peel. Fortunately, the Toddy is very easy to make.
Grab your favourite mug, and heat it with some boiling water, similar to how you chill a Martini glass. After a minute or two, throw away the water, and build your drink in the same mug by combining your spirit with sugar and more hot water.
Ingredients- 1 serving
4 Cloves
1 Lemon Peel
2 TSP Demerara Sugar
¼ Ounce / 8ml Lemon Juice
2 Ounces / 60ml Whisky
Method:
Grab your favourite mug and heat it with some boiling water. After a minute or two, throw away the water and build your drink in the same mug by combining your spirit with sugar, lemon juice and peel, cloves and more hot water.
Ruby Queen
The Ruby Queen recipe was developed by Rob Krueger of Extra Fancy in New York City.
Though it is filled with a couple of unusual ingredients, the Ruby Queen is quite easy to mix up. You will need to prepare or acquire fresh beet juice and take a few minutes to make a fresh honey syrup.
Image: Pinterest
It’s a surprise when you taste just how well scotch works against this sweetened vegetable profile, whilst most of us will prefer a more neutral spirit for such a distinct flavour like beets, the whisky adds a depth that vodka and gin cannot.
Simply pour and shake like any other drink and you will have a savoury drink that will rival any Bloody Mary.
Ingredients- 1 serving
1 ½ Ounces / 45ml Scotch Whisky
1 Ounce / 30ml Fresh Red Beetroot Juice
¾ Ounce / 25ml Honey Syrup
¾ Ounce / 25ml Fresh Lemon Juice
Fresh Dill or Tarragon (Garnish)
Lemon Twist (Garnish)
Method:
Combine everything except the garnish into a shaker with ice, shake for 30 seconds, then strain and pour into all tall, high-ball style glass. pour and shake like any other drink and you will have a savoury drink that will rival any Bloody Mary.
Burns Night Recipes
Cranachan
Scotland has a wonderful relationship with desserts and none more so, or more traditional, than with Scottish cranachan. A cranachan is a very quick, easy recipe that includes oats, raspberries, cream, malt whisky, and honey; the ingredients are then layered for a pretty presentation. It’s a festive sweet that is perfect to round off a Burns’ Night supper beautifully.
8 ounces/250 grams fresh raspberries (Scottish if possible), divided
1 pint /475 ml double cream
3 tablespoons malt whisky (good quality)
Optional: 1 tablespoon honey or Scottish honey (plus more for serving)
Method:
Gather the ingredients and heat a large, heavy-bottomed frying pan until hot. Add the oats and, while stirring, toast until they have a light, nutty smell and are only just beginning to change colour.
Once toasted remove from the pan. Crush your raspberries in a food processor or using a fork, then in a separate bowl whip the cream along with the whisky and fold in the honey and the oats.
To finish, layer the dessert into either a large glass trifle bowl or individual serving glasses, starting with either a layer of the cream or raspberries and finishing with a layer of the cream.
NOTE: Many recipes suggest a malt Whisky, and good quality – a few recipes have specifically specified Glenfiddich or Glenlivet.
Tips for cooking with whisky: “Many chefs compare using whisky to using salt, as it brings out the flavor of the food. During cooking, the evaporation of the alcohol concentrates the barley malt and then caramelizes sugars in the spirit”
Whisky Sauce
Whisky sauce for haggis. It’s a no-brainer, right? Two of Scotland’s finest products paired together in a delicious meal! Of course, this whisky sauce can also be a great accompaniment to other meats like steak or chicken, or even a nut roast.
Ingredients- 2 servings
3-4 Tbsp Whisky
100ml Double Cream
50ml Stock
Knob of Butter
1 Tsp Dijon Mustard
Method:
-Heat the fry pan/pot to medium and add the knob of butter and melt and add 3 tbsp of your choice of whisky then light the whisky with the lighter and allow it to burn off the alcohol. This makes the sauce less bitter.
– Add the cream, stock, and mustard to the pan once the flame is out. Allow to thicken and reduce while continuing to stir then add salt and pepper to taste
-If you would like a stronger whisky taste then you can add another tablespoon of whisky at the end too.
Tips for cooking with whisky: “If you’re going to cook with whisky, always use a good quality bottle. You won’t need to use much and it will make all the difference”
Whisky-Cured Salmon
For those growing up in Scotland, long summer days are often spent fishing salmon in the fast-running local rivers. Whisky-cured salmon is a Scottish favourite, served on a large wooden board with a range of accompaniments: oatcakes, thinly sliced pumpernickel bread, small bowls of assorted homemade pickles, crème fraîche, and lots of lemon wedges.
Ingredients- 8 servings
1 Two Pound Wild Salmon Fillet (Boned, Skin On)
1 Cup Coarse Sea Salt
½ Cup Dark Brown Sugar
2 Tbsp Black Peppercorns (Crushed)
2 Tbsp Juniper Berries
½ Cup of Whisky
2 Bunches of Dill
Method:
Line a baking tray and rinse the salmon under cold water and pat dry. In a bowl, mix together the salt, sugar, peppercorns, and juniper berries. Sprinkle half the salt mixture onto the zprepared baking sheet and spread one bunch of dill on top.
Lay the salmon skin-side down on the dill and drizzle with the whisky. Cover with the remaining dill, and top with the rest of the salt mixture.
Wrap the salmon in a tight plastic wrap and refrigerate for 48 hours.
When ready to serve, remove the plastic wrap from the salmon. Using the back of a knife scrape the cure mixture off the fish and lay on a large wooden board. To serve, thinly slice the salmon into diagonal strips leaving the skin behind.
Tips for cooking with whisky: “The flavours of a single malt Scotch whisky, for example, are derived from malted barley fermentation, the distillation process and maturation in oak casks over several years, which makes it ideal to boost a wide variety of flavours in foods”
Morrisons is helping customers celebrate Burns Night on the 25th January, with a selection of Scottish staples, a special bouquet and deals on bottles to raise a dram.
Highlights include:
Glayva Liqueur – £12 down from £18 in Scotland until 25th Jan
