Tag: food and drink

Edinburgh students can get a hangover cure burger for 99p this Freshers Week

  • Deliveroo today reveals the ultimate Fresher’s Week grub – The Boost Burger – to help fuel students through their first week of university.
  • Burger launches as data shows half (50%)of uni students worry about not having enough energy to tackle their first week, and almost half(49%) say a burger is their go-to dish when feeling run-down.
  • Inspired by a student staple, dissolvable vitamin C tablets, the tasty innovation has been created in partnership with registered nutritionist Jenna Hope (RNutr)* and features nutrient-packed ingredients
  • Students in London, Bristol, Manchester and Edinburgh can get their hands on the burger from 17th-23rd September for just 99p when they sign up to Deliveroo Students.
  • Love Island star and University of Liverpool grad Chloe Burrows delivered the first batch to hungry uni students.

Deliveroo Students has created a new food innovation to fuel hungry freshers like never before. Introducing the Boost Burger**,a lean beef burger loaded with kimchi, cheddar cheese, gochujang cabbage and carrot slaw, and curly spring onions packed in a bright orange sweet potato bun, specially designed to help uni students get through their first week.

Gearing up to burn the candle at both ends, with late nights spent socialising followed by early-morning lectures, freshers are prone to feeling run down as they start the new year. The Boost Burger aims to fuel the half (50%) of uni students who are worried about not having enough energy for Freshers Week. 

It also comes at the perfect time with two in five (41%) uni students admitting that a takeaway is their go-to way to cheer themselves up when feeling run down, with half (49%) usually craving a burger.

When it comes to picking a takeaway, four in five (80%) uni students consider the price when picking what to order, and around half (48%) think about the quality, making the Boost Burger the affordable comfort food for freshers concerned about starting the year on the right foot. 

The burger’s ingredients will excite the three-quarters (75%) of uni students who say they enjoy trying out the latest food trends they’ve discovered on social media channels.

The eye-catching nutrient-packed burger, available to students for just 99p, is inspired by the ultimate student-saviour – dissolvable vitamin C tablets – something almost two-thirds (65%) of uni students plan to take to help them get through the start of uni – and has been created in collaboration with registered nutritionist Jenna Hope (RNutr). 

Jenna Hope helped develop the recipe, which incorporates healthy and nutritional ingredients, selected with busy uni students in mind. 

A protein and iron-rich beef patty is sandwiched between a homemade ‘effervescent orange’ coloured bun, infused with whole food-based ingredients such as sweet potato, turmeric, and pumpkin. The creation is packed with nutritional ingredients including protein to support energy requirements. 

It also contains vegetables and spices like chia seeds picked for texture and nutty flavour, red and white cabbage, spring onion, and pumpkin powder for an added crunch, earthy and sweet taste, whilst fermented ingredients such as kimchi and Korean gochujang give this Freshers Week must-have a satisfying ‘swicy’ flavour.

Love Island legend and ex-University of Liverpool grad Chloe Burrows kicked off festivities this week by hand-delivering the first batch of Boost Burgers to hungry uni students in London during their Freshers Week, who got a takeaway fix and fuel boost in one.

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Arabella Jenkins from Deliveroo said: “What better way to kick off Freshers than to announce that our university student club, Deliveroo Students, is back with a bang, bringing bigger and better member deals to students than ever. To celebrate, we’re dropping a 99p ‘Boost Burger’ packed full of nutrients to help fuel student members across the UK – the ultimate saver meal for uni students in more ways than one!

“We hope this is great news for freshers as our research reveals around a third (31%)of uni students don’t have time to cook meals during Freshers Week, with over a quarter (28%) admitting they don’t eat enough fruit and veg in the first week of uni, while a further quarter (29%) say they tend to feel tired after week one.”

Chloe Burrows said: “I WISH I had the Boost Burger when I was at university. It’ll come as no surprise that I was the queen of burning the candle at both ends, so it would’ve really come in handy during my time at the University of Liverpool.

“I had so much fun delivering the first batch of burgers to Freshers with Deliveroo – there’s nothing like a juicy burger to please tired uni students, so I personally think I really saved the day!” 

Dropping in London (17th September), Bristol (19th September), Manchester (21st September), and Edinburgh (23rd September), uni students can get their hands on the Boost Burger for just 99p (vs the non-student price of £9.90), saving them an incredible 90% when they sign up to become members of Deliveroo Students.

Members of Deliveroo Students can also get free delivery on orders over £15* and access to exclusive Freshers Week restaurant offers, alongside 10% off Wingstop, 20% off Co-op select student favourites, and 15% off National Express all year long. 

The limited-edition ‘Boost Burger’ is available via Deliveroo in London (17th September), Bristol (19th September), Manchester (21st September), and Edinburgh (23rd September)—for just 99p for Deliveroo Student Members—while limited stocks last. Subject to geographical location and availability.

Search ‘Boost Burger’ to order now in the app here or online. 

Beer and Pubs pour millions into Scotland’s economy but government support urgently needed, says BBPA

  • Scotland’s beer and pub sector contributed more than £2.3 billion in GVA and generated more than £1.4 billion in tax, new British Beer and Pub Association research reveals   
  • Despite huge contribution to country’s finances and communities, taxes and rising business costs mean pubs make just 12p a pint    
  • Industry may have to bear yet more punishing burdens and restrictions  
  • BBPA calls on the Government to be “business friendly” and support Great British beer and pubs to boost economic growth   

Scotland’s beer and pub sector poured more than £2.3 billion in Gross Value Added (GVA) into the economy and contributed more than £1.4 billion in tax in just one year, according to new research by the trade body.   

As a whole, Britain’s beer and pub sector poured more than £34.3 billion in Gross Value Added (GVA) into the economy and contributed more than £17.4 billion in tax in just one year, according to new research by the trade body.   

Latest figures from 2024 Oxford Economics research show GVA contributions were up from the previous contribution of £1.7 billion. 

 These figures demonstrate the sector’s important economic contribution to both their region and the wider national economy, the British Beer and Pub Association (BBPA) said.    

But despite this, pubs make an average of just 12p on every pint of beer once taxes and costs have been deducted.     

Not only that, but the industry is also facing multiple burdens and restrictions in the form of proposed eyewatering packaging costs and a potential beer garden smoking ban.   

Now the BBPA is calling for a reduction in soaring costs of doing business. It warns the industry needs government support from the Budget to make sure the sector can continue to contribute to the economy and boost the country’s finances.   

The BBPA wants to see a cut in beer duty, business rates reform, and a pledge to keep the 75% business rates relief to ensure that pubs can survive.   

Emma McClarkin, CEO of the BBPA, said: “The Scotland’s sector’s growth will underpin economic growth, which is why if the Government truly is business-friendly, it must recognise that pubs and brewers are shouldering multiple taxes and costs that are squashing growth and could lead to businesses failing.    

“There is no more meat on the bone to cut, which is why it we are calling on the Government reduces the cost of doing business so we can continue to make a massive contribution to the public purse.   

“It is imperative there is a reform in the business rates system which currently penalises bricks and mortar businesses like pubs which pay five times more than their share of turnover.   

“Until then, the vital 75% business rates relief due must be maintained for pubs so that one of the core cost components of doing business can be controlled. In addition, we urgently need to see a cut in beer duty.    

“Our industry is an economic bellwether and when pubs and brewers suffer, the economy suffers. If the Government wants to succeed in its growth mission, it needs to support our beer and pubs which play such a vital role in our communities.”  

The sector is also facing potential eyewatering EPR recycling costs next year – set to be among the highest in Europe – plus increases in energy prices. The trade body has warned that this could lead some brewers to make heartbreaking decisions about whether they can keep making their beer.       

Not only that, but a proposed smoking ban in beer gardens would have a devastating impact on many pubs and affect their viability as businesses. The BBPA is urging Government to reconsider this misguided restriction.  

The industry is one for the most heavily taxed business sectors per pound of turnover in the UK with tax making up 40% of UK brewing turnover and £1 in every £3 spent in pubs.   

Nigerian Eatery Celebrates Five-Year Anniversary with Weekend Festivities

Bongou Cafe, Edinburgh’s cherished Nigerian eatery, will commemorate its fifth anniversary this weekend with a celebration and a series of exciting culinary developments.

The event, set for Saturday, 7th and Sunday, 8th September, will be a vibrant tribute to the authentic flavours and warm hospitality that have made Bongou a standout destination in the heart of Edinburgh’s historic city centre.

All proceeds from sales will be donated to local charity Soul Food, which provide hot, delicious and freshly prepared meals while also offering respite and support to anyone dealing with the challenges of homelessness, poverty or loneliness in Edinburgh.

Originally starting as a barbecue catering business in Nigeria in 2014, Bongou was brought to Edinburgh by founder Tosin Moemeke in 2018. Tosin aimed to infuse Edinburgh’s food scene with the vibrant flavours of Lagos, Nigeria. This vision laid the foundation for the cafe, which has since become a community favourite known for its bold, Lagos-inspired street food.

Since opening its doors in 2019, Bongou Cafe has become synonymous with “Lagos in a Flatbread Sandwich,” offering unique flatbread sandwiches with house-made bread, fillings, and sauces made from “Tatashe” (red bell peppers) and “Rodo” (scotch bonnet chillies). Bongou’s mission has always been to introduce the rich, diverse flavours of Lagos to the local community, a vision they continue to pursue five years on.

Tosin, Bongou Cafe’s founder, says, “It’s been an incredible five years. We started with a simple idea to bring the bold, exciting flavours of Lagos to Edinburgh, and the reception has been overwhelming.

“Our customers have become like family. As much as we cherish our journey so far, we’re eagerly looking forward to the future and the many culinary adventures ahead. That’s why we’re kicking off our sixth year with an unforgettable party.”

The anniversary weekend will debut a new pastry and dessert counter, featuring favourites like the spicy beef pie and pineapple crumble cake. Bongou continues to offer a warm, friendly, and homely setting while serving consistently delicious food to delight its patrons.

Starting in September, Bongou Cafe will collaborate with local chefs to blend Nigerian cuisine with other African culinary traditions. Details of these collaborations, which will unfold throughout the year, will be announced soon.

The weekend festivities will also mark Bongou Cafe’s new opening hours, now extending to both Saturdays and Sundays.

This change responds to popular demand, allowing more food enthusiasts to experience its unique dishes and fall in love with Nigerian food and hospitality.

For more information, visit: https://bongoufood.co.uk

Social Bite to join The Pitt in Granton with dessert pop-up

  • Social Bite’s first pop-up food venture will focus on custard and desserts
  • Social Bite customers will be able to pay it forward and donate towards the charity’s work providing food, homes, jobs and support to people affected by homelessness
  • Social Bite is the third vendor to be announced for the market’s opening in Granton later this year
  • Social Bite joins British Street Food Champions Choola, and the legendary Buffalo Truck with more to be announced

Leading homelessness charity Social Bite today announced their dessert pop-up as the newest addition to an exciting line up of local food businesses at The Pitt, Granton. The partnership between Social Bite and The Pitt will bring sweet treats to customers.

Social Bite’s first pop-up will celebrate all things custard, with delicious desserts including crumble made with seasonal fruit and a choice of toppings served with hot or cold fresh custard. Social Bite will be a permanent trader and exclusive provider of desserts for visitors to the popular street food market at its new home in Granton.

Whilst Social Bite has a history of coffee shops in Edinburgh city centre, the charity is no stranger to the Granton Waterfront. The Pitt is located opposite Social Bite’s village, which opened in 2018 and has since supported 100 people out of homelessness.

The Pitt, owned and operated by not-for-profit community interest company, Granton Project CIC, is on a mission to create positive change in North Edinburgh and will open year-round this winter.

Mel Swan, Commercial Operations Director at Social Bite, said: “We’re excited to bring the Social Bite brand and our new dessert concept to The Pitt. There’s a lot of synergy between us – as well as our love of good food, we share their ethos of creating a supportive, community environment where people can flourish.

“They’ve welcomed us an established business with a new idea. We chose custard because it’s great hot, cold or frozen, and it works on its own, baked in a dessert, or as a side. We’ve got loads of great ideas that we can’t wait to bring to The Pitt’s devoted foodies, whether you pop along for pudding or want to pay it forward.”

Hal Prescott, Chief Executive of The Pitt, said: “With a number of exciting traders already confirmed, it’s amazing to welcome Social Bite, such a well-established social enterprise, to  the project.

“They’ve already made such a huge contribution to end homelessness and we firmly believe that this innovative collaboration will make a significant impact.

“And how exciting to have Britain’s first dedicated custard stall at The Pitt on the shores of Granton!”

Lost Shore Surf Resort spotlights the best of Scotland’s independent food scene

 Lost Shore, Scotland’s first inland surf resort, has announced the arrival of three celebrated Scottish restaurants in its highly anticipated waterfront bar, cafe, and restaurant offering, Canteen.

Glasgow-based Five March and Rafa’s Diner are set to join the resort, along with the iconic Edinburgh pizzeria, Civerinos.

The eateries will be the first to take up residence in the resort’s waterfront dining experience, Canteen, designed and managed by renowned Edinburgh-based events and hospitality agency, Rogue Village.

The venture aims to showcase a seasonally rotating roster of Scottish eateries, shining an international spotlight on Scotland’s exciting food and drink industry, providing visitors to Lost Shore with a diverse and ever-changing culinary experience. 

The announcement comes as the Edinburgh-based inland surf resort is now taking online bookings for surfing and accommodation.

Lost Shore Surf Resort, which will open this Autumn, will be the home of Europe’s largest wave pool with luxury hilltop lodges, premium waterfront pods and wellness treatments.  This has quickly become one of the most hotly anticipated tourism openings anywhere in the world this year and is expected to attract an additional 160,000 surfers and tourists to the surrounding areas annually.

Meet the Restaurants

Five March 

Originating from Glasgow, Five March is renowned for its effortlessly cool vibe and inventive small plates.

This will be Five March’s third venture, following the success of their collaborative pop-up in Glasgow’s Southside, Five at Phillies, and the original Park Circus location. Owner Joanna Nethery has curated a menu rich in locally and ethically sourced ingredients, with a strong emphasis on vegetarian and vegan options, while also celebrating the incredible Scottish meat and fish offerings.

At Lost Shore, diners can expect a creative array of dishes that are as delicious as they are sustainable, making Five March a must-visit for food enthusiasts.

Civerinos 

A staple of Edinburgh’s vibrant culinary scene, Civerinos is set to open its sixth location at Canteen.

Inspired by the atmosphere of classic New York Slice joints, Civerinos offers a laid-back yet dynamic dining experience, with an array of mouth-watering pizzas and Italian street food on offer.

Civerinos promises an inviting and energetic dining experience perfect for surfers and families alike.  

Rafa’s Diner 

From its humble beginnings in Glasgow’s Hidden Lane, Rafa’s Diner has quickly become a beloved spot for its down-to-earth charm and fantastic food.

Known for its no-fuss, flavour-packed menu, Rafa’s will bring its celebrated Mexican dishes to Lost Shore, offering a taste of comfort and authenticity. The diner’s Finnieston location has garnered a loyal following, and visitors to Lost Shore can look forward to the same delicious experience with a menu designed to delight.

Locality is a keen focus of Canteen’s offering. In addition to the rotating food offering, Canteen is working with speciality coffee roaster Machina Coffee, and the award-winning Company Bakery, both based in Edinburgh, to provide visitors with first-class hot drinks and pastries. Leith-based brewery, Pilot, is providing the resort with its house beer.

Peter Maniam, Co-director at Rogue Village said: “We’re passionate about showcasing the very best of Scotland’s food scene at Lost Shore.

“We are creating a dynamic dining destination that offers something for everyone. We’re thrilled to partner with innovative and beloved eateries like Five March, Civerinos, and Rafa’s Diner, each bringing their unique flair and exceptional quality to Canteen at Lost Shore.”

Andy Roger, Chief Executive of Lost Shore Surf Resort, said: “Lost Shore will become one of Scotland’s leading leisure destinations and with our food and drink offering, our priority was to achieve the perfect balance of quality, diversity, and, most importantly, taste. 

“Canteen is bringing a vibrant mix of lively and unique kitchens to Lost Shore, offering surfers and visitors an unforgettable dining experience. With the anticipated influx of tourists, we are honoured to showcase the very best of Scotland’s food and drink scene to a domestic and international audience.”

Lost Shore Surf Resort is set to open in Autumn this year.

To find out more about the upcoming food and drink offering, and to book surf sessions and accommodation please visit: https://www.lostshore.com/

Scottish Bar and Pub Awards 2024 Winners revealed

The winners of the 2024 Scottish Bar and Pub Awards have been revealed! The winners picked up their trophies at a glittering ‘Grand Ole Opry’ themed event held at the Doubletree Hilton in Glasgow on Tuesday 27th August.

The awards, now in their 29th year, celebrate all that is good and great about the hospitality industry with more than 100 hospitality venues shortlisted as finalists at the event.

Industry veteran Stuart Ross, former Chief Executive of Belhaven received a Legend of the Industry Award while David and Ruth Wither, the founders of Edinburgh-based Montpelier Group, picked up the Lifetime Achievement Award.  

Other award winners came from as far apart as Carnoustie and Inverness!

There were celebrations in Glasgow as The Piper Whisky Bar won the double for Benromach Whisky Bar of the Year and with Gillian Kirkland becoming Deanston Whisky Guru 2024! The Absent Ear was named Brugal 1888 Cocktail Bar of the Year, Shilling Brewing Company as Cold Town Craft Beer Pub of the Year, Boteco Do Brasil as Favela Latin American Venue of the Year and The Smokin’ Fox snatched the Sunday Mail Pub of the Year accolade. 

Fullbacks Sports and Pizza Bar in Milngavie was named Sims Automatics Sports Bar of the Year while Ayr venues Tempura and The Stravaig were also winners picking up the Casual Dining Award and Kopparberg New Bar of the year awards respectively. The Ship in Irvine was Dog Friendly Pub of the Year and Steven Muir of Beatbox Leisure was named Boss of The Year!

It was also a winning night for Stravaigin in Glasgow who proved they have some of the best staff around as Olivia Wong was named HOSPO Manager of the Year and Marquis Smith as Schweppes Bartender of the Year.

The party continued in Edinburgh where Black Ivy snatched the Best Outdoor area award for the second year in a row while Teuchters Landing was named Inverarity Morton’s Best Drinks offering and Lochrin Rooftop Bar (Moxy Edinburgh Fountainbridge) as Molinari Hotel Bar of the Year.  

In Aberdeen, Malones were crowned Jameson Best Irish bar, in Fife Hugo’s Bar and Pavilion collected the Staropramen Award for Outstanding Quality and in Dundee Forbes of Kingennie Country Resort was awarded Family Business of the Year. There was also a special award for The Craw’s Nest in Carnoustie who scooped the ‘Community Pub of the Year’ accolade. 

Other big winners were two of the industry giants – Manorview Hotels who proved what a great company they are to work for by snatching the Hospitality Health Employer of the Year gong and Inverness based Cru Hospitality who won Drinks Express Independent Operator of the Year.

The late Janet Hood was posthumously named ‘Inspirational Woman of the Year’ and Gordon McIntyre received the Scottish Hospitality Group’s Contribution to the industry award. 

Susan Young organiser and Editor of industry publication DRAM, said, “These awards are all about the people that make the hospitality industry the success it is.

“This year we had an exceptional entry. All the finalists deserve credit for the great venues that they run, but the trophies were presented to the pubs, restaurants and people that impressed their customers, judges and mystery shoppers most. Congratulations to each and every one!”

The full list of winners is below:

Lifetime Achievement Award

David & Ruth Wither

Benromach Whisky Bar of the Year

 The Piper Whisky Bar – Glasgow

Black Ivy and Montpeliers Emerging Entrepreneur of the Year

Alex & Rachel Palumbo – Hey Palu & Chancho, Edinburgh

Brugal Best Cocktail Bar of the Year

The Absent Ear – Glasgow

Campari Bar Apprentice 2024

Finlay Paterson – Scotts South Queensferry

Cold Town Craft Beer Bar of the Year 

Shilling Brewing Company – Glasgow 

Deanston Whisky Guru 2024

Gillian Kirkland – The Piper Whisky Bar, Glasgow

DRAM Casual Dining Award 2024

Tempura – Ayr

Drinks Express Independent Operator of the Year

Cru Hospitality – Inverness

De Kuyper Liqueurs Mixologist of the Year

Fowwaz Ansari – Bittersweet, Edinburgh

Favela Latin American Venue of the Year

Boteco Do Brasil – Glasgow 

DRAM Dog Friendly Pub of the Year

The Ship – Irvine

Hospitality Health Employer of the Year

Manorview Hotels – Howwood

HOSPO Manager of the Year

Olivia Wong – Stravaigin, Glasgow

Hotel Scotland Family Business of the Year

Forbes of Kingennie – Dundee

Unsung Hero Award

Jules Clark – Montpeliers

Inverarity Morton Best Drinks Offering

Teuchters Landing – Edinburgh

Jameson Best Irish Bar

Malones – Aberdeen

Kopparberg New Bar of the Year

The Stravaig – Ayr

Media World Best Outdoor Area

Black Ivy – Edinburgh  

Molinari Hotel Bar of the Year

Lochrin Rooftop Bar – Moxy Edinburgh Fountainbridge

Schweppes Bartender of the Year

Marquis Smith – Stravaigin, Glasgow

Scottish Hospitality Group Contribution To the Industry Award

Gordon McIntyre

Sims Automatic Sports Bar of the Year

Fullbacks Sports & Pizza Bar – Milngavie

Inspirational Woman of the Year

Janet Hood

Boss of the Year

Steven Muir – Beatbox Leisure, Ayr

Staropramen Award for Outstanding Quality 

Hugo’s Bar and Pavilion – Dalgety Bay

Community Pub of the Year

The Craw’s Nest – Carnoustie

Sunday Mail Pub of the Year

The Smokin’ Fox – Glasgow

Edinburgh shopper scoops over £800 for local foodbank in ALDI Supermarket Sweep

Aldi Scotland’s much-loved Supermarket Sweep challenge has been all over Scotland this year, and after being chosen to take part in the gameshow inspired activity, a lucky local winner has raised £809.18 for a foodbank of their choosing, while picking up £404.59 in Aldi favourites for herself.

The lucky sweeper, Laura Robertson, was selected from thousands of applicants as part of a competition at this year’s Royal Highland Show. She selected Aldi’s Chesser store to take part in the five-minute trolley dash on Tuesday 13 August.

As well as taking home a trolley full of goodies, Laurasuccessfully found the hidden inflatable in store, meaning Aldi Scotland doubled the total value of her haul and donated the lump sum to her nominated charity, The Salvation Army.

Aldi Supermarket Sweep winner, Laura Robertson said: “The Supermarket Sweep was a brilliant experience. I had so much fun running around the store with my husband and Aldi staff cheering me on.

“It’s a lot harder than I thought it would be, and the time goes by so quickly, but it’s an experience I’ll remember forever. I’m so glad I was able to raise so much money for my local foodbank, as it will help so many people in need.”

Elizabeth Young, Community Programme Coordinator, The Salvation Army, said: “I would like to say a massive thank you to Aldi for the substantial donation to our foodbank.

“Life is very tough for lots of the people visiting our foodbank, and this donation will go a long way to help us provide food parcels and spread a little love and kindness through this generosity.”

Graham Nicolson, Regional Managing Director, Aldi Scotland, said: “We know that the Aldi Supermarket Sweep is a firm favourite with shoppers across the country, so we were delighted to bring it back for another year.

“Congratulations to Laura who managed to raise an incredible £809.18 for The Salvation Army and snap up a whole load of Aldi treats for herself.”

Dalgety Bay pub is best in Scotland

CAMRA announces the top pubs in the UK

CAMRA’s Pub of the Year 2024 competition is hotting up with the announcement of this year’s finalists from the UK’s nations and regions. 

The Hillend Tavern in Dalgety Bay has been named as the best pub in Scotland.

This community-focused village pub near Dalgety Bay, Fife previously won the Regional Scotland & Northern Ireland Pub of the Year award in 2023.

Locally known as “the Tav”, the pub has a friendly and welcoming atmosphere with cosy coal fires. The traditional bar serves four changing cask beers, and a spacious area at the rear is used to host village events. The Hillend Tavern proudly supports and sponsors local sports teams, including cricket, football and squash.

A total of 17 fantastic pubs have battled it out with thousands of pubs across the UK to be crowned the winner in their area. Pubs in the competition are scored on their atmosphere, decor, welcome, service, inclusivity, overall impression, but most importantly – the quality of live beer, real cider and perry. 

The regional and national finalists will now compete for the UK National Pub of the Year award, with judges whittling the 17 pubs down to just four in late September. CAMRA’s esteemed National Pub of the Year title is the topmost accolade the campaigning group can bestow upon a pub. The overall winner will be announced in January 2025. 

Last year’s UK National Pub of the Year winner was the Tamworth Tap in Staffordshire, which won the crown consecutively in both 2023 and 2022. 

The recognition of pubs and their place in our communities has never been more important, as the announcement of the top 17 pubs come hot on the heels of the one-year anniversary of the demolition of the iconic Crooked House in Himley, Staffordshire. 

The total destruction of this beloved establishment sent shockwaves across the nation, putting a spotlight on unlawful demolitions and conversions of pubs. 

CAMRA continues to fight for stronger planning protections for pubs in Scotland, including closing the planning loophole where freestanding pubs can be demolished without the need for planning permission – being lost to their communities without local people having a say.

Andrea Briers, National Coordinator for the Pub of the Year competition says: “These amazing pubs really are the crème de la crème and I would encourage the public to seek out the 17 winners from across the nations and regions of the UK – they are top-tier pubs serving excellent beer, cider and perry, run by welcoming, hardworking staff.  

“It’s also important to support your local all year round. With constant pressure from stubbornly high energy prices, fluctuating running costs and grossly unfair business rates threatening to drown pubs across the UK, it’s vital to get out and support the licensed trade.”

Top-17-POTY-winners-list-2024Download

Applications open for prestigious Andrew Fairlie Scholarship

The industry charity, Hospitality Industry Trust (HIT) Scotland, is inviting aspiring chefs working in Scotland to apply for this year’s Andrew Fairlie Scholarship as applications open.

Interested candidates can find more information about the application process on the HIT Scotland website here.

An invaluable opportunity for chefs looking to gain first-hand experience within some of the world’s most renowned establishments, the Andrew Fairlie Scholarship offers an exceptional culinary education for the next generation of cheffing talent.

Launched in 2019 by the late Andrew Fairlie, the scholarship is provided in partnership with HIT Scotland, an industry charity Andrew was closely associated with. Now in its fifth year, the Andrew Fairlie Scholarship is supported by HIT Scotland, Restaurant Andrew Fairlie, Perth College UHI and The Gleneagles Hotel.

Last year, two winners were awarded the prestigious scholarship. Lecturer of Culinary Arts at City of Glasgow College, Darren Seggie, and Rachel Bremner, Commis Pastry Chef at The Balmoral, were selected for the once-in-a-lifetime opportunity to advance their culinary horizons.

An all-star panel of the country’s finest chefs will judge the 2024 competition. Lead judge, Stephen McLaughlin, Head Chef at Restaurant Andrew Fairlie, will be joined by fellow 2 Michelin starred ChefPatrons, Tom Kerridge of the Hand and Flowers and Sat Bains at Restaurant Sat Bains. Gary Maclean, the Winner of MasterChef The Professionals and National Chef of Scotland, will also be judging the candidates on their performance.

The winner of this year’s Andrew Fairlie Scholarship will be taken on a 2-day educational trip to France with Grande Cuisine, gain hands-on experience at the 2-star Restaurant Andrew Fairlie at Gleneagles, and undertake a stage at the 3-star Core by Clare Smyth in London. Held over two years, these educational experiences will inform and inspire the scholar’s professional development and knowledge over a period of time.

Stephen McLaughlin, Head Chef at Restaurant Andrew Fairlie, commented: “The Andrew Fairlie Scholarship is Scotland’s finest Chef Scholarship. 

“It is a true chance to showcase your talent and passion, along with the opportunity to help yourself be guided and nurtured into being as good a chef as you want to be. The prizes for this year’s scholarship recipient are some of the best educational and development driven learning experiences in the world!

“Be mindful in your application to stay true to yourself and to pull from all your resources to make sure that your application is as polished as it can be. Only the very best applicants will make it to finals day.  Good luck Chefs and happy cooking!”

David Cochrane MBE, Chief Executive of HIT Scotland, added: “Applications for the 2024 Andrew Fairlie Scholarship are officially open, and with it, the chance for aspiring chefs in Scotland to advance their career and broaden their professional horizons.

“The scholarship is a fantastic opportunity for upcoming culinary talent to gain practical experience in the finest establishments and learn from the very best chefs the world has to offer. With so much at stake, applicants must give it their all to impress the judges!”

Candidates must complete an application form which can be found on the HIT Scotland website. They will be asked what inspires them to be the best chef they can be, and about their proudest career moment to date.

The applicants will also need to showcase their creativity and expertise by designing an autumnal sharing dish for four people, made from a short saddle of Scotch lamb. Those awarded a Finals Day place will be asked to recreate the recipe in real-time for the judges, along with some other culinary challenges which will be revealed on the day!

Up to 6 chefs will be chosen to take part in the Grand Final, a skills test on Wednesday 27th November at Perth College UHI, followed by a presentation to the winner at The Gleneagles Hotel.

The test will focus on the candidates’ technical skills, knowledge, and creativity, with the winner carefully striking a balance between passion and professionalism throughout.

Applications open 12 August 2024 and close 22 September 2024. Find out more information and apply here.

Made to be Measured: Scotch Whisky industry launches second year of responsible consumption campaign

The Scotch Whisky Association (SWA) has kickstarted the second year of the Made to be Measured campaign, as part of its ongoing efforts to promote responsible consumption and tackle harmful drinking.  

Following on from a successful first year, in which the campaign reached nearly 600,000 people and achieved 5.5 million impressions, the campaign will continue to target adults in Scotland and communicate the importance of measuring your drinks at home, to understand where they sit in relation to the Chief Medical Officer’s low risk drinking guidelines.  

 The SWA is taking an active role in ensuring the Made to Be Measured campaign supports industry professionals in communicating the importance of responsible drinking effectively with their audience, through a series of online and in-person workshops. 

The collaborative nature of the events allows members the opportunity to share unique insight into the challenges faced by industry while SWA can help equip them with campaign tools and assets.

Working closely in this manner to ensure the campaign meets the needs of those working at the forefront is essential to the ongoing success of Made to Be Measured. 

Initially launched in 2023, Made to be Measured is a responsible consumption campaign with Scotch Whisky at its heart.

The campaign aims to raise awareness of the alcohol content of drinks and the recommended weekly guidelines (units).  As Scotland’s national drink, carefully crafted and only released after many years of maturation in warehouses across the country, Scotch Whisky is there to be savoured and enjoyed responsibly.

The campaign, aimed at adults in Scotland, will continue to run across a range of digital and consumer platforms, all using creative advertising to help convey and clarify the units within Scotch Whisky and other alcoholic drinks. 

One single 25ml measure of whisky (at 40% abv) comes in at one unit, with guidelines from Scotland’s Chief Medical Officer recommending consumers do not regularly drink more than 14 units of alcohol per week.

Fourteen units of alcohol equate to approximately 14 single measures (25ml) of spirits, one and a half bottles of wine or five pints of lager at average strength. 

Mark Kent, Chief Executive of the Scotch Whisky Association,said: “We’re pleased to bring the second year of the campaign to audiences in Scotland.

“In order to make responsible choices about alcohol consumption it is important people understand what the unit guidelines are and how this equates to what they are drinking. Made to be Measured strives to inform people in Scotland about the guidelines and encourage them to track what they drink, particularly when consuming alcohol at home.   

“The Scotch Whisky industry takes responsible consumption of its products extremely seriously and wants consumers to understand that it is a product that is meant to be sipped and savoured.

“Distillers take pride in producing each dram, and whether you enjoy it neat or in a cocktail, it should be consumed in a responsible manner.”