– Morrisons has the largest supermarket Christmas pet range this year –
– The dog and cat range will include almost 30 products, from advent calendars to Christmas dinners and festive jumpers –
– 10% of sales of the Morrisons Rudi Reindeer Iced Dog Cookies go to charity partner Together for Short Lives –
– The range is available in-store and online now nationwide –
With more than half (57%) of British households owning a furry friend, animal companions are an integral part of Christmas festivities for much of the nation. Morrisons is making sure Christmas 2023 is the ulti-mutt celebration for pets as it unveils its biggest festive pet range to date.
Comprising nearly 30 products, pet owners will be able to pick up advent calendars, Christmas dinners, jumpers and more so furry friends don’t miss out on the festive fun. With prices starting from just £1.49, there’s a pocket-friendly treat for every pet owner to pick up.
For those looking to share the Christmas countdown with their pets, shoppers can grab the Morrisons Pawsome Meaty Christmas Dog Treat Advent Calendar and Morrisons Purrfect Meaty Christmas Cat Treat Advent Calendar, both £3.99, filled with tasty treats for pets to enjoy each day.
Customers can also kit their pets out in the finest festive wear with the Gifts for Pets Dog Festive Jumper (£4.99) and Gifts For Pets Reindeer Headband for Dogs & Cats (£2.99).
For a delicious Christmas Eve treat, pups can chow down on Morrisons Rudi Reindeer Iced Dog Cookies (£3.99), adorably shaped like festive reindeer. 10% of sales from the Rudi range go to charity partner Together for Short Lives, giving shoppers even more reason to pick up the tasty treats.
Pets don’t need to miss out on the big day itself either, as the range boasts all of the ingredients needed for a paw-sitively delicious pooch Christmas dinner. Customers can choose from Morrisons Turkey and Bacon Hot Dogs for Dogs (£1.99), Morrisons Sausages in either Christmas Dinner or Pork & Apple Stuffing Flavour for Dogs (£1.99), Morrison Pigs in Blankets for Dogs (£2.99), and of course Morrisons Mince Pies for Dogs (£2.99) to top it all off.
The range also includes plenty of treats purr-fect for stocking fillers, such as the Morrisons Merry Poochmas Rawhide alternative Chew sticks (£1.99), available in the shape of Christmas trees, or Gingerbread people. Cats can tuck into the Morrisons Tasty Tuna Meowy Christmas Cat Sticks or Morrisons Delicious Duck Christmas Quackers Cat Treats, just £1.49 each, and there are pet safe crackers for both cats and dogs (£2.49).
Andy Whiteman, Product Developer at Morrisons, said:“Santa Paws is truly coming to Morrisons this year as we introduce our biggest and best Christmas pet range.
“We know pets are an important part of so many families, so now shoppers can pick up everything they need to share the celebrations with their cuddly companions, without breaking the bank.”
For more information on the wider Morrisons Christmas range, visit:
MORRISONS LAUNCHES WICKEDLY HOT WING ROULETTE FOR HALLOWEEN
Morrisons is turning up the heat this Halloween with the release of their sizzling sensation – the limited-edition, Wickedly Hot Wing Roulette – perfect for anyone looking to spice up their Halloween party.
Inviting all spice lovers who dare to spin the wheel of flavour, each pack of Wickedly Hot Wing Roulette contains 10 chicken wings, split between two flavour coatings – but which is which?!
First up is ‘Hot as Hell’, with a 4-chilli rating – these wings aren’t for the faint-hearted and are eye-wateringly hot according to the Scoville Heat Scale which measures the pungency of peppers and chillies. Next is described as ‘Hot and Spicy’, with a tingling 3-chilli rating that provides a perfect blend of heat and flavour.
Nicole Olive, Buyer of Poultry & Turkey at Morrisons, said: “We know our customers love our extra spicy creations and the new Wickedly Hot Wing Roulette will not disappoint – they pack a punch!
“Perfect for Halloween parties, these chicken wings are a great way to bring together friends for a bit of fiery fun!”
The Wickedly Hot Wing Roulette costs £4.45 and is available in Morrisons stores and online now.
6th – 12th November: Discover Sherries with food across the UK
Across the UK, sherry lovers are ready to toast Sherry Week 2023, happening from 6th to 12th November.
This year is the tenth anniversary of the largest annual festival of Sherry Wines in the world, which sees a week-long series of events planned nationwide.
Tastings and pairing dinners in bars, restaurants and wine shops are being hosted for food and wine fans looking to discover the full range of Sherries and find out what makes them a perfect match for big food flavours.
All Sherry Week UK 2023 events are on the dedicated website where fans of Sherry can find out more and book tickets to wine tastings, food pairings and cultural events, plus plenty more besides.
Sherry-lovers looking to sip their way around Edinburgh can follow specially designed routes – or ‘Sherry Rutas’ – that take in a number of bars, restaurants and wine stores across the capital.
The Sherry Week website lists events and venues, helping locals in Edinburgh to choose and book as applicable, and then simply glide from one Sherry pairing menu or tasting, on to the next, experiencing the scope of versatile Sherry wines and matched gastronomy.
A few Edinburgh highlights of this double-digit birthday – expected to be the biggest, most exciting and best tasting Sherry Week yet – include:
First launched in 2014 as a word-of-mouth series of events over the course of one week, Sherry Week has grown exponentially.
The past nine years have seen half a million wine-lovers participating in more than 18,000 events in 40 countries and 4 continents* – all with the Jerez-Xérès-Sherry and Manzanilla D.O.’s official stamp of approval.
Sherry Week’s total tally of impressions on Twitter is an astonishing 157 million, with almost 74,000 social media posts with the hashtag #sherryweek, and over 240,000 likes on Instagram**.
More exciting events and activities are being announced from now right up to Sherry Week.
Visit www.sherry.wine/sherryweek to find out about and book onto Sherry Week events and create your own Edinburgh Sherry Ruta.
*Source: sherry.wine website
**Sources: BrandMentions, Tweetbinder, Twitter, Google Analytics
The public are to be given the chance to view and comment on exciting proposals for a new £10 million countryside leisure park at the former Couston Quarry site in West Lothian.
Being undertaken by SRD Rural Ltd, Couston Country and Water Park includes plans for water-based activities, adventure playgrounds, restaurant and café facilities, and an outdoor event space for historical enactments and nature displays.
Luxury short stay eco-lodges and houseboats, in addition to those already on site, are also part of the plans to revitalise the location.
The public consultation event will be held in the Bridgehouse Village Hall on Tuesday 24 October between 4.00pm and 7:30pm
Couston Country and Water Park will create an attractive and compelling destination within the Central Belt for locals and visitors from across the country.
With an absence of similar attractions in the area, the development will also bring a significant boost to tourism in West Lothian, and it is anticipated that the £10 million investment will create around 65 jobs onsite (based on a conservative estimate), with an additional number created offsite.
SRD Ltd is committed to being a responsible developer and to engaging with the local community at every stage of the development.
Those with questions, comments, or feedback on the proposals are warmly invited to attend the consultation event, which will be attended by representatives from the project who will be happy to provide answers. There will also be the opportunity to leave feedback.
All material from the event, including the consultation boards, will be available at www.coustonpark.co.uk
A spokesperson for SRD Rural said: “We are very excited to bring forward our exciting proposals for Couston Country and Water Park, which amounts to a £10 million investment in West Lothian, creating around 65 onsite jobs and with a countless number created offsite.
“Couston Country and Water Park will be a highly attractive destination for families and others looking to enjoy the great outdoors and enjoy Scotland’s history in an exciting and creative way.
“Even though our proposals are at a very early stage, early and sustained engagement and consultation is very important to us at SRD Rural, and public consultation events such as this are a key part of this commitment.”
Festive Foodies at Edinburgh New Town Cookery School
Edinburgh New Town Cookery School (ENTCS) has launched its always popular 2023 Christmas courses and gift vouchers – ideal presents and experiences for foodies.
This year’s December courses include inspiration for entertaining with the Christmas Canapes demonstration with a glass of fizz; Christmas Baking, which includes homemade mincemeat and a Christmas Cake; a new Gluten Free Christmas Baking Day and the ever-popular children’s baking morning and afternoons.
For those keen to build more cooking into their Christmas repertoire and learn some new dishes, there are also opportunities to learn easy entertaining from the experts with the Christmas Entertaining demonstration and lunch, which is always a good way to catch up with friends ahead of the season.
Fiona Burrell, principal of ENTCS, comments: “The smells of Christmas baking are always wonderful and it’s a good time to find some inspiration, learn new skills or just enjoy meeting up with friends. A Christmas course is a great way to entertain the kids or just learn from our friendly, expert teachers.”
ENTCS also offers vouchers which are the ideal foodie Christmas present. Whether it’s to learn a new skill, help a friend to fall back in love with cooking, or encourage teenagers to learn their way around the kitchen, a voucher just lets them choose. ENTCS offers courses at all levels from beginner to professional and the vouchers are redeemable in 2024. The school is also expert in providing corporate away days and teambuilding events, so is a good option for a Christmas party with a difference, or to entertain clients.
ENTCS is a professional cookery school based in Edinburgh’s New Town. The school was founded by Fiona Burrell, formerly Principal of Leith’s School of Food and Wine. She began her career in Edinburgh and has been teaching professional cookery courses for over thirty years.
Her enormous experience, has given Fiona a very clear vision of what the students need to learn and the best way to teach it. With courses on offer from one day tasters for amateurs, to six month professional courses, many graduates have gone on to work in some the UK’s top kitchens. For more details: www.entcs.co.uk
Festive courses this December include:
Christmas Baking Day
Saturday 2nd December 2023; 9.45am – 3.30pm
Spend a day at The Edinburgh New Town Cookery School baking lots of treats for Christmas. On this one day Christmas Baking Day we will show you how easy and quick it is to make your own mincemeat and pastry so that you will never use shop bought again, we will be making a Christmas cake with a difference – it contains chocolate as well as fruit – and we will make stollen, a European favourite Christmas cake/bread. Cost £185
Christmas Canapés Demonstration
Wednesday 6th December 2023; 10.30am – 12.30pm
A morning’s treat, starting with coffee and shortbread and ending with a glass of fizz, the Christmas Canape demonstration at Edinburgh New Town Cookery School is an entertaining morning. The demonstration starts at 10.30am and lasts 2 hours, during which you will be shown how to make several festive savoury and sweet canapes which you will taste at the end of the demonstration with a glass of prosecco. Cost: £60
Christmas Entertaining Demonstration and Lunch
Thursday 7th December 2023; 10.30am – 1.30pm
At Christmas time it is good to have a few tasty but easy recipes up your sleeve whether for canapés, starters, main courses, puddings or for using up leftovers. These recipes will become reliable standbys. Most of the recipes can be prepared in advance but the others are quick and easy to put together. Come and join us and bring friends so that you can have your own pre- Christmas celebration. Cost: £75
Gluten Free Christmas Baking
Saturday 9th December 2023; 9.45am – 3.30pm
Christmas is a time when the house is usually full of baking to offer family and friends over the holiday period. Just because you are a coeliac or intolerant to gluten doesn’t mean you should miss out. On this day we will be showing you how to bake a variety of gluten free bakes from yeasted dough, gluten free home-made mince pies and a lovely Christmas Cake. Cost £185
For children who love baking, and for parents who are looking for a different way to entertain their children during the holidays, these December half day courses are the perfect antidote to winter holiday boredom. Children learn how to make delicious cakes and biscuits which they can pack up and take home. They may turn out to be the perfect Christmas present for Granny! Cost: £60
Easy Entertaining
Sunday 17th December 2023; 9.45am – 2.30pm
Learn to cook new dishes at a Sunday practical cookery class in our stunning kitchens. These cookery courses are designed to inspire you with new ideas for dinner party dishes. Cost: £130
Full details of the Christmas courses, and a flavour of the 2023/2024 programme, are available on the Edinburgh New Town Cookery School website – http://www.entcs.co.uk/calendar
Botany-inspired bar & restaurant The Botanist has announced its Christmas menus and entertainment, including a 2 & 3 course dining menu and ‘festive twists’ on its signature dishes, all to be enjoyed alongside live music.
Want to save your traditionally served Christmas dinner for December 25th? After becoming famous for its head-turning hanging kebabs, selling over half a million (650,000) per year and three every minute, The Botanist has created the Turkey Kebab, and it’s the perfect alternative festive meal.
Fans of the iconic dish can enjoy orange and cranberry glazed turkey, ham, stuffing balls and pigs-in-blankets on a skewer, with traditional trimmings of roast potatoes, parsnips, sprouts and glazed carrots, complete with a rich gravy to pour over.
Those looking for classic plates can enjoy starters such as chicken liver & brandy pate with spiced red onion marmalade or butternut squash soup with crispy sage and saffron aioli, both served with toasted sourdough. Main courses include grilled seabass on a romesco sauce with roasted new potatoes, tomatoes and chicory leaves and ribeye steak with wild mushroom stroganoff sauce, watercress and chunky chips.
The Botanist’s signature cookie dough has also had a makeover for Christmas. Those with a sweet tooth can indulge in the mouth-watering ‘cookie dough pie’, which comes drizzled with Biscoff sauce and served with vanilla ice-cream. Other desserts on the menu are sticky toffee pudding with toffee sauce and vanilla ice cream or lemon meringue mess with whipped cream and lemon curd.
The Botanist is famed for its live music which continues throughout the festive season to accompany your dining experience. Every table that books for the Christmas menu will also receive treats at the table, including a game to be played with the whole group, designed to encourage great conversation whilst you dine.
The bar & restaurant is also set to launch a limited-edition cocktail menu for Christmas with details f the seasonal drinks coming soon.
The Botanist’s festive dining experience costs £27.95 for two courses or £34.95 for three, inclusive of a glass of prosecco and is available to book now for 20th November to 24th December for groups of any size. During peak dates (7th-10th and 14th-24th December, bookings are subject to a £5 per person surcharge).
UKBG CONTINUES SERIES OF EVENTS CELEBRATING EUROPEAN QUALITY FOOD AND DRINK WITH EDINBURGH’S HEY PALU PLAYING HOST TO EXCLUSIVE MASTERCLASS IN SCOTLAND’S CAPITAL
Historic Guild are working on a series of activities to bring the joy of the Mediterranean Aperitivo Moment to UK Hospitality.
The UK Bartenders Guild has announced a host of activities aimed at raising awareness of European quality products and the Mediterranean ritual of aperitivo with British bartenders and consumers.
The programme, delivered by the Guild, together with the beneficiaries of the Mediterranean Aperitivo Programme (MAP), champions quality European food and drink producers whilst aiming to educate and engage the UK’s hospitality professionals about this age-old lifestyle.
The campaign heads to Edinburgh’s award-winning bar Hey Palu on October 4th with a masterclass hosted by Elon Soddu of London’s Amaro Bar. Elon will take attendees on a journey to learn about the simple joy of the time-honoured ritual of the Mediterranean aperitivo.
The masterclass will showcase unique ingredients sourced from Italy and Greece to demonstrate the quality of European produce and the perfect moment of consumption to enjoy them. The masterclasses will include tastings of Vermouth di Torino PGI, Pecorino Toscano PDO, PGI Costa d’Amalfi Lemon and Olives from Greece.
The Mediterranean Aperitivo Programme (MAP) is a project that sees the participation of European food and drink producers dedicated to communicating the various benefits of a Mediterranean lifestyle and the ritual of drinking an aperitivo to consumers and hospitality professionals in three target countries: the United Kingdom, Canada, and the United States.
The programme of masterclasses and events around the UK began in September in London with further classes taking place in Southampton, Leeds and Edinburgh. They are open for all UKBG members to register for and attend and are completely free to join.
They include tastings, demonstrations and networking opportunities. Places will be allocated on a first-come, first-served basis however members can still attend the sessions via a live stream if all on-site places have been allocated. Membership to the UKBG is free via the website https://ukbartendersguild.co.uk/.
Mediterranean Aperitivo Week will follow, and is due to take place throughout the UK between 23rd and 29th October.
A consumer awareness campaign, the week is designed to highlight European-quality products through the ritual of an aperitivo, which began as a social phenomenon to end one’s work day and begin the evening. To this day, aperitivo is still an integral part of Mediterranean culture.
Partner venues who participate in Mediterranean Aperitivo Week will receive complimentary stock and are asked to create a signature serve to promote throughout the week to visitors.
Among the products included, Vermouth di Torino PGI is world-renowned for the tradition and history of its production; an aromatised wine created in the 18th century at the foot of the Alps.
The Consorzio del Vermouth di Torino is the ruler of the world’s most important Vermouth, the oldest and the only one with a protected designation of origin. Based in Turin, Italy, the consortium aims to promote and protect the traditional production methods and quality standards of Vermouth from the region.
Pecorino Toscano PDO is considered one of the best Italian specialty foods; produced exclusively with whole sheep’s milk from the region of Tuscany.
The Consortium of Pecorino Toscano PDO is dedicated to the upholding of the tradition and quality of this Tuscan cheese. Its main objective is to safeguard the authenticity and geographical origin of Pecorino Toscano PDO. Through strict regulations and rigorous inspections, the Consortium ensures that each wheel is crafted following time-honoured methods and using local sheep’s milk.
This dedication to excellence and preservation of heritage has earned Pecorino Toscano PDO worldwide recognition and admiration from cheese connoisseurs and culinary enthusiasts alike.
Costa d’Amalfi Lemons PGI are defined by their intense aroma, a tapered shape, a juicy pulp and almost no seeds. Today, about 100,000 tonnes are harvested every year – with each and every one hand-picked.
OP Costieragrumi De Riso represents the Costa d’Amalfi PGI Lemon. The area of the Amalfi Coast, recognized by Unesco as a World Heritage Site, includes the hanging gardens that stretch from the sea to the slopes of the Lattari mountains.
The cooperative was established to give a voice to many small producers by helping to market lemons, providing phytosanitary assistance, and establishing a Product Specification. Doing so allowed everyone to follow the same rules regarding fertilisation resulting in a genuine product which is unique thanks to its edible peel.
Lastly, the olives are grown in Greece. Recognised worldwide for their quality, given by specific climatic and territorial characteristics, their natural, balanced taste and good texture can be attributed to the simplicity of their production.
The Agri-food Partnership of the Region of Western Greece is a non-profit company whose members include public and private sector stakeholders. Its cluster consists of about 100 partners. The main partner is the Region of Western Greece, who owns 49% of the shares and chairs the Board of Directors.
This network of the agri-food chain in Western Greece tries to support communities, so they can produce heritage varieties, and, therefore, the Agri-Food Partnership is the Region of Western Greece main tool to promote the agricultural products in national and international markets.
The chosen charity partner for the project this year is The Drinks Trust. The Drinks Trust is a charity dedicated to the drinks and hospitality workforce. It strives to empower our industry people through services designed to assist financially, restore well-being and develop skills, and to do so with compassion and respect. In doing so, The Drinks Trust seeks to create an equitable industry where opportunities to thrive are open to all.
£1 from every Mediterranean Aperitivo drink served during Mediterranean Aperitivo Week will be donated to The Drinks Trust.
For more information, or to nominate your venue to take part in Mediterranean Aperitivo Week, please contact Adamo Varbaro at map@ukbartendersguild.co.uk.
Claudia Carrozzi, president of the UKBG, said; “We are excited to be partnering with the Mediterranean Aperitivo Programme on this exciting project. Aperitivo is growing in popularity across the UK and with this campaign we hope to bring alive just why to our members.
“We are dedicated to education and training across the industry and hope to provide bartenders and restaurateurs with the knowledge they need to provide authentic aperitivo that their customers will love alongside the story behind the rituals to help to educate and engage them on a deeper level.”
Roberto Bava, President of Consorzio del Vermouth di Torino, said: “We are pleased to collaborate with UKBG in order to spread the word of Mediterranean Aperitivo in the UK.
“Europe plays a key role in safeguarding the quality of its products and the four products that are a part of the Mediterranean Aperitivo campaign are a genuine example of quality.
“Bartenders, trade professionals and consumers all over the UK will have the chance to discover traditions behind olive grooving, the history and peculiarities of Pecorino Toscano and the unique scent of the “sfusato” from Amalfi. Of course, everything will be paired with Vermouth di Torino, an agricultural product with a century-long history, the real king of the aperitivo.”
The UK Bartenders Guild (UKBG) is one of the leading professional associations for the bar and hospitality sector. It is one of the UK’s longest running trade guilds and renowned for its integrity and distinction, is rebranding, with the intention of becoming the leader in future thinking within the hospitality sector.
Focusing on the three main principles: community, education and value, the UKBG works with industry leaders and members alike, in order to form the UK’s most revered platform for bartenders and brands.
The guild was founded in 1934 by industry professionals from some of London’s finest venues, the Guild set out to be a trade association of mutual benefit, to provide training, assistance with employment, as well as set industry standards and chair cocktail competitions.
It went on to become a founding member of the International Bartenders Association, which continues to represent bartenders all over the world.
The Royal Highland & Agriculture Society of Scotland (RHASS) will host an inaugural Harvest Thanksgiving today (Sunday 1st October) at the historic St Giles Cathedral in Edinburgh. This extraordinary event will honour the hard work of Scottish farmers and primary food producers, whilst highlighting the need to reduce food waste.
From 11am to 12pm, the free-to-attend Harvest Thanksgiving event will bring the countryside right into the heart of Edinburgh with a tractor and combine harvester on proud display in Parliament Square beside the Cathedral.
The event will feature a display of ‘wonky’ seasonal fruits and vegetables, typically rejected by supermarkets, to create a vibrant display. The produce will be generously donated by local farmers from East and West Lothian, and afterwards it will be donated to charities including The Salvation Army, Cyrenians and Social Bite.
Open to everyone, the Harvest Thanksgiving will feature a heartwarming Sunday all and no-faith service with readings by former RHASS Chaplain Angus Morrison.
The featured tractors are kindly provided by RHASS Director, Bill Gray MBE.
RHASS Chairman, Jim Warnock, commented: “Our first Harvest Thanksgiving celebration will celebrate the resilience and tireless efforts of Scotland’s farming community, all while supporting great charities.
“RHASS champions rural Scotland and all those who work in it, and at this time of year they are under huge pressure. Join us at St Giles Cathedral this Sunday to show our appreciation for those who put food on our tables.”
The Harvest Thanksgiving service will be led by Rev Sigrid Marten, Associate Minister of St Giles’ Cathedral. She said: “We are very excited that we have been able to work closely together with the Royal Highland & Agricultural Society of Scotland to draw the attention of passers-by, not only to our Harvest Thanksgiving Service on Sunday which they are welcome to join, but also to highlight the vital role that Scottish farmers play in providing great quality food.
“Bringing farming equipment to the Royal Mile is one way to remind us of our dependence on those who work hard to produce our food.
“We are also very grateful to local farmers for all the donations of vegetables that will be used to decorate the sanctuary of St Giles’ Cathedral for Harvest Sunday which will be later given to people most in need.”
For further information about the work of RHASS, visit rhass.org.uk
One of Scotland’s fastest-growing food brands, We hae meat, is calling for families across the country to bring the iconic square sausage back as a breakfast staple for National Brunch Weekend (30th September – 1st October 2023).
Britain is a nation of breakfast fanatics and is the largest market for breakfast food in Europe. According to data from Mintel, 51% of adults eat breakfast away from the table, while cereals and toast dominate breakfast mealtimes. This National Brunch Weekend, We hae meat is celebrating bringing Scottish families together, and leading the charge in reinstating square sausage as the best loved breakfast food.
Award-winning family farming and butchery, We hae meat, produces high-quality meat products, making more than 21 million square sausages a year. As Scotland’s biggest producer of square sausage, We hae meat consistently make an astonishing 500,000 slices of sausage each week. To put this into perspective, in one year, We hae meat could stretch a square sausage trail, with each slice measuring 11.5cm wide, from the northern tip of John o’ Groats to the southernmost point of Land’s End, and back again.
The origins of the square sausage, also known as Lorne sausage, are a mystery. A well-known Scottish myth is that it was invented by Glasgow comedian Tommy Lorne, contrary to the belief that a West Coast butcher, in the Firth of Lorne created it. Born Hugh Gallagher Corcoran in 1890 near Glasgow, Tommy was a famous pantomime performer and stand-up comedian.
One of his most famous sayings was ‘sausages are the boys’ and his favourite snack between acts was reportedly a sausage sandwich, which many believe inspired the creation of the Lorne Sausage.
Alex Paton, fourth-generation farmer and Co-founder of We hae meat said: “Square sausage is a staple component to the traditional Scottish breakfast, and We hae meat is dedicated to ensuring this custom lives on. This National Brunch Weekend, we extend an invitation to families far and wide, to come together and enjoy a true Scottish breakfast.
“We hae meat are committed to delivering top-quality products using traditional craft butchery methods and techniques to produce food that families can be proud to serve at their tables.”
We hae meat offers a wide variety of meat products from its core range, platinum range, sausage, skinny range, special editions and value range. Available from major retailers in Scotland and selected supermarkets across the UK.
