It’s a great day for burger fans in Fort Kinnaird!
After much anticipation, Burger King® UK will officially re-open the doors to its newly designed restaurant in Fort Kinnaird, allowing hungry locals to indulge in BK classics such as the flame-grilled Whopper®, classic Chicken Royale® and juicy Bacon Double XL once again.
Burger King® UK is celebrating the reopening by giving away 1,000 FREE Whopper® or Chicken Royale burgers* to lucky customers for one day only – TODAY! (Tuesday 21 May).
The newly remodelled Kinnaird restaurant brings customer experience to a new level, with all-new in-restaurant innovations such as table service and a sensational menu that caters to all customers, whether they’re looking to start their day with a delicious breakfast butty and coffee for just £2.99 enjoy a family feast on delivery, or indulge in a late night snack.
Burger King® UK has also confirmed its extended hours at the Kinnaird restaurant, which is now open from 8AM to 11PM.This means customers can make the most of Burger King® UK’s delicious menu from morning to late.
Austin,Restaurant Manager at Burger King® UK, said:“The team and I are thrilled to return and serve our customers in Kinnaird. We look forward to welcoming both familiar faces and new guests to experience the renovated restaurant, and we’re confident they’ll have a fantastic time while enjoying our delicious meals.”
The re-opening of Kinnaird is the perfect opportunity for Burger King® UK fans to make the most of the tasty deals and discounts available on the Burger King® app. Whether it’s the classic Whopper® or Chicken Royale, customers can make savings all year round!
How messy can you get? Pretty messy, in our experience! No problem, though. We fully believe in telling our little ones to “play with your food.” How else would they get the chance to explore flavours and textures and then decide what they want to eat?
Everything we prepare for you and your tiny people is colourful, delicious, and ultra-nutritious. We want you to explore food with your child, share ideas of what works for you, or learn new ways to offer new foods to your little ones. Most of all, we want you to have fun in a relaxed atmosphere with other mums and littles.
If you live in Granton, Pilton, Muirhouse, Drylaw, Royston or Wardieburn, and you’re a mum, grannie or auntie who is caring for your under 5, and you’d like to know more about healthy food, weaning or picky eating, then you can sign up here:
A Scottish hog roast business famed for the freshly roasted pig visible from its three Edinburgh shop windows is celebrating a quarter century of roasting.
The prominent Oink shops celebrate just one product – the 14 hour slow-roasted pork, which available in three sizes of rolls, or in a box, with optional haggis stuffing, crackling, apple sauce or chilli sauce.
Founded by two Borders’ farming families off the back of the 1999 pig price crash, the brand, which has been copied around the world from China to Argentina, is targeting 2025 as being its record year, with an aim to surpass 250,000 rolls sold.
Adam Marshall, who co-founded Oink with Sandy Pate and farms land near Reston in Berwickshire, said: “When we started out, we weren’t trying to build an empire — we were just two farmers trying to stay afloat during a tough time for the pig industry.
“We built our own ovens, turned up at farmers markets, and hoped people would give it a try. To still be here 25 years later, serving hundreds of thousands of rolls a year, is something we’re really proud of.
“We’ve stuck to what we know, kept it simple, and done it our way. The fact people still queue up for it means a lot to us.”
The collaboration started when Adam Marshall and Sandy Pate founded Reiver Country Farm Foods and began selling produce from their farms and neighbours locally.
Then, inspired by what was believed to be the only hog roaster at the time, a business in York, the entrepreneurial pair brought a homemade roasting oven and started venturing up to Castle Terrace to take part in the first established Edinburgh Farmers Market.
Their piping hot pulled pork rolls proved an instant crowd-pleaser, attracting a growing band of hungry regulars, which paired with the demand from tourists, especially those from Asia and mainland Europe, then inspired the move to bricks and mortar in the Scottish capital.
Oink owners Adam Marshall (Pink shirt) and Sandy Pate
Sandy Pate, who farms around 12 miles away from Adam in Longformacus, said: “We were just two mates with a passion for great meat and a desire to show city folk what Borders farming could deliver.
“We never imagined that a weekend stall would become something that would draw such loyal customers from near and around the world.
“At the end of the day, it’s about making people happy with something that tastes brilliant – and diversifying our farming businesses to ensure a viable and prosperous future for our families.”
The pair opened the doors to their first dedicated shop, Oink, in the heart of Edinburgh’s Old Town in 2008. Nestled on the cobbled Victoria Street, the shop quickly became a firm favourite among tourists, students, and workers alike.
A second opened on the Royal Mile in 2014, followed by a Hanover Street shop in 2018.
Oink has grown into a treasured part of the city’s food scene, dishing out thousands of hand-pulled rolls each week and building a fiercely loyal following. Its famous fans include Radio 1 DJ Greg James, comedian and foodie Ed Gamble, the Australian Rugby Team and Phil Rosenthal – who featured the Victoria Street shop on hit Netflix show “Somebody Feed Phil”.
Though the original Reiver farm shop in Reston has closed its doors, it laid the foundations for everything that came after. Their commitment to quality and flavour has also powered a thriving outside catering business. The Oink mobile service caters weddings, corporate events, and private parties across Scotland, with pork roast options all prepped in their specialist unit.
Looking back, the founders, who both turn 65 this year and have no plans to slow down or retire, are proud that the business continues to be family-run and fiercely independent, with Adam and Sandy supported by their partners and families and a team of 30 employees.
Oink owners Adam Marshall (Pink shirt) and Sandy Pate
Adam added: “Edinburgh’s food scene has changed a lot over the years — there’s more chains, more trends, and a lot of investment.
“We’ve just stuck to what we know: good pork, cooked slow, served simply.”
With a mini heatwave set to bring sunshine to the city this weekend, it’s the perfect time to enjoy some summer-style drinks and until 11th of May,
Hard Rock Café Edinburgh is turning up the heat, bringing the fiesta to the capital in true rock ‘n’ roll style with a limited-edition menu bursting with bold flavours and vibrant mega cocktails.
The go-to spot this weekend for laid-back drinks and great food.
On the drinks list:
Three Mega Margaritas, each served in a 36oz glass, perfect for sharing (or keeping all to oneself):
Baja California Blackberry: a juicy blend of Patrón Silver Tequila, triple sec, and blackberry syrup, finished with strawberries and a sugar rim.
Mexico City Mango: sweet with a spicy kick thanks to sambal chili, mango purée and Love-All Spice rim.
Cancún Orange Cadillac: a bold mix with Cointreau, orange juice and a Grand Marnier float.
All priced at £17.25.
On the menu:
Legendary Fajitas: flavour-packed grilled chicken and steak with charred corn, feta, pickled onions, guacamole, and house-made cilantro lime crema, served with warm tortillas.
Chips & Queso: loaded with seasoned ground beef and green onions, perfect for sharing. Optional upgrades: pico de gallo (£2.95) or guacamole (£4.95).
For more information and to view the menu, visit here.
Young people in Edinburgh interested in exploring a career in retail can now sign up to Aldi’s virtual work experience programme.
Open to students in the UK aged 13 and over, the free online course is designed to build skills and introduce students to the wide range of careers available in retail – from warehouse operations to office-based roles.
Created in partnership with Springpod, the programme includes a series of videos and guidance from Aldi colleagues, alongside interactive quizzes and activities.
Upon completion, participants receive a certificate to enhance their CVs or future applications.
Lisa Murphy, Training and Development Director at Aldi UK, said:“At Aldi, we understand that not everyone has access to in-person work experience. That’s why we’ve created a flexible virtual programme that allows participants to learn at their own pace, fitting around their schedules.
“This initiative not only provides young people with a real insight into what it’s like to work at Aldi but also makes it possible for them to experience this, no matter where they are in the UK.
“Since launching, we’ve already attracted more than 2,000 sign-ups and hope to inspire even more young people to explore careers in retail through this accessible and engaging platform.”
Aldi is also looking to recruit more than 500 new apprentices across the UK in 2025, with opportunities across stores and warehouse roles now live.
The festival has teamed up with R2 and Lauriston Farm to bring you food demonstrations and free HOT tatties n toppings and Leek & Tattie Soup.
Many organisations in North Edinburgh have planted potatoes at Lauriston Farm over the last month or two. These tatties wont be ready for our festival but we have been extremely lucky to have received a very kind donation of tatties from Potato House/Skea Organics and Denhead Farm.
At the festival we will have 5-6 food demonstrations from cooks in our local community showcasing diverse cultural recipes using the humble potato as the main ingredient.
MasterChef Sarah Rankin Cooks, will be putting our cooks through their paces pre festival so that they are ready to take on the day at the festival.
Scran Academy will be providing hot baked potatoes from Denhead Farm with toppings courtesy of Asda and Empty Kitchens Full Hearts SCIO will be handing out free Leek and Potato soup using the potatoes from The Potato House.
Potato House is the baby potato of Skea Organics, and grew out of a need to service smaller orders for gardeners, allotment growers, market gardeners and independent gardening and hardware stores.
They also supply eating potatoes to shops, box schemes and restaurants as well as to the general public. The Potato House website is dedicated to the gardeners and small passionate growers who are looking for high-quality seed potatoes with unique taste and specific characteristics.
So many thanks to Potato House, Denhead Farm, Sarah Rankin for the potatoes.
Recipes from the cooks will also be available to view on The Love of Potatoes website too. The Love Potatoes website is dedicated to chefs and passionate home cooks looking for fantastic potato recipes using high-quality potatoes.
Post festival, the cooks will host lunch clubs showcasing their recipes again in the lead up to the Harvest Festival at Lauriston Farm in September.
On the day, we are looking to hand out over 1500 tattie dishes!
Aldi Scotland’s much-loved Supermarket Sweep challenge recently returned to Edinburgh, and one lucky local winner has raised £726.77 for Children’s Hospices Across Scotland (CHAS) while picking up the same amount in Aldi favourites for herself.
Aldi’s popular Supermarket Sweep is inspired by the legendary gameshow and arrived at the Chesser store on 16 April 2025. Lucky shopper Amy Utzinger. who was chosen as the winner of a competition, took part in the five-minute trolley dash for CHAS.
As well as taking home a trolley full of goodies, Aldi Scotland matched the cash value of Amy’s haul, donating all proceeds to CHAS to help support over 500 babies, children and young people across Scotland with life-shortening conditions and their families. In 2025 every penny raised through the initiative will go directly to CHAS, with £10,000 pledged in support.
Aldi Supermarket Sweep winner, Amy Utzinger, said:“What a fantastic experience! I’ve never had five minutes fly by so quickly.
“I had a strategy all planned out, but it flew right out of my head as soon as I started, and I just started grabbing things.
“The people at Aldi were so kind and helpful, and I was so pleased to help CHAS get more donations, they deserve every penny. Thanks so much to Aldi for a wonderful, once-in-a-lifetime experience!”
“Our work to keep the joy alive for children and families is made possible by the kindness and generosity of our volunteers, supporters and fundraisers, and partnerships with organisations like Aldi Scotland, without whom we could not deliver our vital services for children and families to ensure that no family in Scotland faces the death of their child alone.”
Graham Nicolson, Group Buying Director, Aldi Scotland said: “Our annual Supermarket Sweep holds a special place in the Aldi calendar, and we’re so pleased to bring it back for another year. Congratulations to Amy who managed to raise a fantastic £726.77 for CHAS, while snapping up a whole load of Aldi favourites for herself.
“CHAS is an incredible organisation which does invaluable work for families in Scotland. We are committed to raising as much money as possible so the charity can continue to provide vital hospice care to children with life-shortening conditions, and unwavering support to families during the most difficult moments imaginable.”
For more information about CHAS and how to support its work, visit:
The British Dental Association has urged Government to step up and confront the baby food industry, after the most wide-ranging analysis of the UK baby food pouch market every undertaken has found no improvement in the sugar content.
The professional body has noted that market leader Ella’s Kitchen, Piccolo and Aldi appear to have pre-empted the launch of this damning research on BBC’s Panorama tonight by confirming cosmetic changes to their labelling, to bring them in line with NHS guidance on not marketing products to infants under 6 months. While technically a ‘win,’ dentists’ leaders stress these changes do nothing to reduce grotesque levels of sugar or reign in ‘halo labelling’ claims.
The BDA contacted Annabel Karmel, the worst offender from its last review in 2022, and was informed they have withdrawn from the UK market.
Market analysis of 209 products aimed at children aged under 12 months – the largest such exercise ever attempted, and nearly double the BDA’s pioneering 2022 study – found:
Top brands are actively undermining government guidance on weaning from around 6 months. At the time this research was undertaken market leader Ella’s Kitchen and Piccolo were pushing products to 4-month olds contrary to Government guidelines, simply stating that “every baby is different”.
It’s straightforward to offer lower sugar levels. While ‘natural’ levels of sugar are described by manufacturers as inevitable with fruit-based pouches, some brands offer products based on similar ingredients that contain a fraction of the sugar levels of the worst offenders. Aldi Mamia Organic’s Apple & banana porridge contains just 5.5g per 100g, a third of the levels of similar recipes at the very top of the table. Given there is no evidence of widespread systemic change, it underlines the need for government intervention.
Over a quarter contained more sugar by volume than Coca Cola, with parents of infants as young as four months marketed pouches that contain the equivalent of up to 184% of the sugar levels of the soft drink, dizzying heights not seen in the 2022 research. Those pouches are without exception fruit-based mixes.
‘Boutique’ brands still appear to have higher levels of sugar than traditional baby food brands or own-brand alternatives. Market leader Ella’s Kitchen is now the worst offender, its Banana puree taking the sugar crown with 19.5g per 100g from Annabel Karmel’s now discontinued Apple, Blueberry and Banana, at 17.3g.
Nearly a quarter of products examined contained up to two thirds of an adult’s recommended maximum daily of free sugars. Neither the World Health Organization (WHO) nor the UK’s Scientific Advisory Committee on Nutrition (SACN) cite a guideline limit for babies, simply stressing that as little should be consumed as possible.
The sector remains wedded to disingenuous language highlighting the presence of only “naturally occurring sugars” or the absence of “added sugars”, with others making opaque claims of products being “nutritionist approved”. All high-sugar products adopt ‘halo labelling’ principles, focusing on status as ‘organic’, ‘high in fibre’ or ‘containing 1 of your 5 a day’, misleading parents into thinking they are making healthy choices for their children. Kiddylicious offer a “bedtime blend” suggesting a product with 13g sugar per portion is appropriate before sleep.
Nearly 3/4 of the products examined exceeded the 5g of sugar per 100ml threshold set for the sugar levy applied to drinks. Dentists stress expansion of fiscal measures would likely have favourable outcomes in terms of encouraging reformulation.
Eating straight from the pouch. Since the withdrawal of Annabel Karmel from the UK market, the BDA has not been able to identify any manufacturers still recommending babies feed straight from the pouch. However, only two brands – Sainsbury’s and Lidl – rule out this out this approach, which adds to the risk of dental disease. Asda specifically state that ‘eating straight from the pouch can contribute to tooth decay.’
The BDA are launching a petition to the Department of Health to double down in the fight on sugar, with mandatory regulation, and to build on tried and tested policies from both home and abroad.
BDA Chair Eddie Crouch said:“Parents of infants are still being marketed products sugarier than Coke.
“It shouldn’t take dentists naming and shaming the worst offenders to bring about needed change. Voluntary action has failed. We need government to step up and force industry to do the right thing.”
With the highest sugar by volume, Ella’s Kitchen takes the sugar crown from past holders Annabel Karmel, who have now discontinued their line of pouches.
Ella’s Kitchen appear to have raced changes to packaging to pre-empt Panorama airing, removing messages that targeted the 4-month year old market, undermining official guidance by citing government advice on weaning from 6 months, but noting that “every baby is different!”
They look set to maintain all the ‘halo labelling’ cliches on ‘no added sugar’, being ‘organic’. The one redeeming feature is pouches offer guidance not to consume the puree straight from the pouch.
A brand that prides itself on exotic flavours – the only pouch on the market featuring pomegranate – takes silver for sugar levels, at 16.4g/100g targeting infants aged 4 months+
The highest amount of sugar in any pouch identified – with a portion size so large for its target 4- month plus market it represents nearly 2/3 of an adult’s RDA of sugar, and the same amount of sugar as half a can of coke.
Edinburgh-based Ruma – home to the largest collection of rum across the whole of Scotland – is adapting to an ever-changing cocktail scene with a brand-new low-waste menu including non-alcoholic & non-rum options, launching an online shop, plus a host of new tasting experiences.
Ruma (Scots Gaelic for Rum) host to over 170 bottles of the spirit – more than any bar ever in Scotland – is celebrating one year in business.
The rum experts are adjusting positively to a rapidly-evolving cocktail scene with a brand-new cocktail menu including a host of non-rum and non-alcoholic options, as well as launching an online shop in time for summer 2025.
Ruma’s brand-new menu is split into five sections based on each drink’s flavour profile: Fresh, Fruity, Short, Smoke & Savoury, and Classics – the idea is to make it as easy as possible for guests to navigate, learn & discover new cocktails – alcoholic as well as non-alcoholic.
Reducing waste throughout, the menu strives to use each ingredient to its fullest. Ruma’s most popular drink, the Spiced Pear Mule – which uses a poached pear syrup from fresh pears – is utilised to the maximum.
Any wasted fruit from the Spiced Pear Mule is then blended with spent wine, to create a new drink – the Mrs Kenmore – which is carbonated alongside a gentian liqueur and Brugal 1888 Rum, to create a fresh, fizzy cocktail reminiscent of sparkling wine.
A new online bottle shop will launch at the beginning of May containing all 170 of the Ruma’s rums available for rum-lovers to enjoy 30ml sample bottles at home. Ruma is also launching a range of canned cocktails for the new menu, handing them out to local businesses and bars to create comradery among independent business owners.
Ruma now offers ‘Rum Experiences’ – bookable each week on Wednesday, Thursday, and Sunday. A tasting flight of three rums, with different categories available such as ‘Taste of the Caribbean’ or ‘Intro to Scottish Rum’.
The bar also hosts ‘Passport Sessions’, a world tour of rum tastings specialising in a different country each month and sampling six hard to find or rare bottlings, taking guests to the likes of Guyana, Haiti, Barbados, and Martinique.
Ruma Co-Owner, Jamie Shields, said: “We opened Ruma one year ago to welcome the largest collection of Rum to Scotland. The response from our loyal guests has been amazing. A thirst for knowledge and interest in where each rum comes from and tastes like is what our staff love talking about.
“In our first year we have seen a demand for cocktails and drinks of all types. At our heart we will always be a rum bar, but we also thought ‘why can’t we offer a range of other drinks too?’ Non-alcoholic options are now key in hospitality. Rather than relegating these to a section at the back of the menu, we believe that guests who are not drinking alcohol should have the same menu experience as those who are, as each has been crafted with as much care as the drinks with alcohol.
“We love championing local. That’s why we serve local beer from Campervan Brewery, and we also have a great wine list by the glass too. Ruma’s goal is to serve the widest range of rum in the country through unforgettable experiences, but also offer deliciously alternative drinks to ensure guests leave with a satisfied smile on their face, and always come back for more”.
Ruma is based at 39-41 Broughton Street in the heart of Edinburgh’s New Town serving Scotland’s largest collection of rum.
