On the 31st July, Glenfiddich Brand Ambassador to Scotland, Mark Thomson, will lead a group of 11 hospitality industry names on a 90k+ journey through Scotland.
The poignant trail is inspired by a journey taken by William Grant in 1885, as he searched Scotland for inspiration and opportunity before building Glenfiddich, in an expedition that took him from Dufftown to Balmoral.
In a bid to recreate William Grant’s epic journey, Thomson and his group of runners will run across some of Scotland’s most remote land over the course of two days.
Beginning in Braemar, crossing two Munros, and finishing with a luxurious stay at the Glenfiddich distillery in Dufftown, the journey hopes to bring to life Glenfiddich’s inspiring brand heritage.
As part of the challenge Thomson has partnered with Protect Our Winters, an environmental charity dedicated to helping passionate outdoor people become effective climate advocates, protecting our world today and for future generations.
Once runners have crossed the finish line at the Glenfiddich distillery, they will be greeted with a well-deserved dram before being taken on a guided tour of the historic distillery which includes a coopering demonstration.
They will stay at distillery properties Malt Kiln, Torrin and Castle Croft, enjoy a sumptuous dinner and stunning line up of whiskies including private vintages, rare and exclusive to the brand’s home, and be joined by Lauren MacCallum, MD of Protect Our Winters UK to discuss the project and fundraising.
Glenfiddich Brand Ambassador to Scotland Mark Thomson says: “This adventure will create a lasting impression on the entrants, bringing together all the values Glenfiddich and Protect Our Winters share, as well as promoting health and wellbeing within the industry.
“The love of the outdoors, challenge of the landscape and the luxury destination of the distillery creates a memorable occasion for all”.
Donations can be made via Mark’s Just Giving page to support the runners and this worthwhile cause. A target of £2.5k has been set by the brand and for every donation made William Grant & Sons will match it.
Those interested can follow Thomson and the athletes on their challenge via his Instagram page @singlemaltmark where he will be documenting the full journey.
A kitchen expert has revealed the simple safety tip that’s often ignored during BBQ season – despite reducing the risk of food poisoning
Brits often prepare their raw meat products on a plate or board and carry them to their BBQ – before returning the cooked meat to the same surface
BBQ hosts may grow complacent as the day progresses, data shows, with accidental fires 124% more likely to occur between 4 pm and 8 pm
Other kitchen mishaps include leaving meat out of the fridge while prepping, placing hot dishes on countertops, and reusing contaminated marinade
A kitchen expert has revealed the common mistakes Brits will make when hosting a BBQ this summer – which can increase the risk of food poisoning, and even cause fires.
Mert Yashar, Director at House of Worktops, says that it’s easy for many of us to forget essential kitchen safety tips while celebrating the warm weather, but with data showing that food poisoning cases rise in the summer months, it’s important to stay on the ball.
According to the Food Standards Agency (FSA), there are 2.4 million cases of foodborne illness a year, and the risk rises in summer as the warm weather boosts bacterial growth.
Add to this that nationwide Google searches for ‘food poisoning symptoms’ rose by 60% in June alone, and prioritising BBQ safety is crucial ahead of the upcoming July heatwave.
Mert says: “As we’ve already enjoyed some high temperatures over the last month, it’s likely many of our friends and family have already hosted or discussed hosting a BBQ. And while it’s practically a British summer staple to fire up the grill as soon as possible, the fact is that many hosts will start to let their food safety standards slip once the good weather kicks in.
“The most easily-avoidable mistake that many make is laying out their raw meat in an easy-to-grab fashion on a chopping board or plate, which they then carry to the grill. They then place the cooked products back onto the same surface to be transported back inside, or to an outdoor table where condiments, garnishes, and guests are waiting.
“Just because the meat has been cooked doesn’t mean it’s safe to place it on a surface that’s previously held raw meat, as this will cause contamination. And it’s easy to forget this, as you’re likely preoccupied with not burning the meat or yourself on the grill.”
The expert reveals that this preoccupation can result in other essential safety tips being overlooked, as hosts have to juggle cooking and entertaining their guests in a social setting.
Mert adds: “It’s all too easy to lose track of time when hosting any event, but especially one that’s very social and based outdoors.
“Other common mishaps that occur include leaving raw meat unrefrigerated for an extended time while waiting for the grill to heat up, not keeping side dishes covered to protect them from bacteria or bugs, and rushing to take the meat off the grill before it’s ready to free it up for the next batch of product.
“Hosts can even find themselves reapplying the same marinade they’ve placed raw meat in to baste the cooked meat on the grill – just before serving it to their unsuspecting guests.”
But it’s not just food contamination that being distracted or lazy can lead to, as barbecues reportedly account for around 1,800 accident and emergency visits yearly – most of which (44%) are for burns, while 1 in 10 visits are due to cuts from sharp objects.
According to the Royal Society for the Prevention of Accidents (RoSPA), most barbecue accidents happen in a home setting (78%) instead of a public place, and the likelihood of injury increases considerably as temperatures rise.
As temperatures rise throughout the day and the grill has been used successfully, hosts may become complacent around BBQ safety – especially if they drink alcohol while cooking.
Figures on domestic fire incidents from the Home Office support this, as an accidental fire is 124% more likely to occur between 4 pm and 8 pm than any other time. Dwelling fires are also 10% more prevalent in June and July than in May or August.
But there are some easy ways to prioritise fire and food safety at your next BBQ, House of Worktops reveals, as long as you remember the following advice:
Keep your raw and cooked meat utensils separate. Using different plates and tongs for raw and cooked meat ensures cross-contamination can’t occur. If you’re working with limited containers, place cooked meat directly onto your guests’ plates so that the board or plate is only used to bring raw meat to the grill. Make sure to use hot, soapy water to wash anything that raw meat has covered thoroughly.
Make sure your meat and side dishes are covered. While it’s tempting to put on a spread and then turn all of your attention to the grill, it’s much safer to keep your side dishes covered with foil or clingfilm right up until you need to use them, to avoid any bugs or bacteria sneaking in. You’ll also want to keep your meat refrigerated until the grill has heated up – unless the product says it needs to reach room temperature first.
Avoid placing hot dishes on cold and wooden surfaces. Not only can placing hot dishes on your countertops cause blistering or burning but it can also make it harder for your guests to keep track of which containers are too hot to touch. Place glass or metal dishes on a wooden chopping board or cooling rack so that it’s easier to distinguish, and so you avoid damaging your kitchen surfaces.
Make sure your grill is clean before firing it up. The best time to clean your BBQ is immediately after it’s heated but before you start cooking again, as this will make it easier to get grease off and ensure you’re not contaminating food. Brush off the grates and racks once they’re cool with a wire brush, scraper, or scourer, and keep an eye out for any debris that may fall onto the hot coals while your food cooks.
Keep a bucket of water or sand nearby. Your BBQ should ideally be set at least 10 feet away from your house and should have a bucket of water or sand close by for emergency extinguishing. If your BBQ uses gas, don’t use water and instead opt for sand or salt, as water on a grease fire can cause a flare-up. Make sure to close the lid once adding your water/sand to help starve the fire of oxygen.
With a two-week heatwave currently expected in July as temperatures could soar to 40C, it’s key that Brits ensure they avoid hosting BBQs in the sweltering heat unless following safety precautions, as dry grass also increases fire risk.
Scottish producer, Angus Soft Fruits, has unveiled the ‘World’s Largest Strawberry Crown’ as it celebrates the arrival of the country’s finest strawberry, AVA Magnum®, onto our shelves.
Measuring 30 inches in diameter, 31 inches in height and weighing 8kg, the regal masterpiece used more than 400 AVA Magnum® strawberries and took more than 50 hours to craft.
As well as celebrating the Scottish strawberry season, it pays homage to the closing days of His Majesty’s inaugural Wimbledon, the ultimate occasion for a strawberry fit for a King.
AVA Magnum® reigns supreme in the world of strawberries with its perfect heart shape and ruby red colouration. Unrivalled in flavour, sweetness, and quality, the berry is exclusively grown by a group of growers in the north-east coast of Scotland.
The impressive structure has been created by food artist, Prudence Staite – known for her impressive collection of designs including an edible labyrinth, made out of 10kg of Belgian chocolate, to celebrate the launch of the Maze Runner films, a replica Angel of the North made out of chips, and a We Wish You a Merry Christmas playing chocolate vinyl.
The ‘World’s Largest Strawberry Crown’ was inspired by the St Edward’s Crown, which was used in this year’s Coronation. Replicating details of the crown, Prudence used AVA Magnum® berries to replicate the velvet cap and strawberry flowers for the Ermine band.
Jill Witheyman, Head of Marketing at Angus Soft Fruits, commented: “The AVA Magnum®, represents a true triumph in the world of strawberries, where flavour, sweetness, and quality converge to create an extraordinary sensory experience.
“It felt fitting for us to celebrate His Majesty’s Coronation year and inaugural Wimbledon, where the nation comes together to savour strawberries, with this incredible piece of art. The strawberries will now be skilfully transformed into strawberry jam and gifted to friends of AVA Berries®.”
Britain is a nation of strawberry fanatics with more than 87,000 tons of UK grown fruit sold every year across the country, reaching their peak during Wimbledon where organisers estimate around two million strawberries are eaten during the championships.
AVA Magnum® is part of Angus Soft Fruits’ AVA Berries® range. Exclusively grown by a select group of growers based across Perthshire, Fife and Angus, AVA Berries® harness the region’s unique microclimate and daylight hours to produce strawberries of unparalleled quality.
AVA Magnum® are bred to develop sugar slowly, which results in an exquisite sweetness. They are currently sold as premium lines in the UK’s top supermarkets including M&S Red Diamond, Aldi’s Specially Selected, Sainsburys’ Taste the Difference, ASDA’s Extra Special and in Costco as AVA Berries®.
The varieties of AVA Berries® have been carefully bred to prioritise flavour, appearance yield and sustainability. AVA Magnum® are grown in the ideal Scottish climate; these strawberries develop their sugars slowly resulting in an exquisite sweetness that captivate the taste buds.
The Scotch Whisky Experience has revealed three new immersive tour areas which will open to the public in mid-July.
Visitors will be transported to a peaceful Highland glen, leaving the bustle of Edinburgh’s vibrant Royal Mile behind them. Beautiful immersive technology creates a tranquil introduction to the elements and ingredients that shape the spirit.
This is “Origins”. Famous for our “four seasons in one day” visitors can discover the secret of how the landscape enriches the soft Scottish water and undulating barley fields turn from green to gold before the grains are harvested.
From the Origins we move to “The Art of Whisky Making”, where visitors will discover how single malt Scotch whisky is made. Mixing an enchanting kinetic sculpture with fascinating media, the distilling process can be seen from inside and out. The process is visualised in a way never seen before, embodying the art of whisky making.
The pure new spirit moves to “Maturation”. Seated inside the cask visitors will witness the charring, firing and filling, allowing for a unique and magical view of how the cask changes the character of the whisky as the years tick past.
The three new immersive areas form part of the full tour experience. Setting the scene for how single malt Scotch is produced, before discovering the whisky producing regions, the art of blending, and tasting a dram in one of the world’s largest Scotch whisky collections.
Susan Morrison, Chief Executive of The Scotch Whisky Experience, said “We are so excited to share the new experience with our visitors. This is the culmination of three year’s hard work by our passionate team.
“The immersive storytelling and brilliant technology within the tour will offer visitors a real insight into Scotch whisky.”
Following three years of careful planning, the new experiences have replaced the “barrel ride”. The Scotch Whisky Experience has combined technologies in an exciting new way, not yet seen at a visitor attraction in the UK.
The story of whisky production has been brought to life. It will entertain and enchant new generations of whisky lovers discovering whisky for the first time.
The July launch of the new tour at The Scotch Whisky Experience will ensure even more visitors learn about the extraordinary world of Scotland’s whisky heritage.
“The maturation process is highly complex but this portrays it perfectly.” – Richard Paterson, Master Blender, Whyte and Mackay
“There is nowhere you can see how whisky matures like this.” – Sandy Hyslop, Master Blender, Pernod Ricard
“This newest addition to Edinburgh’s tourist attractions continues our mission of showcasing Scotland’s national drink in a very contemporary, modern way.” – Malcolm Leask, Managing Director, International Beverage and Chairman of The Scotch Whisky Experience
Corstorphine restaurant Prahna Indian Grill has announced it will run a series of summer Union Canal Sunday afternoon tea cruises in Edinburgh and West Lothian following the success of two trial events.
The award-winning restaurant, which specialises in a range of Scottish-infused Indian dishes, piloted two canal outings on 28 May and 11 June when customers boarded a specially commissioned dining barge at the Leamington Liftbridge in Fountainbridge.
For the next two hours the guests were treated to a classic ‘Afternoon Chai’ which included barbecue chicken sliders, chocolate fudge cake and a glass of prosecco while travelling along the Union Canal to the Slateford Aqueduct and back.
The events, organised in partnership with the Fountainbridge Canalside Community Trust, proved so popular that Prahna has today announced a series of further afternoon tea cruises throughout the summer.
Further outings departing from Edinburgh will now be held on 23 July and 13 August.
The restaurant has also announced it will also trial its first Sunday afternoon tea cruise sailing from Linlithgow on 16 July with further departures from the West Lothian town expected to follow.
Prahna co-founder Arun Ramanan said: “We had an amazing response to our first Union Canal Afternoon Chai cruises. We’re now delighted to announce we’ll be running further sailings from Edinburgh and also Linlithgow throughout the summer in partnership with the Fountainbridge Canalside Community Trust.
“As well as showcasing our unique and incredible Asian food, these events offer local residents and tourists a unique experience which connects them with the beauty and heritage of the Union Canal, an amazing but often overlooked part of Scotland’s history.”
Prahna opened its doors for trading in 2020, just as the global pandemic hit the UK. Rather than pulling down the shutters, co-founder Arun Ramanan and his team reached out to the local community and delivered hundreds of free meals to mainly elderly people who were shut in their homes at the time.
He has kept his focus on the local community and is involved in a number of events and activities to support people in the west of Edinburgh area.
Earlier this year Prahna was named as Scotland’s leading establishment at the Scottish Asian Restaurant Awards.
Heart Research UK Healthy Heart Tip, written by the Health Promotion and Education Team at Heart Research UK
Healthy Heart Tip: Can chocolate be healthy?
The 7th of July marks World Chocolate Day and we are taking the opportunity to talk about one of the nation’s favourite snacks!
Many of us are fond of this creamy confectionary and there has been various health claims made over the years. In this #HealthyTip we look at chocolate and discuss how it can form part of a balanced and heart-healthy diet.
What is chocolate?
Chocolate is made with the cocoa bean which contains substances called polyphenols. These contain antioxidants that help protect against heart disease and lower cholesterol.
Cocoa beans are processed to make cocoa solids that are used in chocolate. Cocoa solids on their own contain no added sugar and contain some fibre making them heart healthy. However, most chocolate consumed contains lots of added sugar and fat which makes it not so heart healthy.
What chocolate is healthiest?
Dark chocolate is the best option as it contains more cocoa solids (which contain the heart-healthy stuff).
The higher the percentage of cocoa solids the better, so try choosing ones with 70% cocoa solids or more. Avoid milk and white chocolate as these are low in cocoa solids and high in fat and sugar.
Enjoy as part of a balanced diet
Chocolate can be enjoyed as part of a healthy, balanced diet and there is no need to feel guilty for eating it.
The key is to swap it for a healthier version (dark chocolate) and consume it in moderation as it is still high in saturated fat and calories which consumed in excess can lead to weight gain and contribute to high cholesterol and heart diseases.
Virgin Hotels Edinburgh is bringing the States to Scotland with its Fourth of July, American-themed celebration.
Hosted within the hotel’s dining and event space, Eve, and in its recently opened suntrap courtyard, guests will be able to celebrate Fourth of July in style with live music, city-themed cocktails and classic BBQ serves.
Running from 7:30pm till late, the free ticketed event is taking place on Tuesday, the 4th of July.
With a USA theme, guests can enjoy live entertainment from The Banjo Lounge giving hip-hop classics a bluegrass twist, providing the perfect soundtrack to get up and dance.
Paying homage to its American counterparts, Virgin Hotels Edinburgh guests can enjoy themed cocktails from each of the US Virgin Hotels.
From the Nashville Peach Julep cocktail to the Watermelon flavoured Miami Heat, Virgin Hotels will be bringing the taste of America to the heart of Edinburgh’s Old Town.
No Fourth of July celebration is complete without the perfect menu, and Virgin Hotels’ acclaimed chefs will be serving up US staples; fried chicken wings, burgers, grilled corn on the cob, apple pie and the true American classic, smores.
The US-themed celebration will also see American-style pop-ups take over Eve, with a Corn Hole game, hot dog stand and a special VIP area complete with props, hats and all things red, white and blue, serving as the perfect backdrop for the ultimate Instagrammable moment.
David Moth, Virgin Hotels Vice President of Operations and Interim General Manager of Virgin Hotels Edinburgh said: “As an international brand, Virgin Hotels loves to treat its guests to experiences from around the world and this time we’re tying into our American roots with a traditional US Fourth of July celebration.
“From a line dancing worthy band to hot dogs and US themed cocktails, we’re ready to bring all things USA to Edinburgh and mix up our usual menu with a special limited time offering.
“With a glorious open-air courtyard, there’s really no better place to celebrate this summer occasion than at Virgin Hotels Edinburgh, we’re just keeping our fingers crossed for that US sunshine!”
For more information and to book free tickets please visit:
Fourth of July is just one of many events taking place at Virgin Hotels Edinburgh, including a host of seasonal activations and brand takeovers throughout the year.
To stay up to date with the latest news and events, follow Virgin Hotels Edinburgh’s channels on social media here:
THOUSANDS OF NUT CHOCOLATE BARS SET TO BE SAMPLED ACROSS FIVE CITIES IN JUNE
Do you consider yourself to be a bit ‘nutty’? Are you nuts for nut chocolate? A new survey* by chocolate brand Ritter Sport, has revealed that the people in Birmingham, Edinburgh, Leeds, London, and Manchester are some of the nuttiest, fun and nut chocolate-loving in the UK.
Now they are going to be rewarded with an epic and totally nuts giveaway, unlike anything seen on the streets of these cities before!
This June, thousands of free Ritter Sport nut chocolate bars are being given away in five truly nutty sampling events in each of the cities**. But beware, it’s not just the general public who will be looking to get their paws on the free nut chocolate: a scurry of giant, nut-loving red squirrels has heard just how nut-packed Ritter Sport Nut Chocolate is and will try anything to squirrel the chocolate away for themselves … read on to find out more.
Speaking about the survey results and the upcoming ‘Go Nuts for Nuts’ activity Josephine Skinner, Senior Brand Manager, Ritter Sport, says: “We’re delighted to discover that people living in Birmingham, Edinburgh, Leeds, London, and Manchester are embracing their fun-loving, adventurous sides and what’s more, they love chocolate, including nut chocolate.
“So, what better way to celebrate and thank them than by sampling many thousands of bars of our moreish Ritter Sport nut chocolate in their cities during June! People are in for a real treat and, just like our chocolate, the activity is going to be totally nutty too – you won’t want to miss it!
“The Ritter Sport nut range includes Milk Whole Hazelnuts, Honey Salted Almonds, Dark Whole Hazelnuts, White Whole Hazelnuts and Cashew, packed full of the best nuts and covered in 100% certified sustainably sourced chocolate.”
Going nuts for nuts, funny habits… and chocolate body paint
Over half (56%) of the people surveyed in these cities who described themselves as “slightly nutty” said chocolate is one of their favourite things to eat and, when it comes to nut chocolate, far from being polarising, an impressive 37% stated that they regularly consume chocolate containing nuts!
People from these five cities also value having a good time. According to the study, 58% of respondents in Birmingham, Edinburgh, Leeds, London and Manchester “like to have fun” – this rises to 61% in London – while 40% consider themselves “fun-loving, with a crazy and adventurous spirit”.
Almost 3 in 5 (59%) who like to have fun said they regularly consume chocolate, and respondents who like to have fun are also more likely to enjoy trying new flavours of chocolate (53%). A further 33% overall said they would love to “run around a city in a giant chocolate treasure hunt” – wouldn’t that be fun!
Those who took part were also happy to divulge the unusual habits or behaviours that may have contributed to their being perceived as having “a crazy and adventurous spirit” and / or being “slightly nutty”.
Up to 44% admit to “not being able to stop laughing at something funny”, 35% say they have been heard “speaking to pets or imitating animal sounds during conversations”, while 31% have been known to “break into spontaneous dance or sing silly songs to entertain themselves or others”.
Nearly a quarter of all those who took part – 21% – admitted to having used chocolate as “edible body paint for a playful and indulgent experience”, while only slightly fewer people – 19% – said they’d like to “bathe in a bath full of chocolate”. However, people in Manchester (23%), Edinburgh (21%) and London (20%) are more likely than those in the other three cities to fancy a bath full of chocolate.
Overall, the research suggests that the residents of Birmingham, Edinburgh, Leeds, London and Manchester are truly some of the nuttiest in the UK. They are fun-loving, adventurous, and enjoy trying new experiences and flavours, with a love of great-tasting nut chocolate made with high-quality, sustainably sourced ingredients.
Dates revealed – but there’s a plot afoot….
The news of the thousands of free bars of nut chocolate being given away has caught the attention of the great British red squirrels, which now plotting to get their paws on the chocolate before the public does.
“Rumour has it that the squirrels are planning to congregate in these cities and track down our nut chocolate bars,” concludes Ms Skinner.
“It remains to be seen whether they will get their paws on them, but one thing is sure: the competition for these nutty treats is set to be fierce.”
Ritter Sport has assured the public that they will take all necessary precautions to protect their chocolate from the squirrels and ensure that everyone gets a chance to sample their delicious nut chocolate bars. So, nutty city residents, get ready for a fun and adventurous June filled with chocolate and a squirrel chase like no other!
ICE CREAM lovers attending the Royal Highland Show can get their hands on samples of some weird and wonderful ice cream flavours including Pink Panther; Kaffir Honey & Cereal; and Dragon fruit and Watermelon sorbet.
Following an intense development process working with consultant chefs, Mackie’s of Scotland is bringing 77 giant tubs filled with 26 new and exciting flavours to the Edinburgh event on 22 June to 25 June, range from fruity mash-ups to reimaginings of popular sweet treats.
The Scottish ice cream firm hopes to gauge public response – and will put the most popular flavours into its 19.2 parlour in Aberdeen. The feedback may even steer its next flavour launch to hit supermarket freezer aisles.
Mackie’s, which has a stand within the Scotland’s larder tent, hopes visitors will be adventurous with their scoop choices, with the weather set to remain warm and mostly sunny.
Angus Hayhow, Head of Marketing at Mackie’s of Scotland, said: “We have been attending the Royal Highland Show for a decades now, so it’s great to be back once again.
“The team are constantly working on ways to diversify our products and bring innovation, and what better place to showcase them out than at Scotland’s biggest annual agricultural show. The visitors are always an enthusiastic audience at our stall!
“This year’s flavours are made to cater to a variety of tastes with some more traditional mango, strawberry and chocolate-based flavours to some more unusual creations, with a host of dairy and gluten free options as well.”
“We hope that this year’s flavours follow in the footsteps of our other playful ice cream launches and create a buzz to match the atmosphere of the weekend.”
Mackie’s, which is a family run business, has been producing ice cream since 1986, all of which is carefully crafted using milk and dairy from its Aberdeenshire farm.
The list of flavours available at the show include; Dragonfruit & Watermelon Sorbet, Kefir, Honey & Cereals, Quark Cherry Cheesecake, Orange & Mascarpone, Jaffa Cake, Blackcurrant & Liquorice, Lotus Biscoff, chocolate rum truffle, After Eight and Mackie’s twist.
The Royal Highland Show sees over 1000 yearly trade exhibitors to the Royal Highland Centre in Edinburgh, displaying the best of farming, livestock, machinery and technical innovation across Scotland.
