food and drink – Page 32 – The NEN

TV Chef Theo Michaels launches a special Veganuary recipe

SmarterNaturally – New Super Soup uses super strength broccoli in a bid to lower blood sugar and the risk of type 2 diabetes

Video available: https://smarternaturally.com/recipes/sunblushed-tomato-walnut-pesto-rigatoni/

TV Chef Theo Michaels has launched a delicious Veganuary recipe for people who are looking to lower their blood sugar – a key risk factor for type-2 diabetes.

The TV star has teamed up with SmarterNaturally, an exciting UK company that has created a unique super-strain of broccoli with patented health-boosting properties.

Earlier this year Theo and SmarterNaturally launched a very popular series of cooking videos creating delicious food for people tackling type 2 diabetes.

Theo, who is an award-winning author and former MasterChef contestant, created the free online videos which show how to prepare a range of delicious, easy-to-make and diabetic friendly meals using the super soup.

And to celebrate Veganuary Theo has created a vegan pasta dish which is healthy and has a SmaterNaturally twist!

The new dish is called Sun Blushed Tomato and Walnut Pesto Rigatoni incorporating health boosting SmarterNaturally soup mixed with a dose of very smart science.

Packed with flavour and goodness, this is a great vegan recipe to have in your repertoire, using vegan parmesan alternative which doesn’t compromise on flavour while also being packed with goodness. Theo’s recipe makes enough for two servings and it keeps in the fridge for a week or the freezer for a month.

The dish uses courgettes, sunblushed tomatoes, walnuts, garlic, fresh coriander, vegan Parmesan cheese, olive oil, salt and the SmarterNaturally broccoli soup.

Theo Michaels said: “After being introduced to Smarter Naturally soup and reading the research behind the health benefits, I was sold on how beneficial their soup is for maintaining a healthy metabolism and supporting your body.

“I set about creating recipes that are full of flavour that complement the broccoli soup as well as being type 2 diabetes friendly. I’m now excited to launch a special Veganuary dish which is delicious and healthy and I’m pleased to be working with such a talented team at SmarterNaturally who are dedicated to increasing the quality of life of so many people!”

SmarterNaturally’s super-strength broccoli (called ‘GRextra’) has created a ‘SuperSoup’ designed to support people suffering from diabetes (as well as high cholesterol and other health conditions).

The collaboration with Theo was designed to use both science and nutrition to help people with diabetes eat better and gain control of their blood sugar levels.

The recipes are free to watch on SmarterNaturally’s website (www.SmarterNaturally.com/recipes) and show how the special broccoli soup can be used to create different flavoursome dishes – all of which contain a week’s worth of glucoraphanin (the health-boosting molecule which makes SmarterNaturally Soup so special).

Most people eat SmarterNaturally’s SuperSoup once a week by simply adding boiling water. But for those who prefer the culinary over convenience, Theo Michaels has given the soup a makeover to show just how easy it is to use as an ingredient in more exciting dishes instead.

Recipes in the series include Smoked Haddock with Cheddar Broccoli Sauce, Thai Green Curry and an Indonesian Laksa – all of which have been certified by nutritionists as diabetic friendly and can be made either vegetarian or vegan with just a few tweaks. In the coming weeks and months, Theo is planning to add more delicious meals to the list – all inspired by and incorporating the SuperSoup.

SmarterNaturally brand is owned by The Smarter Food Company, a spin-out from one of the UK’s leading food and health research organisations, the Quadram Institute.

Laura Knight, CEO, SmarterNaturally said “Our SuperSoup is a science-backed functional food designed to support people with high blood sugar, and it’s really convenient.

“Our long-term customers started to use the soup as an ingredient in all kinds of ways to keep things interesting. That’s way we’re excited about our partnership with Theo; he’s using his creativity and skills in the kitchen to turn our SuperSoup into culinary delights that people can easily make and enjoy at home, safe in the knowledge that the recipe protects the bioactivity of the soup and analysed by a dietician as being suitable diabetics.

“It’s an important step forward for us in our goal of supporting prediabetics and diabetics on their journey towards a healthier future.”

For more information www.smarternaturally.com

THE VEGANUARY RECIPE:

Sun Blushed Tomato and Walnut Pesto Rigatoni

Serves 1

(with pesto for 2 dinners)

Delicious and easy diabetic friendly recipe with homemade sunblushed tomato and walnut pesto woven through a Smarter Naturally soup for a hearty and healthy vegan meal.

Ingredients

1 x40g sachet Smarter Naturally Soup

35g wholemeal rigatoni pasta

100g courgette, halved lengthways and sliced

Pesto:

90g sunblushed tomatoes in olive oil

30g walnuts

2 cloves garlic, medium size

Few sprigs fresh coriander + extra for garnish

20g vegan parmesan cheese + extra for garnish

Drizzle olive oil for garnish (optional)

½ tsp sea salt

Method:

Place pasta in boiling water and cook to packet instructions; about 8 minutes for al dente. Two minutes before the pasta finishes cooking; drop in the courgette to blanche.

While the pasta is cooking, add the sun blushed tomatoes (including any oil), walnuts, coriander (including the stalks), garlic, vegan parmesan to a food processor and pulse, adding a little water if it’s too thick, until you have a smooth thick paste. Decant into a sterialised jar and keep in the fridge for up to a week.

Add one sachet of SmarterNaturally soup to a bowl and pour in about 250ml of the pasta cooking water and mix together. Then add two heaped tablespoons (about 40ml) of the homemade pesto to the soup.

Once the pasta is cooked, drain, return the pasta and courgette back to the saucepan and pour in the prepared soup mixture and fold together, do not reheat. Serve in a bowl, garnishing with a pinch of additional vegan parmesan, drizzle of olive oil and some chopped coriander.

Theo’s top tips:

A pinch of chilli flakes go well as garnish just before serving.

Go gluten free by changing the pasta to GF.

Traditional parmesan is not vegetarian so be warned!

Veganuary with Chopstix

ONE of the UK’s most popular Chinese takeaways has offered up a sweet new selection to celebrate Veganuary.

Chopstix Noodle Bar is bringing the ‘All Leaf, No Beef’ Teriyaki to its stores across the nation, hitting menus from Tuesday 9th January.

Mixing plant based ‘beef’ strips with peppers, onions and Chopstix’ secret recipe sweet Teriyaki sauce, the special topping gives Pan-Asian fanatics a way to stick to their vegan goals while still chowing down on authentic Chinese food.

Chopstix’s latest vegan offering follows a number of menu items that have been added over the years since the brand’s first vegan dish, the Green Thai Tofu Curry that was launched in 2019.

Rob Burns, Marketing Director for Chopstix said: “We wanted to bring something totally fresh for those that are trying out the vegan lifestyle this January, giving Pan-Asian food lovers a tasty & healthy option that is totally meat free.

“Whether you’re just starting on your vegan journey or you’ve been plant-based for years, the ‘All Leaf No Beef’ Teriyaki will definitely hit the spot.”

As with the rest of Chopstix vegan range, the dish’s plant-based protein, which is sourced from Europe by Miami Foods, is GMO, antibiotics, palm oil and cholesterol free, as well as being a high source of protein and fibre & low in saturated fats.

And hungry customers will be able to grab a plate from one of over 100 stores when the nationwide roll-out of the dish starts next week.

Loui Blake, CEO of Miami Foods, said: “We’re incredibly happy to partner with Chopstix this Veganuary. Their commitment to developing innovative & sustainable plant-based dishes means diners now have even more meat-free options.”

The noodle bar, first launched 20 years ago in the famous Camden Market before migrating to Oxford Street London, now has stores across almost every major town and city in the country.

Along with being available in stores across the UK, The noodle bar’s popular dishes are also available to order from most of the country’s top delivery platforms including UberEats, Deliveroo and Just Eat.

For more information please visit: www.chopstixnoodles.co.uk

Aldi donates over 25,000 meals to Edinburgh and Lothians charities over Christmas and New Year

Aldi donates surplus food from all its stores to local charities and foodbanks when stores close early on Christmas Eve. Aldi’s staff L-R Emily Sutton, Carla Louise Gospel and Tamara Mawson-Phipps 24/12/2022

Aldi donated 25,691 meals to those in need in Edinburgh and The Lothians over the festive period.

The supermarket paired up its stores with local charities, community groups and food banks in the area to collect unsold fresh and chilled food when stores closed their doors early on Christmas Eve and New Year’s Eve.

Charities that benefitted from the donations in Edinburgh and The Lothians include The Pennypit Trust, Tummies Not Trash and Winchburgh Food Store.

The food donations are part of Aldi’s successful partnership with Neighbourly, a community giving platform that links businesses to charitable organisations.

Aldi’s UK stores donate surplus food to good causes each and every day, with over 40 million meals donated to good causes since its partnership with Neighbourly began back in 2019.

Britain’s fourth-largest supermarket also worked in partnership with Company Shop Group this Christmas to provide around 2,000 meals at its Community Kitchens across the UK in the run up to Christmas.

Liz Fox, National Sustainability Director at Aldi UK, said: “We are so proud to work with such amazing charity partners throughout the UK and the impact they have cannot be underestimated, especially during the winter months when their services are needed more than ever.

“We are pleased that through our partnership with both Neighbourly and Company Shop we have been able to give back to the communities we serve by providing more donations than ever this Christmas.”

Steve Butterworth, Chief Executive Officer at Neighbourly, added: “We’re pleased to have supported Aldi once again during what is often one of the busiest periods for our charities.

“Large donations like Aldi’s allow us to provide vital support to communities across the country who would otherwise miss out.”

Revealed: The world’s 10 favourite comfort foods

New data from HelloFresh Ireland has unveiled the world’s top 10 comfort foods
Chocolate chip cookies, lasagne and mac and cheese take the top spots
Culinary expert reveals what makes foods comforting and recommends recipes to try this winter

As the weather gets chillier and evenings darker, many of us are making ourselves cosy and cooking up our favourite comfort foods. It’s no surprise then, that the demand for comfort food rises each winter, with a 19% increase in Google searches last month in Ireland and a 8% increase in TikTok searches.

But which comforting recipes are people turning to?

New data from HelloFresh Ireland has uncovered the world’s top 10 favourite comfort foods. Using a comprehensive analysis of Reddit and Google data, the foods that have been found to bring the most solace are:

World’s Favourite Comfort Foods

Chocolate Chip Cookies
Lasagne
Mac and Cheese
Mashed Potatoes
Brownie
Guacamole
Pizza
Cornbread
Chicken Noodle Soup
Chocolate Cake

Head of Culinary at HelloFresh Ireland, Hannah Duxbury, who specialises in designing recipes with mass appeal, discusses why she believes these foods are favoured: “Comfort foods often have a nostalgic or emotional connection to our past. They provide a sense of familiarity and security, triggering positive feelings.

“The top 10 foods identified in this study are rich in flavours, textures, and often associated with happy memories, making them irresistible choices for people seeking comfort in a plate. At HelloFresh Ireland, we find that many hearty Irish recipes are among our most popular for similar reasons.”

Carbohydrates stimulate the production of serotonin, which is associated with mood regulation and a sense of well-being. The consumption of hearty carbs can lead to a temporary increase in serotonin levels, contributing to feelings of comfort and happiness. What’s more, the satisfying and filling nature of carb dishes also provides a physical feeling of fullness and contentment, further enhancing their appeal as comfort foods.

Hannah has also provided recipes that she recommends turning to for comfort:

Chicken and Sweetcorn Soup

“The warm broth of this soup is hydrating, while the chicken and vegetables provide a blend of flavours that can be both familiar and nourishing.”

Sausages with Spinach Colcannon

“Mashed potatoes are the world’s fourth favourite comfort food and rightly so. They’re a good source of carbohydrates, which we know can boost serotonin levels. Add spinach for extra nutrients and turn into colcannon for the ultimate Irish nostalgia meal.”

Mexican Style Cheesy Beef Hash with Freshly Made Guacamole

“Guacamole is another great comfort food because not only is it rich and creamy, but avocado’s superfood properties mean it’s packed with mood-boosting nutrients. Serve with cheesy crispy potatoes in a Mexican hash for even more comfort.”

More comfort food recipes can be found at HelloFresh Ireland’s recipe hub.

Pasta and Pizza: The Hangover Heroes, says doctor

Medical advisor, Dr Rashid Bani of Orange County CBD has just dropped a bombshell on traditional hangover cures. Forget the bland toast and black coffee; the real heroes for battling post-party blues are none other than the beloved duo: pasta and pizza!

The Hangover Conundrum:

Hangovers are more than just dehydration. They’re a complex cocktail of electrolyte imbalance, blood sugar fluctuations, and sleep disturbances, all thanks to our friend, alcohol. The symptoms? Headaches, nausea, and a feeling akin to being trampled by a herd of elephants.

Enter the Carb Crusaders: Pasta and Pizza

Now, here’s the twist in the tale. While you’ve probably been advised to stick to light, easy-to-digest foods, hearty carbohydrates found in pasta and pizza can be surprisingly effective in combating hangover symptoms. Let’s break it down:

Carb Power

Pasta: It’s not just comfort food; it’s a science-backed energy restorer. Pasta slowly replenishes your blood sugar levels, helping to banish that hangover lethargy.

Pizza: More than just a midnight snack, the crust delivers a much-needed blood sugar boost. Opt for healthier toppings to add nutritional value.

Secret Hydration

That tomato sauce isn’t just delicious – it’s also helping rehydrate your body, a key to hangover recovery.

Electrolyte Magic:

Cheese and tomatoes are more than toppings; they’re a powerhouse of sodium and potassium, vital for restoring electrolyte balance.

Mood Lifter:

Comfort foods have a psychological effect. A slice of pizza or a bowl of pasta might be the hug your serotonin levels need.

The Full Recovery Package: It’s Not Just About Food

While pasta and pizza can be surprisingly effective, they’re part of a broader hangover recovery strategy:

Hydration Station: Water is your best friend. Rehydrate to help your body bounce back.

Snooze to Soothe: Give your body the rest it needs to heal.

Move a Little: Light exercise can elevate your mood and energy.

Avoid More Alcohol: It only postpones the hangover.

Dr. Rashid Bani of Orange County CBD says: “In a surprising twist to hangover recovery, pasta and pizza emerge as unlikely yet effective heroes.

“So next time you find yourself battling the aftermath of a night out, remember this doctor’s advice: a slice of pizza and a bowl of pasta might just be your best allies.”

Keep festive traditions alive: Four in five Scots plan to enjoy steak pie as part of Hogmanay celebrations

Scots united in their love of a Hogmanay steak pie

Seven in ten (69%) Edinburgh locals say steak pie is an important part of their Hogmanay and New Year’s Day traditions, with 80% planning to tuck into the dish this year.

A Make It Scotch survey of 1,000 Scots has ignited a debate about when steak pie should be enjoyed and what to drink with it.

Scots are divided about when to eat steak pie

While traditionally eaten on New Year’s Day, the Make It Scotch survey has found a third (34%) prefer to eat it on Hogmanay to kick start the celebrations with friends and family (21%), as a meal before a big night out (7%) or enjoy it on their own (6%) before the bells. The research found that two-thirds (66%) of Scots plan on keeping tradition and will enjoy their steak pie on the first day of the year.

IRN-BRU is the nation’s favourite steak pie accompaniment

While Scots are united in their love of the traditional steak pie, some are washing it down with a more modern accompaniment. Beloved Scottish beverage IRN-BRU came out on top as the drink of choice to enjoy with a steak pie for nearly a quarter (22%) of Scots – rising to a whopping 41% of those in Stirling.

IRN-BRU overtakes Scotland’s national drink – a dram of Scotch whisky

Scots planning on eating steak pie to welcome in 2024 are as likely to wash it down with a dram of Scotch whisky (9.5%) as they are a glass of fizz from the continent – with 1 in 10 Scots saying they prefer to enjoy the dish with a glass of champagne or prosecco (9.2%).

Gordon Newlands, Scotch Butchers Club Manager, said: “With many of us reimagining how we celebrate the festive season, it’s heartening to see that some classic Scottish traditions haven’t been broken.

“For the majority of Scots, our research has shown steak pie is an important part of Hogmanay and New Year’s Day celebrations. Enjoying some Scotch Beef steak pie can remind us of fond memories of feasting with friends and family and remains a great way to welcome in the new year, whether on our own or with those we love.

“Whether you’re buying a pie from your local butchers or you fancy trying to make it yourself from scratch, looking out for the Scotch logos and opting for Scotch Beef will ensure you’re plating up the best quality pie to welcome in 2024.”

Regional splits across Scotland

While most Scots are united in their fondness for traditional steak pie, this new research has also revealed some interesting regional variations across the country.

When asked if steak pie was an important part of their Hogmanay or New Year’s Day traditions, 84% of Glaswegians agreed versus just 59% of people living in Inverness.

While 71% of people living in Perth prefer to eat their steak pie as part of a New Year’s Day feast with friends or family, just 37% of Aberdonians say this is their preferred way to enjoy the dish with as many as 1 in 4 (25%) preferring to enjoy it on their own either before or after the bells.

Glaswegians are more likely than those living in other cities to say they prefer to eat their steak pie before drinking on Hogmanay (10%). In comparison, Aberdonians are more likely to eat it as a New Year’s Day hangover cure (8%) than those living in other Scottish cities.

When pairing a drink with their steak pie, the beverage of choice in Glasgow is beer (26%), whereas those in Perth were more likely than any other Scottish city to prefer to pair their steak pie with a glass of champagne or prosecco (21%) and Scotch whisky is most popular in Inverness (12%).

Make It Scotch

For those seeking high-quality, local produce to make steak pie this festive period, Scotch Beef will have the ideal cut to suit. The Scotch Beef logo indicates that products are locally sourced from selected Scottish farms that adopt best practices, including animal welfare and production methods, as well as supporting Scotland’s rural communities.

For budget-friendly recipes to inspire your festive feasting, visit www.makeitscotch.com and @makeitscotch on Instagram.

Aldi to strengthen its Scottish portfolio with £56m investment over the next two years

New stores set to open in Broughty Ferry, Straiton and Castle Douglas in 2024, with Aldi’s investment leading to 500 new jobs

Aldi has confirmed it will continue its expansion in Scotland, with plans to invest more than £56m over the next two years, opening three new stores in Broughty Ferry, Straiton and Castle Douglas next year.

The move supports the discount retailer’s growth ambitions and will allow it to meet consumer demands for outstanding quality and the lowest value in Scotland.

In 2023, Aldi became Scotland’s third-biggest supermarket by volume, moving it ahead of Morrisons and Sainsbury’s for the first time. According to recently published Kantar data, Aldi’s share of the grocery market had increased from 9.7% in November 2022 to 10.6% in November 2023[1].

Aldi has soared in popularity in recent years and welcomed more customers than ever before through its doors, with an additional 5 million customers this year.

In addition to the new stores in 2024, the supermarket has also committed to extend five of its existing stores, including Erskine, Port Glasgow and Alexandria over the next two years.

Having been crowned Employer of the Year at the Scotland Food and Drinks Excellence Awards 2023, the investment will see Aldi increase its employees in Scotland by over 10% in 2024.

Aldi also recently committed to a New Year pay rise, making it the first supermarket in the UK to offer rates in line with the Real Living Wage. It will also guarantee store and warehouse colleagues pay of at least £12 an hour.

Richard Holloway, Regional Managing Director for Aldi Scotland, said: “2023 was another excellent year for Aldi Scotland, and I am extremely proud that our presence within the Scottish market has continued to be recognised and celebrated.

“We remain committed to the strong relationships we have built with our Scottish suppliers, allowing our customers the opportunity to purchase locally sourced, high-quality Scottish products at affordable prices.

“As we look to the new year, we remain committed to reaching more customers than ever before, with the opening of more stores and increased investment in Scotland. Next year will be extra special for us as we mark 30 years since we opened our first store in Scotland on Glencairn Street in Kilmarnock.

“Whether it’s enhancing our product offerings, maintaining the lowest prices, supporting our dedicated teams, or contributing to the communities we serve – every investment is a testament to our unwavering commitment to Scotland.”

Aldi was commended for its selection of quality, locally sourced Scottish produce in 2023. Its Toradh Scottish Seville Orange Gin was awarded Gold by The Spirits Business’ Gin Masters blind tasting, while its Specially Selected All Butter Shortbread Rounds won Gold in the Christmas Category at the Quality Food Awards.

Known for its longstanding commitment to supporting community initiatives, Aldi’s Scottish Sports Fund, which has donated nearly £400,000 to amateur sports clubs to date, will continue in 2024. The retailer’s popular Supermarket Sweep initiative will also return for its ninth year. More than £10,000 was donated to Scottish foodbanks through the initiative in 2023.

In November, Aldi announced a new partnership with Age Scotland, encouraging shoppers to submit festive greetings to help combat loneliness amongst the elderly this winter.

‘Pints’ of wine stocked on Britain’s shelves for the first time ever

‘Pint’ size wine stocked on Britain’s shelves for the first time ever thanks to new freedoms from leaving the European Union
Still and sparkling wine to be sold in 200ml, 500ml and 568ml ‘pint’ sizes in 2024
900 British vineyards set to benefit across the country from new freedoms

UK tipplers will soon be able to purchase ‘pint’ sized bottles of still and sparkling wine, as a new 568ml size is introduced to Britain’s supermarket shelves, pubs, clubs and restaurants, the Department for Business and Trade has announced today (27th December).

The move to introduce the 568ml size would sit alongside the 200ml and 500ml measures already available, offering more flexibility and choice for customers.

The UK’s wine sector is set for the boost as part of the Government’s smarter regulation programme to ensure regulations are up to date and agile,. The move comes following engagement with the industry, with businesses now being able to sell prepacked still and sparkling wine in 500ml and 200ml sizes as well as a new 568ml ‘pint’ quantity.

900 vineyards are set to benefit from the new freedoms, boosting production and supporting British businesses, which currently produce around 12.2 million bottles of still or sparkling wine a year*.

These optional reforms from Government are thanks to our new Brexit freedoms via the Retained EU Law (Revocation and Reform) Act 2023 and are wholeheartedly backed by industry wanting to reduce burdensome regulations.

The changes will help to boost innovation, increase business freedoms and improve choice for consumers.

Minister for Enterprise, Markets and Small Business Kevin Hollinrake said: “Innovation, freedom and choice – that’s what today’s announcement gives to producers and consumers alike.

“Our exit from the EU was all about moments just like this, where we can seize new opportunities and provide a real boost to our great British wineries and further growing the economy.”

Nicola Bates, CEO of WineGB said: “We welcome the chance to be able to harmonise still and sparkling bottle sizes and we are happy to raise a glass to the greater choice that allows UK producers for domestic sales.

“The Windsor Framework also means that newly packaged wine will be able to be sold by bars, restaurants and retailers in Northern Ireland – with products able to move in what is known as the retail “Green Lane”, under the Northern Ireland Retail Movement Scheme.”

In addition to announcing the deregulatory measure on wine, the Government has published a response to the consultation Choice on units of measurement: markings and sales. Following the extensive consultation, the Government has decided not to introduce any new legislation in this area. But new guidance has been issued to promote awareness and use of imperial measurements.

The Government will continue to keep this legislative framework under consideration, as part of a wider review of metrology EU derived legislation.

400 Hospitality businesses & workers sign plea to Humzah Yousaf to save Scottish hospitality

Over 400 hospitality businesses and workers have signed an open letter to the First Minister Humza Yousaf urging the First Minister to save Scottish hospitality.
The letter to the First Minister warns that Scottish hospitality faces a crisis and without new support at the Scottish Budget, many Scottish hospitality businesses will struggle to survive.
The letter comes a week before the Scottish Budget, with the Scottish Government under pressure from the hospitality sector to match support provided by the UK Government for hospitality businesses in England.

More than 400 hospitality businesses and workers have signed an open letter to the First Minister Humza Yousaf, urging him to save Scottish hospitality. Those signing the letter include some of Scotland’s best-loved and most recognisable bars, pubs, restaurants and hotels.

The letter comes a week before the Scottish Budget, with the Scottish Government under pressure from the hospitality industry to match support provided by the UK Government for hospitality businesses in England. At the Autumn Statement, the UK Government announced 75% business rates relief for hospitality businesses in England for the next year.

The Scottish Hospitality Group’s Save Scottish Hospitality campaign has warned that without new support, many Scottish hospitality businesses will struggle to survive.

The open letter to the First Minister has attracted support from the owners and employees of pubs, bars, restaurants and hotels across Scotland. The letter warns: “without support from the Scottish Government at the Scottish Budget, we will see our much-loved local hospitality venues disappear forever.” It makes an urgent plea to the First Minister to intervene and deliver fresh support for the hospitality sector at next week’s Scottish Budget.

The Save Scottish Hospitality campaign calls on the Scottish Government to use the Scottish Budget to provide emergency support for the hospitality industry to survive, and a new long-term deal to support the sector to thrive.

The campaign calls for:

an emergency 75% business rates relief to match the support that hospitality businesses in England & Wales have received over the last year;
creation of a new hospitality category for business rates, which would recognise the unique challenges faced by hospitality and ensure that rates don’t cripple hospitality businesses;
a new partnership between the hospitality industry and government to develop a plan to grow Scotland’s much-loved hospitality industry and address the challenges it faces.

Stephen Montgomery, Director of the Scottish Hospitality Group, said: “This letter is an urgent plea from hospitality owners and workers from the length and breadth of Scotland.

“The First Minister must listen to those on the frontline of our hospitality sector and deliver support to save our hospitality sector before many of the venues we love disappear forever.

“We need to back our hospitality industry to survive and thrive, and a fairer deal on business rates would be one step the Government can take in the Budget to give our hospitality industry a fighting chance. If it can be done for hospitality businesses in England, then it can be done for Scottish hospitality too”.

“The Scottish Government claims it wants a new relationship with the business community. It’s time to put their money where their mouth is.”

The Scottish Hospitality Group represents many of Scotland’s best-loved, family and independently-owned hospitality businesses – from bars, pubs, and cafes to restaurants and hotels.

The Group was recently relaunched with an expanded membership, in every area of Scotland and collectively employing more than 6,000 people.

Save-Scottish-Hospitality-An-Open-Letter-to-the-First-Minister Download

Le Petit Beefbar introduces their ‘Naughty or Nice’ cocktails

Le Petit Beefbar adds ‘Naughty or Nice’ Christmas cocktails to their drinks menu

Throughout December, the restaurant will dish up some festive favourites alongside exclusive meats on their renowned menu

Le Petit Beefbar is making a list that diners will want to check twice, with a new menu of festive cocktails, both naughty and nice. Edinburgh’s glamorous new steak destination is inviting guests for a sip of mischief and dash of Christmas cheer with these new cocktails, perfect for those both on Santa’s naughty and nice list.

Crafted by the restaurant’s expert mixologists, get ready to jingle your taste buds with Le Petit Beefar’s “Naughty or Nice” festive concoctions. For those who proudly sit on the naughty list, Le Petit Beefbar presents ‘The Spicy Santa’, a margarita with a mischievous twist featuring Tequila, Amara Montenegro, lime, agave syrup, and a pinch of chilli for an extra cheeky kick.

Also meet ‘The Grinch’ – a green sensation with Midori taking the lead as the main ingredient, joined by white rum, lime, and lemonade for a truly sweet and sour experience.

For those on Santa’s 2023 nice list, Le Petit Beefbar delivers a trove of cocktails that are set to send you rocking around the Christmas tree. Behold the ‘Polar Espresso Martini’, a spin on the beloved Espresso Martini, with notes of mandarin liqueur, crème de cacao, Kahlúa, orange juice, chocolate bitters, and a shot of espresso for that memorable kick.

And that’s not all, the enchanting creation, ‘White Christmas’, that features vodka, Kahlúa, raspberry cream, and a dash of homemade white chocolate liqueur – a real treat for Santa’s favourites.

For diners looking for lunch or dinner while doing their Christmas shopping, the restaurant has added some special festive dishes to their menu for the month of December. Don’t limit yourself to just one Christmas dinner this month, indulge in the free-range turkey, complemented by Kobe karasumi mash, sprouts, butternut squash, and drizzled with Beefbar’s delicious sauce. For a delightful dessert, savor the creamy vanilla cheesecake with a hazelnut crust and fresh pear—a perfect way to finish any meal.

For Hogmanay, it’s out with the old and in with the delicious as Le Petit Beefbar delivers a curated menu for those looking to ring in the new year with style. As the clock approaches midnight, guests can indulge in a sophisticated dinner, choosing between street food inspired options like Kobe Beef Jamon, Baby Quesadillas, or Signature Bao Buns.

Alternatively, guests can opt for the iconic Beefbar classics, deciding over the Paradise Pepper Fillet or the mouthwatering Miyazaki Wagyu Striploin. These dishes can also be accompanied by Le Petit Beefbar’s irresistible sides, comprising hand-cut fries with parmesan & black truffle to their signature mash. Each guest will also receive a glass of Moët & Chandon Impérial Brut Champagne on arrival, adding a touch of class to the celebrations.

Le Petit Beefbar General Manager, Jean-Francois Greyer said: “We wanted to spread some festive cheer in true Le Petit Beefbar fashion, which is why we have introduced our ‘Naughty or Nice’ cocktails.

“For those looking for a bit of mischief this festive period, we present ‘The Spicy Santa’ and ‘The Grinch’ and for those that are in merit of a treat, we present ‘The Polar Espresso Martini’ and ‘White Christmas’. These cocktails add a cheeky twist this festive season, inviting our guests to add a bit of flavourful fun to their Christmas celebrations.

“We have also curated a Hogmanay themed menu for those looking to bring in the new year at Edinburgh’s most sophisticated steak restaurant, enjoying a selection of delicious dishes paired with a glass of champagne to bring in the bells with style”.