Tag: food and drink

National Spritz Day: Edinburgh’s Talonmore teams up with Wilfred’s to create non-alcoholic cocktail

The two alcohol-free companies collaborate for the first-time to create the ‘WilMore Spritz’, a refreshing alternative spritz cocktail with notes of ginger, grapefruit and rosemary – all the complexity of the perfect spritz, but without the alcohol 

In celebration of National Spritz Day on 1st August, Edinburgh’s Talonmore is teaming-up with Wilfred’s for the first-time to create a limited-edition non-alcoholic spritz cocktail, the ‘WilMore Spritz’.

On Talonmore’s website, the companies are offering a special bundle deal with 20% off both brands for consumers to purchase the bottles and make the delicious spritz cocktail at-home. 

Talonmore’s distinctive taste is fired by the spice of ginger and Assam tea whilst complemented with malty notes and fruit sweetness. Pairing with Wilfred’s complex bittersweet orange & rosemary aperitif, the ‘WilMore Spritz’ offers an exquisitely crafted, impeccably refreshing non-alcoholic spritz.

‘WILMORE SPRITZ’
– Fill a large wine glass with plenty of ice
– Add 50ml – Wilfred’s NA Aperitif, then 50ml – Talonmore NA Spirit
– Add a dash of Premium Light Tonic Water (100ml) and stir briefly
– Garnish with Grapefruit & Rosemary

The popularity of the spritz serve has swept the nation, with CGA data reporting that 78% of consumers would choose a spritz serve at least occasionally. The spritz is a longer drink, meaning it can be consumed over a greater period of time, confirming the narrative of cocktail lovers wanting less, yet more premium drinks.

Talonmore is a Scottish based, family run business established in Edinburgh in 2020. The latest batch of Talonmore includes a brand-new look & feel, with an upgraded label and eye-catching flagship red foil. 

Using a mix of rooted and plant-based ingredients and inspired by Edinburgh’s festival spirit and history of innovation, Talonmore was created to provide an exceptional alcohol-free drink that can be enjoyed without compromising health, control and taste.

Choosing brewing methods of manufacture, rather than distilling, Talonmore have developed a unique beverage that ensures flavour is at the forefront, replicating the experience of drinking a dark spirit. 

Talonmore can be enjoyed neat, on the rocks, with a mixer or in a multitude of non-alcoholic cocktails such as the WilMore Spritz. In 2022, Talonmore was awarded Silver at the International Wine and Spirits Competition scoring an impressive 92 points out of 100. 

Wilfred’s was created by founder Chris Wilfred Hughes after being increasingly frustrated by the uninspired, overly sweet and usually unhealthy non-alcoholic options available, both at home and when out. 

Aiming to reinvent the spritz, he decided flavour, quality and complexity were of the utmost importance. Inspired by travels around the world his journey eventually led him back home to the authentic flavours he associates most with London – freshly picked rosemary from his mother’s garden, and the bitter oranges in his father’s homemade marmalade.

Made in Britain with natural botanicals, 0% alcohol and only 20 calories per serving, Wilfred’s aperitif pairs impeccably with Talonmore and premium tonic water to create the refreshing ‘WilMore Spritz’. 

Lewis Kennedy, Managing Director at Talonmore Drinks Company, said: “Talonmore has admired Wilfred’s for some time now. We always thought the flavours of both brands would work perfectly together. After an exciting chat with Chris and a delicious spritz sampling session, we were absolutely right. 

“We only see the popularity of alcohol-free serves getting more and more popular. Talonmore is all about offering choice and versatility and with National Spritz Day coming up, what a perfect opportunity to partner with another forward-thinking alcohol-free brand to create the ‘WilMore Spritz’. We hope this will become a household serve for alcohol-free fans this summer, and many summers to come.

“The ‘WilMore Spritz’ offers the perfect serve for all day summer fun. Enjoying the sun in style, with a mix of refreshing notes of ginger, grapefruit and rosemary – a gorgeously refreshing and complex spritz, just without the alcohol.” 

With over 8 million adults in the UK looking to reduce their alcohol intake, Talonmore is designed to shake up the non-alcoholic drinks market through championing the adventurous lifestyle that could normally be sacrificed with traditional alcohol. 

Chopstix: Food for the Seoul!

A brand new menu item is due to land in the nation’s favourite noodle bar, Chopstix, on August 1st. 

The Smoky Seoul Chicken takes its inspiration from the flavourful delights of South Korean cuisine and is packed to the brim with smoky Korean-inspired flavours, along with mouth-watering peppers and tantalising fried onions. 

It will launch as a limited edition dish, across the UK. 

Bursting with flavour, the Smoky Seoul Chicken joins the renowned Chopstix menu which also includes Caramel Drizzle Chicken, Teriyaki Beef, and Salt ‘n’ Pepper Chicken and a range of sides and desserts. 

Plus, the noodle chain has a number of deals and bundles designed to pack a punch, with guests able to choose numerous toppings for a true taste of Pan-Asian cuisine.

Rob Burns, Marketing Director for Chopstix, said: “We’re delighted to introduce this new Korean-inspired dish to the Chopstix menu. 

“We invest heavily in recipe research and development and this dish is something we’ve had in the pipeline for a while, listening to customer research and demand from some of our most loyal supporters. 

“A perfect summer addition to the menu, with a variety of distinctive smoky flavours, we truly believe the Smoky Seoul Chicken is going to be a sure-fire winner, and a mouth-watering inclusion to our already delicious menu.”

The Pan-Asian noodle chain also recently celebrated its 100th store opening, making it one of the most popular high street noodle brands in the country. 

Along with being available in stores across the UK, the noodle bar’s popular dishes are also available to order from Uber Eats, Deliveroo and Just Eat. 

Chopstix is focused on delivering a faster, fresher, tastier alternative to the high street. Wok Master chefs deliver nourishing noodles, wholesome chicken, beautiful beef and perfect prawns with fresh vegetables and superb sauces to make Chopstix the ‘go to guys’ for boxed fresh flavour. 

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

The Botanist: Opening date announced

MORE THAN FIFTY JOBS CREATED

The countdown is on for acclaimed bar-and-restaurant The Botanist to open its doors at St. James Quarter in Edinburgh.

Cocktail lovers will be able to get their hands on the venue’s famous innovative drinks from Monday 7th August, when the venue is set to welcome in guests for the first time. 

The brand is looking for a full team to run operations at its new venue, with 50-60 roles available including both front and back of house staff, from Chefs to Servers to Bartenders, and encourages creativity, individuality and personal flair from its employees. Roles are also advertised for a Duty Manager and Sous Chef to join the growing team.   

Edinburgh’s winers and diners can look forward to The Botanist’s fresh seasonal flavours, reviving botany-inspired cocktails and signature hanging kebabs that they’ll want to keep going back for. 

Live music is another key ingredient in helping to create a relaxed and atmospheric experience-led social space, ideal for family meals, after-work drinks, sophisticated evenings with friends and celebrating special occasions.  

The interior fit-out of the space is currently underway and the brand is renowned for its grand botanical-inspired interiors.  

Guests can expect to enjoy beautiful installations of greenery and exposed brick walls adorned with impressive hand painted artwork whilst they drink and dine. The bar will also feature a dedicated outdoor seating terrace.   

Rachel Guy, Operations Manager at New World Trading Company said, “Our stunning new flagship venue brings the opportunity for exceptional individuals join us. Joining the business at the start of our journey means you’ll be bringing our unique brand to life in Edinburgh with the help of award-winning training.    

“Our in-house Management Academy & Future Managers programme offers transparent career pathways and the chance to progress across our nationwide brand family.”  

To find out more about the opportunities available and apply, visit https://thebotanist.uk.com/edinburgh-roles.   

To stay up to date with The Botanist Edinburgh’s opening and be the first to know about, sign up to its newsletter to be the first to know about exclusive invites and offers for the opening week.  

High food prices NOT driven by lack of supermarkets competition, says CMA

  • Evidence to date indicates high food price inflation has not been driven by weak retail competition, but competitive pressure is important as input prices fall
  • Next phase of CMA probe will examine competition and prices across the supply chain for the product categories identified
  • Rules on unit pricing should be tightened and retailers must comply to help shoppers compare prices easily

The Competition and Markets Authority (CMA) has today published an initial update on its ongoing work to tackle cost of living pressures in groceries with the publication of two reports: an assessment of retail competition in the groceries sector and a review of unit pricing practices across major retailers.

At a time when food and other grocery prices are rising it is crucial that people can be confident that competition is working effectively to keep price rises as low as possible and that people can shop around and compare prices easily and with confidence.

Groceries

Over the past two months, the CMA has assessed how retail competition is working in the UK grocery sector, particularly between supermarkets such as Asda, Morrisons, Sainsbury’s and Tesco as well as discounters, including Aldi and Lidl. Looking at the effectiveness of retail competition across the market, this stage of the CMA’s review has focused on the extent to which rivalry between retailers ensures they keep their prices as low as possible and whether consumers can shop around to get the best deals.

Although food price inflation is at historically high levels, evidence collected to date by the CMA indicates that competition issues have not been driving this.

In particular:

  • Operating profits in the retail grocery sector fell by 41.5% in 2022/23, compared with the previous year while average operating margins fell from 3.2% to 1.8%. This is due to retailers’ costs increasing faster than their revenues, indicating that rising costs have not been passed on in full to consumers.
  • Consumers are shopping around to get the best deals, and the lowest-price retailers – Aldi and Lidl – have gained share from their competitors. This suggests retailers are restricted in their ability to raise prices without losing business.

However not everyone is able to benefit fully from strong competition, particularly those who cannot travel to large stores or shop online, and therefore may rely on higher-priced convenience stores.

Now that some input costs are starting to fall, there are some signs that grocery retailers are planning to start rebuilding their profit margins. The CMA will monitor this carefully in the months ahead, to ensure that people benefit from competitive prices as input costs fall.

The CMA’s review so far has focused on overall indicators of effective retail competition. It has not yet examined competition for individual product categories or across the wider grocery supply chain. This will be an important focus for the next phase of its work. Today’s update identifies 10 indicative product categories (including milk, bread, and baby formula) that merit further analysis to gain a deeper understanding of competition and price dynamics. Our choices are not an indication of any provisional concerns that competition for these products is ineffective.

As part of its ongoing work, the CMA could make recommendations to address any competition issues it finds or take a closer look at any areas which justify further scrutiny.

Unit Pricing

At a time when shoppers are looking for the most competitive deals, unit pricing provides critical information to ensure people can compare prices effectively.

The review looked at 11 supermarkets and 7 variety retailers (stores that sell homeware and household goods with a more limited range of groceries) that operate in the UK .

The CMA has found compliance concerns with the Price Marking Order (PMO) amongst all those it reviewed, however for some retailers these were relatively minor. The CMA has identified that compliance is worse amongst some variety retailers.

Some of the problems stem from the unit pricing rules themselves, which allow unhelpful inconsistencies in retailers’ practices and leave too much scope for interpretation. As a result, shoppers may be finding it hard to spot and compare the best deals.

The CMA’s concerns relate to:

  • Consistency – different measurements are being used for similar types of products, making it hard for consumers to compare deals on a like-for-like basis. For example, tea bags being priced per 100 grams for some products and others being unit priced per each tea bag.
  • Transparency – missing or incorrectly calculated unit pricing information both in store and online. For example, 250ml handwash costing £1.19 but unit priced at £476.00 per 100ml and unit pricing information unavailable online until items were selected.
  • Legibility – unit pricing information being difficult to read, for example text on labels being too small or shelf edge labels being obscured by promotional information or by shop fittings.
  • Promotions – some retailers not displaying unit prices for any products on promotion.

In its report, the CMA has set out recommendations on the unit pricing rules and is calling on the government to reform this legislation, to help shoppers spot the best deals. The CMA has also written to those that are not fully complying with the PMO and expects them to make changes to address its concerns or risk enforcement action.

More broadly the CMA is calling on all retailers to give consumers the unit pricing information they need to make meaningful comparisons, particularly for products on promotion, even before any reforms to the PMO are introduced.

The CMA will publish the findings of its consumer research into the use of unit pricing in Autumn 2023.

Sarah Cardell, CEO of the CMA said: With so many people struggling to feed their families, it’s vital that we do everything we can to make sure people find the best prices easily.

“We’ve found that not all retailers are displaying prices as clearly as they should , which could be hampering people’s ability to compare product prices. We’re writing to these retailers and warning them to make the necessary changes or risk facing enforcement action . The law itself needs to be tightened here, so we are also calling on the government to bring in reforms.

“We’ve also looked at how competition is working across the grocery retail market more widely. The overall evidence suggests a better picture than in the fuel market, with stronger price competition between all of the supermarkets and discounters. In the next phase of our work, we will examine competition and prices across the supply chain for the product categories we’ve identified.

“We’ll also continue to monitor the situation to ensure that competition remains effective as input costs start to fall.

More information and full reports can be found on our 

Unit Pricing and Groceries pages.

MasterChef encourages families to Raise Some Dough this summer

Gary Maclean provides the perfect recipe for families to start baking in support of Mary’s Meals

MasterChef Gary Maclean is encouraging families to get baking over the summer holidays and raise vital funds for Mary’s Meals.

Scotland’s national chef, who won MasterChef: The Professionals in 2016, is supporting the charity’s Raise Some Dough campaign which asks people to host a fundraising bake sale to help feed hungry children.

Mary’s Meals serves nutritious school meals to more than 2.4 million children in 18 of the world’s poorest countries – including Ethiopia, Syria and South Sudan. The promise of a daily meal attracts children into the classroom, where they can gain an education and hope for the future.

For first-time bakers and kids keen to get involved in the kitchen this summer, Gary suggests biscuit making as the best way to get started.

He says: “It’s great to do this with kids because it should only take 15 to 20 minutes for a biscuit to bake, and it doesn’t really matter what shape they come out.

“I’ve got great memories of making biscuits with my mum.

“We can now introduce that side of it to our kids and it’s an entry point for them to start enjoying cooking and baking.”

Gary, who is executive chef at the City of Glasgow College, has been a long-time supporter of Mary’s Meals. He says: “Initially what brought Mary’s Meals to my attention was that connection between education and food.

“Obviously, we need both. But to bring that together, it really helps families getting children fed, but also getting them educated, because education can be their route out of poverty.”

And when asked which biscuits he’ll be enjoying with his family over the school summer holidays, the celebrity chef admitted: “I probably make more biscuits than I eat them! I like things with coconut, I do like dark chocolate.

“Over the summer holidays, I’d encourage parents and kids to get involved in Raise Some Dough. Any money raised goes a long way with Mary’s Meals, so every penny counts!”.

People across the UK can download a free Raise Some Dough fundraising pack from the charity’s website, which includes a book packed full of tasty biscuit recipes from some of the UK’s favourite celebrities – including Stephen Fry, Dame Joanna Lumley, Ellie Taylor, Rosemary Shrager and Judy Murray.

The charity will also send bakers a free mug-shaped cookie cutter, based on the mugs from which many children eat their daily serving of Mary’s Meals.

It costs just £19.15 to feed a child with Mary’s Meals for a whole school year, which means every penny raised through baking will help to transform young lives around the world.

To order your free Raise Some Dough fundraising pack, please visit:

marysmeals.org.uk/raise.

Gary Maclean’s Perkins Biscuits recipe

Perkins biscuits are not to be confused with the Yorkshire biscuit called Parkins. They are similar, but not the same. Perkins are worth a go if you like your biscuits with an oaty texture. This is my type of biscuit, another very easy one to make and I think they look amazing. You could also add your own twist by topping them with some dark chocolate.

Ingredients:

  • 120g / 4 ¼ oz Plain Flour/All-purpose
  • 120g / 4 ¼ oz Rolled Oats
  • 60 g / 2 ½ oz Unsalted Butter, diced and cold
  • 85 g / 3oz Caster Sugar
  • 1tsp Bicarbonate of Soda/Baking powder
  • ½ tsp Ground Ginger
  • ½ tsp Ground Cinnamon
  • ¼ Mixed Spice
  • 100g / 3 ½ oz Golden Syrup
  • 100g / 3 ½ oz Blanched Almonds.

Method:

  1. Pre-heat oven to 180°C/350˚F.
  2. Take the flour, bicarbonate of soda/baking powder, ginger, cinnamon and spices and sift them into a large bowl.
  3. Add the butter and rub until the mixture resembles breadcrumbs.
  4. Add the oats, sugar, and mix.
  5. Take a small pan and warm the golden syrup until it is of a pouring consistency, try not to heat it too much.
  6. Pour the golden syrup into the bowl and mix to form a stiff dough.
  7. Line two baking trays with parchment paper.
  8. Split the mixture in half and roll into a long sausage shape.
  9. Cut the sausage shape into 12 equal parts, do the same with the other half of the dough, you should end up with 24 pieces.
  10. Roll each piece up into a ball, split the balls between the two trays leaving a gap between the balls.
  11. Gently press the tops of your biscuits with your thumb and top each with a blanched almond.
  12. Bake in your oven for 10 minutes, until the biscuits have spread and are golden.
  13. Leave to cool on the tray until cool enough to touch before transferring to a wire rack to cool completely.

Glenfiddich & hospitality industry partners raise money for ‘Protect Our Winters’ charity

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. 

BBQ Season: Expert reveals THIS bad cooking habit can increase the risk of food poisoning  

  • 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 strawberry producer unveils ‘World’s Largest Strawberry Crown’

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.

Three New Tour Areas revealed at The Scotch Whisky Experience

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