This year’s Royal Highland Show, taking place from June 23 – June 26, will welcome an impressive line-up of chefs and host an exceptional range of food and drink from the very best producers in Scotland and beyond.
That’s the promise from organisers of the Royal Highland Show, which is celebrating its bicentenary with a laden larder of the most exciting food & drink made by passionate producers from the length and breadth of the country.
The newly designed Scotland’s Larder exhibition space will be a feast for the eyes as well as the belly. Thoughtfully designed layouts will allow visitors to explore regional delights and speak to food and drink producers, who are excited to be back at the Show with their new creations.
A bothy will be the new centrepiece of Scotland’s Larder, catered by Mimi’s Bakehouse – a firm favourite from its host city, Edinburgh.
Want to taste the best? Then don’t miss a visit to the Champion’s Corner where you can meet the crème de la crème of Dairy, Honey, Bread and Cheese producers as chosen by this year’s esteemed panel of judges.
Who wouldn’t say yes to the BEST cheese sandwich made from the champion bread, butter and cheese followed by the most awarded ice cream? It’s all on offer at this year’s Royal Highland Show.
Looking to learn from the best? Then head to the Food for Thought Conference & Cookery Theatre where you’ll meet dedicated award-winning chefs, authors and farmers giving their time to share their passion for Scottish produce.
On stage over the four days will be Neil Forbes, Cafe St Honoré (above); Craig Wilson, Eat on the Green; Tom Lewis, Mhor; The Batch Lady; Billy Hamilton, Buccleuch Arms; Praveen Kumar, Tabla; Paul Newman, Errichel – along with a lively bunch from the Highlands & Islands Presidential Initiative including Lady Claire Macdonald of Kinloch, Taste of Shetland, Ghillie Basan, Lynbreck Farm, Bad Girl Bakery & the Budge Sisters.
Tasty hot and cold quality food will also be available from Food-to-Go vendors across the 110-acre showground. From venison burgers to wood fired pizzas, these hand-picked caterers will all be adhering to the Royal Highland Show’s highly respected Food Charter which states, among other commitments, that, where possible, only ingredients that have been locally produced and ethically sourced should be served at the Show. This ensures quality is high and Scottish farmers and growers are supported.
Commenting on this foody heaven, Royal Highland Show’s Chairman, Bill Gray said: “Food has played such a central part of our wellbeing during the last two years that we felt it should be given a leading role at this year’s bicentenary show.
“We have taken the time to revisit the food exhibition space and redesigned it to make it more of an inspiring space to wander around at leisure.
“Our Champion’s Corner gives our best producers a place where they can celebrate their accolades and share their BEST produce with food lovers. And we have once again gathered the most awarded chefs, authors and farmers from across Scotland to share their passion for food.
“Finally, we have reviewed our food vendors to ensure what is served at the show is a fitting reflection of the exceptional quality food and drink that is produced in Scotland. Essentially, great food can make a great day out even better and that is what we strive to serve up at this year’s bicentenary show!”
Toradh Seville Orange Floured Gin hits shelves for just £14.99
Aldi Scotland is adding to its range of own brand premium gin, with the addition of the new Toradh (pronounced Tor-ig) Seville Orange Flavour Gin.
Hitting shelves across all 102 Aldi Scotland stores, it is the latest Scottish gin to be offered by the value supermarket selling for just £14.99 for a 70cl bottle.
The perfect way to be-gin summer, the new addition to the Toradh range is a rich and vibrant gin, bursting with flavour. Boasting notes of light lemongrass and a delicate, floral orange blossom, when topped with ice and a cold splash of Ridge Valley Tonic Water (500ml, £0.99) customers get an incredibly smooth and delightful G&T with a fruity twist.
The Seville Orange Flavoured Gin is the sixth edition in Aldi Scotland’s own brand premium Toradh range, which also includes Plum and Pink Grapefruit Gin; Tropical Gin and the classic Original Gin, meaning Scots shoppers have an incredible selection to choose from.
The range is inspired by Scotland’s natural landscapes and its world-class larder. ‘Toradh’, meaning ‘produce’ in Gaelic, celebrates Scotland’s fertile lands and the abundance of fine ingredients grown here.
Aldi Scotland pride themselves in working with a wide range of Scottish suppliers who are passionate about bringing the best of Scotland’s vibrant food and drink industry to their customers.
Graham Nicolson, Group Buying Director, Aldi Scotland said:“Our Toradh Gin range is already incredibly popular, and the Seville Orange Flavour Gin will make the perfect addition to the collection.
“It is an incredibly refreshing drink, bursting with flavour and vibrant notes, that is sure to delight our customers.
“Scotland has such a rich abundance of fresh ingredients, which is almost unmatched by any other country in the world. Our Toradh range was created in homage to our land and to the fresh produce grown here, and we are fortunate to work with such a high calibre of suppliers to bring it to shelves.”
From hot flushes to bloating, sleep disturbance to night sweats, it’s estimated that 8 in 10 peri-menopausal, menopausal and post-menopausal women experience symptoms that significantly impact their daily lives.
But with increasing shortages of hormone replacement therapies across the UK, with many women having to move away from their usual treatments to ones that are available, attention is shifting to find ways to manage difficult symptoms at home that can work in synergy with prescribed treatments.
Nutritionist and 44 Foods partner Emma Ellice-Flint specialises in helping women through the menopause through their diet, creating recipes that nourish, heal and help to balance hormones, which can help to ease some of the most common symptoms. We caught up with Emma to find out more about some of her top menopause friendly foods that could not only help to make you feel happier and healthier but they’re delicious too!
Vitamin C
“There’s a reason that the humble vitamin C is known to be great for everything from skin health to hormone health. That’s because it benefits so many different actions in our bodies.
“But importantly it doesn’t work in isolation. In nature Vitamin C is found in all plant based foods that also contain phytonutrients, which can help to boost your immune system – something that can take a bit of a knock once we start menopause. Some of the best sources are red peppers, pomegranate, plum, brussels sprouts, kiwi fruit, blackcurrants/blueberries, cabbage, broccoli and oranges.”
Fermented foods
“Regularly eating live fermented foods such as kefir and sauerkraut, can help to improve your gut health and its microbiota. From my experience in the clinic, adding fermented foods into your diet can help to reduce bloating and improve your digestion which can both be impacted when we hit the menopause.
“Every fermented food has its own set of healthy bacteria so it’s all about finding ones that suit you. For me, I love mixing a couple of heaped tablespoons of kefir into my breakfast or adding a dollop of sauerkraut to my evening meal to make it easy to integrate it into my diet. However, fermented foods aren’t for everyone, and should be avoided by those with an intolerance to histamines”
Magnesium rich foods
“Magnesium plays a part in over 300 biochemical reactions in the body contributing to everything from bone health to energy. It is an important mineral to maintain at healthy levels since it can affect mood, sleep and vitality. Plus it is used more in the body during times of stress.
“It is naturally found in foods such as whole grains, green leafy vegetables like spinach and kale as well as muesli, nuts, nuts, legumes and pulses. The NHS recommends an adult woman have 270mg of elemental magnesium per day but it can be tricky to get this amount from food alone so I’d also recommend investing in a high quality magnesium supplement to make sure you’re getting all the nutrients you need.”
Oily fish
“Omega 3, found in oily fish like sardines, salmon and mackerel, is a type of fat that is essential to our bodies. In perimenopause and menopause, these benefits are especially important – supporting gut health, reducing inflammation, and helping with mood and anxiety.
“And, since the body cannot produce its own Omega 3 fats, it has to get them from what we eat so adding some form of oily fish, nuts, seeds or soy into your diet is a great way to keep your Omega 3 levels up.” Pre-biotics“Pre-biotics are a fermentable fibre found in plants. While our digestive system struggles to digest them, our intestinal microbiota thrives, making them a vital to maintain a healthy gut.
“Examples of my favourite prebiotic-rich foods include: Jerusalem artichokes, rocket, garlic, onion, leek, spring onion, asparagus, beetroot, green peas, mange tout, sweetcorn, cabbage, pulses, nuts, seeds, whole grains, apples and dark berries. Even if you’re not looking to fully overhaul your diet, many common ingredients like onions and garlic can still contribute to your overall gut health which is particularly important during the menopause.”
Emma has recently launched her own range of recipe bundles with ethical online food retailer 44 Foods to make it simpler than ever to recreate some of her most popular recipes. From her zingy ginger stir fry with prawns to a nutrient packed avocado, basil and borlotti beans, each bundle gives you all of the ingredients you need, plus a recipe card.
For more information on Emma or to view her full 44 Foods range, visit www.44foods.com
Surgeons Quarter offers £2000 getaway to all new full time chefs and full time hospitality members
A FLAGBEARER for Scotland’s hospitality industry has cooked up one of the most exciting benefits packages available, in a bid to continue to grow its workforce beyond record levels.
Containing a holiday package worth £2000 plus a further £1000 in cash bonuses, the rewards await new full-time chefs and full-time hospitality team members joining one of Scotland’s busiest conference and events businesses.
To cut through the competitive jobs market, Surgeons Quarter is launching its ‘Work Hard Play Hard’ recruitment campaign in a bid to be the employer of choice in the sector.
The Living Wage accredited organisation will provide the cash perk in the form of a £500 signing on bonus, along with a £500 end of probation reward, alongside the holiday perk after completing 12 months service. In addition, existing staff in these roles are being offered comparable benefits.
As the commercial arm for the Royal College of Surgeons of Edinburgh, Surgeons Quarter has recently expanded to beyond 150 staff, with demand for its conference, events and hotel soaring as restrictions ease.
Surgeons Quarter, Cafe 1305
Scott Mitchell – Managing Director
Scott Mitchell, Managing Director of Surgeons Quarter, said: “Our Work Hard Play Hard scheme offers extraordinary bonuses that we hope prospective recruits will jump at the chance of.
“Our jam-packed year of events has meant our requirement for staff has risen to new heights and we are striving to become the employer of choice as the sector booms.
“Like the majority of other hospitality firms, we faced the challenge of a skills shortage after the setbacks of the pandemic and Brexit. It is so exciting, now that we are back up and thriving, to be able to provide our recruits with this fantastic and rare opportunity.”
At the beginning of the year, Surgeons Quarter set a target of increasing staff numbers by 70% and has since seen its payroll top 150 people as demand for in-person meetings and events at its prestigious venues surpass pre-Covid levels.
Its latest recruitment scheme aims to continue building these numbers and the firm is still looking to hire hospitality team members and a number of chef roles, including senior sous, junior sous and banqueting chefs.
For full time chefs joining Surgeons Quarter the organisation is uniquely placed to provide six months on site residential accommodation to help people relocate their career to the city.
Scott added: “It was really important that we were not only providing our newest recruits with financial bonuses, but that our loyal and current staff members were also reaping the well-deserved rewards.
In addition to the ‘Work Hard Play Hard’ scheme Surgeons Quarter offers an enhanced employer contribution pension plan at 7.5%. The company also aims to improve mental health by providing access to employee assistance programme, 24/7, 365 days a year as well as complimentary use of their onsite SQ Gym.
Furthermore, the organisation provides access to discounted staff rates in hotels within the UK and globally plus a 30% staff discount is offered on food and beverage in all SQ outlets.
“As we enter this busy year and experience the events sector spring back to life, we know that all of our employees will be working hard and we want them to know that this will be rightly recognised.”
Surgeons Quarter, Cafe 1305
Surgeons Quarter promotes, sells and manages all commercial activities held within the RCSEd campus. All profits support the charitable aims of the College which are education, assessment and advancement in patient outcomes worldwide.
In addition to its four historic event venues, Surgeons Quarter also manages the 129 bedroom Ten Hill Place Hotel, high-street café 1505 and Surgeons Quarter Travel Agency.
For anyone interested in joining the dynamic and award-winning Surgeons Quarter team, please email recruiment@surgeonsquarter.com
The original recipe was created by renowned florist Constance Spry and Cordon Bleu chef Rosemary Hume for a royal banquet to celebrate the coronation of Elizabeth II.
It’s believed Coronation Chicken may actually have been inspired by Jubilee Chicken, the dish prepared for the Silver Jubilee of George V in 1935! Chicken with mayonnaise and curry has been a firm favourite ever since.
So, we’ve adapted the original recipe to create the ultimate street party celebration dish – Platinum Pesto Chicken!
Sensationally, it’s a simple dish from the Italian Pesto Pioneers Sacla’ – visit their website www.sacla.co.uk to find more party platter inspiration and a range of delicious authentic cakes and treats; perfect for this unique and special weekend.
Platinum Jubilee Pesto Coronation Chicken
Serves 4-6
Cooking Time: 20 minutes + 20 minutes cooling
3 chicken breasts
6 slices Parma ham
Olive oil
250g cherry tomatoes
120g cucumber, sliced
400g cooked Risotto rice, cooled
120g celery, sliced
Small bunch of chives, chopped
50g mange tout
15g toasted pine nuts
Parmesan shavings
Balsamic glaze
Basil to garnish
Dressing:
130g Sacla’ Classic Basil Pesto
130g mayonnaise
130g crème fraiche
Black Pepper
Preheat the oven to 200°C fan.
Wrap each chicken breast with 2 slices of Parma ham then place on a baking tray, drizzle with a little olive oil and roast in the oven for 20 minutes until the ham is crispy and the chicken is cooked through. Take the chicken out of the oven and leave to cool before slicing.
While the chicken is cooling prepare the cherry tomatoes by slicing around the middles in a zig-zag pattern to make little flower shapes then use a flower shaped cutter to make cucumber flower slices.
Make the dressing in a large bowl by mixing the Pesto, mayonnaise and crème fraiche together with some freshly ground black pepper. Stir the rice through the dressing along with the celery, chives and cooled chicken. Then gently mix through the tomato and cucumber flowers and spoon onto a serving platter.
Use a smaller flower cutter to cut out little mange tout flowers and sprinkle these over the platter along with the pine nuts and parmesan shavings. Drizzle over some balsamic glaze and a few basil leaves and enjoy!
Sacla’ Classic Basil Pesto is available in retailers nationwide and www.sacla.co.uk with an RRP of £2.80.
Turn up the heat with this no-knead focaccia sandwich with Rowse Chilli Fusion honey
Instagram baker and Rowse Honey Squeeze Collective member Michael Pozerskis (@doeshebakedough) has shared his original recipe for a no-knead focaccia sandwich with burrata, mortadella and Rowse Chilli Fusion.
To help people make their sandwiches even more epic, he’s also pulled together his top tips for making the ultimate sandwich at home.
What’s the secret to creating the perfect sandwich?
Texture, texture, and texture! Adding crunch to a basic sandwich is the way forward! Think crispy onions (or the classic crisp sandwich).
What makes focaccia so special as a sandwich bread?
Focaccia is light, airy and robust, which means it can handle whatever wet or dry fillings you decide to put in it. People don’t necessarily think of focaccia as a sandwich bread but it’s perfect for it. No more sitting in the shadows – let the carb jump out!
Store-bought or home-baked?
By baking your own bread, you know exactly what goes into it. From a health perspective, I encourage you to go read the ingredients in most shop-bought loafs… that’s the kind of stuff I don’t want to be putting in my body! It’s all chemically enhanced – not for you, but for the company to speed up processes to make more money. Plus, baking your own bread is a great skill to have! Back to basics kind of stuff!
Any top tips for adding instant flavour to a sandwich?
Use honey! The sweetness from just a small squeeze can help balance and enhance the flavours. Or use a chilli infused one like Rowse’s Chilli Fusion for an instant kick!
What are the benefits of using honey in your baking?
Rowse honey adds a natural sweetness to the end result. This can help to bring the dough and all the flavours to life, and balance out the salt. Another trick is to use a squeeze of honey to activate your yeast; a small amount gives the yeast all the food it needs to spike it into action quickly, giving you consistently good results.
What’s the best way to stave off the sogginess?
Careful layering… ie don’t put tomatoes on the bottom. Or you can go one step further and lightly toast the insides (classic burger bun technique) but think about your toppings – you don’t want to go wet on wet on wet as it will be like eating a slug.
Crusts on or off?
There are no crusts on a focaccia so there’s no chance of leaving anything on the plate – but if we’re talking a straight-up sandwich… crusts on, always on. (But weirdly I would probably eat them first…).
Recipe: No-Knead Focaccia Sandwich
Preparation time: 4-5 hours
Cooking time: 20-30 minutes
Servings: 2
Inspired by Southern Italy where focaccia forms the basis of all great lunches. This easy-to-make focaccia offers an incredibly soft, airy bread, with a great amount of strength, which makes it perfect for sandwiches!
By Michael Pozerskis (@doeshebakedough), Rowse Honey Squeeze Collective member
Ingredients
For the No-Knead Focaccia:
550g strong bread flour
410ml water
10g Rowse Fusion Chilli Honey
20ml olive oil
11g fine sea salt
7g dried yeast
For the Sandwich Filling:
6 large slices of mortadella with pistachios (or any quality ham you can get your hands on)
1 ball of Burrata (or fresh mozzarella if you can’t find any)
1 tsp Rowse Chilli Fusion honey
2 good-quality tomatoes
Handful of fresh rocket
Couple of leaves of basil
Pinch of salt and pepper to taste
Olive oil to drizzle
Method
Step 1: The dough…
Add 7g yeast, 410ml water and 10g Rowse Chilli Fusion honey into a large bowl and mix until fully incorporated. Add the flour to the wet mix and stir with a spatula until it starts to form a smooth dough. Pour in the olive oil and combine until thoroughly incorporated into the dough. Cover and leave for 15-20 minutes.
Add the salt and vigorously mix into your dough using your spatula (alternatively, get your hands stuck in and squeeze the dough repeatedly). Keep going until the salt is incorporated and the dough is smooth (about 3 or 4 minutes).
Cover the dough and place in a switched-off oven. Place a pan of freshly boiled water in and close it (this creates a super warm and humid environment). Leave for 1-2 hours until the focaccia dough has doubled in size.
Line a baking tray, take your dough out and place into the tray. Cover with olive oil and lightly press the dough out towards the edges, making sure you don’t press too hard. You’ll dimple the dough later so don’t worry about this now.
Cover and place back in the switched-off oven. Take the dough out 1-1.5 hours later and turn up your oven to 230 degrees Celsius.
Coat your hands in olive and press the dough creating dimples, pushing the air gently out of the dough. This will create bubbles in the surface – a classic feature of any focaccia! Sprinkle some flaked sea salt over the top.
Get the dough into the oven and turn it down to 200 degrees Celsius and bake for 15 minutes. Continue to bake until golden brown.
Step 2: Building the sandwich…
Slice the focaccia into the number of sandwiches you’ll be making.
Slice in half, open up, and drizzle with olive oil. Layer your slices of mortadella (or ham), the tomato, rocket, basil and the burrata.
Finally, squeeze a generous amount of Rowse Fusion Chilli honey over the top (as much heat as you can handle!), Place the two halves together and get ready for the ultimate focaccia sandwich!
Scotmid is bringing a unique Raspberry Ripple Ice Cream, made from Buffalo milk, to stores across Edinburgh and Lothians, notching up another first for the Scottish convenience retailer.
The local community can now purchase the product in store which, until now, has only been available from The Buffalo Farm in Fife.
Founded in 2005, The Buffalo Farm is the third of five Scottish businesses to win the Scotmid Scottish Favourites competition, which is giving the ice cream prominent shelf space in selected Scotmid stores. The competition was launched by the retailer to champion local producers and further demonstrates its commitment to Scottish sourcing.
The promotional listing will run for three weeks and will be available in 13 stores in Edinburgh and Lothians.
Steven Mitchell, Founder of The Buffalo Farm, spoke about what winning the competition means to the business:
How does it feel to be a winner of the Scotmid Scottish Favourites competition?
We are so excited to be able to see our Buffalo ice cream featured in Scotmid stores across the country and it’s great to be recognised by such a prominent retailer in Scotland.
What does it mean for you as a business to have secured this listing?
We are first and foremost farmers and aim to produce the finest produce we can from our land here in Kirkcaldy – with our team, farmland, countryside and animals at the very heart of our business. This listing will provide us with the perfect opportunity to reach new customers who value incredible local produce just like we do.
What are you hoping will be the outcome of bringing your product to a new audience? What is special about buffalo milk?
With our Buffalo Ice Cream, produced from milk from our own herd, we believe customers will buy into the brand concept and then be amazed at just how good the product is. We know Scotmid will get a real sense of pride from championing an exciting new Scottish product that their customers will appreciate.
It’s not your average ice-cream. How and why did the product come about?
Milk has several unique properties, and we were looking for another way to add value to the product range. With a slightly higher fat content than regular cow’s milk, it is the perfect core ingredient to make our luxuriously rich ice cream. Raspberry Ripple was the obvious choice, as one of the nations’ favourite traditional ice cream flavours.
How and where do you make Raspberry Ripple Buffalo ice-cream? ‘
Our buffalo milk produces a richer, creamier flavour and texture over traditional ice cream. Our Raspberry Ripple Buffalo ice-cream is made in our dairy factory in the heart of Fife. We are growing our production on a weekly basis, which is driven by the volume our buffalo can produce. We offer a real field to fork (or spoon!) solution, with an incredibly short supply chain, from our farm in Fife to Scotmid stores.
Describe Raspberry Ripple Buffalo ice-cream in 3 words?
Scottish, smooth and flavourful
We know that Scotmid is committed to supporting the local community and local businesses, how do you support the local community?
We have an extremely loyal team of 80 employees who live in the local area, and we are very focused on supporting our local community. Over the years, we have supported numerous community initiatives with fundraising collaborations with schools, clubs and sports teams.
We have also tried innovative fundraisers, such as where groups would receive part of our profits when their supporters used a specific Coupon Code through our website. The more people they encouraged to buy, the more money they raised.
More recently, we are delighted to have chosen Hearts and Minds as our nominated charity for the next six months, a Scottish based charity that uses clowning to help children in hospital, people with dementia, and those with additional support needs. We are planning a number of fundraising initiatives to support their cause.
What is next for The Buffalo Farm?
We are very much at the start of our journey with The Buffalo Farm. However, it has the potential to become the next major brand in Scottish Food and Drink. We would love nothing more than to have Scotmid with us on our journey.
Jessica Van Tromp, local sourcing manager at Scotmid, said: “We’re so excited to be able to stock such an innovative and delicious product in our stores across Edinburgh and Lothians.
“It’s great to be able to support The Buffalo Farm, expanding its presence from Fife to key regions in Scotland.”
Scotland’s biggest and best display of food, farming & rural life celebrates 200 years
The Royal Highland Show is set to return this year, with the first full Show since 2019 taking place at Ingliston from Thursday 23rd – Sunday 26th June.
2022 is a significant milestone in the Royal Highland Show’s history. With celebrations planned to mark the 200th anniversary since the very first Show was held way back in 1822, this year Scotland’s biggest and best outdoor event is truly back with a bang!
The four-day event provides a unique opportunity for visitors to get up close to prize livestock, taste an amazing array of premium food & drink, and experience rural life at its most vibrant.
With a big wheel, newly redesigned food & drink hall, Scotland’s Larder, a bustling Countryside Area, tons of activities for the kids, huge exhibits of machinery, exciting displays of farriery & forestry and shopping opportunities aplenty – there’s something for everyone!
Changes for 2022
In a change for this year, all tickets, including car parking, must be booked in advance with no tickets available on the gate. As always, kids aged 15 and under go free when accompanied by a paying adult (free tickets must also be booked in advance).
This is to allow the effective management of numbers on each day, ensuring the safety of visitors and staff. The benefit of purchasing in advance will ensure visitors can secure their spot for their preferred day as it is expected that the Show will sell out due to pent-up demand.
The sights and sounds of the bustling show rings will be a welcome experience for competitors and visitors alike this year – with many having not witnessed them for three years.
This year, two new sheep classes for Valais Blacknose and Dutch Spotted will feature – widely acknowledged as one of the cutest sheep in the world, the Valais Blacknose are famed for their curly coats and spiralling horns.
Two new equestrian classes will also make an appearance – Maxi Cob of the Year Championship and Mountain & Moorland Junior 122cm Working Hunter Pony of the Year. This is in addition to a number of classes being upgraded to Horse of the Year Show (HOYS) qualifier status, which will add an extra element of excitement to the show rings!
To celebrate the Show’s bicentenary, a range of special commemorative rosettes, prize cards, sashes and medals will be awarded this year – including medals with gold finishing, a change from the usual bronze version awarded in other years. The magnificent Fletcher McDiarmid Trophy, an incredibly ornate and historic award, will also return this year to be presented to the Overall Beef Champion.
Entertainment like never before
2022 will see an exciting addition to the Showground – a big wheel be taking centre stage for visitors to marvel at the view of the Show from above! The ‘Ingliston Eye’ as it’s being called will be located in the Lifestyle Village and offer a bird’s eye view of all the action.
And as if the Royal Highland Show wasn’t enough to entertain – The Big Top is coming to Ingliston and visitors this year will have the chance to extend their stay to attend an evening concert.
The concerts will take place outwith the main showground on the west side, well away from all areas where livestock and horses are stabled, penned or stalled.
Of course, there will also be the usual entertainment offerings across the Royal Highland Show itself – expect everything from pipe bands and ceilidhs to choirs and pop music!
RHS TV & app
The Royal Highland Show will take to the small screen to livestream this year’s 200th anniversary event across the globe.
In what has been described as a ‘game changer’ for the Royal Highland Show, organisers have successfully secured £200,000 of funding from the Scottish Government to drive this ground-breaking initiative.
The free-to-view RHS TV will see a dynamic mix of live and pre-recorded content broadcast throughout the four days, featuring the perfect balance of livestock judging, equestrian classes, culture, interviews, food & drink and of course, the grand parade.
Not only beamed across the globe, RHS TV will also be transmitted across the showground on giant screens throughout the four days. The content captured will be available to watch back on the Royal Highland Show YouTube channel.
In another move taking the Show experience digital, this year will also see the launch of the Royal Highland Show app, which will enhance the experience for showgoers – more details on this will be revealed in the run up to the event.
These innovative additions to the Royal Highland Show ensure that not only Show exhibitors and competitors, but Scotland at large is put on the map as the Show experience is broadcast to an international audience.
Showcasing Scotland’s food & drink
This year sees some exciting developments for food and drink at the Show.
The food hall experience has been completely re-designed – ‘Scotland’s Larder’ as it’s now known, will offer an unrivalled showcase for the very best produce from Scotland and around the UK.
There is a focus on Scottish produce of course, with over 75% of exhibitors in Scotland’s Larder based in Scotland.
Tying in with the Highland & Islands Presidential Team initiative, there will be a Bothy placed in the centre of the hall. This will house a café hosted by the team at Mimi’s Bakehouse, serving delicious cakes and coffees.
This new area has been designed to completely enhance the food and drink experience at the Show, with congestion eased and more opportunities to stop and savour the variety of tastes on offer.
And with the Scottish Championships taking place, expect to see lovely loaves, beautiful butter, and heavenly honey on display, with well-known names and artisanal producers alike competing for the most prestigious produce awards in Scotland.
Winners of the 2021 Scottish Championships for Dairy, Bread and Honey products will be celebrated at the Show in the Champions Corner, providing a lunch menu using Championship ingredients. Winners from this year’s Scottish Championships will also be announced and celebrated!
Brand-new Kids Zone
Another exciting new feature for 2022 is the introduction of a dedicated Kids Zone in the Countryside Area.
This interactive experience is sure to delight kids and parents alike and will feature activities like a nature trail, featuring outdoor play equipment and John Deere mini tractors!
Children will be able to take part in activities and find out more about the history of the Royal Highland Show in a fun, interactive way.
This is in addition to the ever-popular Discovery Centre, run by the Royal Highland Education Trust (RHET) and designed to help curious young minds learn more about the countryside and where their food comes from!
To help celebrate the 200th show this year, RHET is producing the ‘Great Big A-Z of Food and Farming’ story.
A page a day will be released throughout June, with the whole digital book being released on the 26th of June. This story will cover a wide range of topics in a user-friendly way and be linked to various activities to get involved with.
RHET will also be offering digital engagement via its Showtime Discovery Trail. The trail will take young visitors around several points on the showground to learn more about food and farming.
The RHET Discovery Centre will also host a grand finale for the charity’s ‘Year of Beef’ project, creating several interactive experiences for families and school pupils around beef farming.
Getting there
As usual, there is a comprehensive travel plan in place to ensure visitors can get to and from the Show as efficiently as possible.
Hopping on public transport remains the easiest and most sustainable option for getting to the Showground. Travel by tram or get dropped off right at the gates by the bus.
If visitors do want to take the car, booking your parking tickets in advance is required – there will be no parking tickets available on the day!
Be sure to visit the Royal Highland Show website to view the full public transport travel plan.
RHASS Chairman Bill Gray commented: “To be able to celebrate the 200th anniversary of that first Show is really special – not just for us as directors, staff and members of the Society but also for the wider communities that have missed the opportunity to get out and about and meet one other.
“The absolute highlight of this year’s Show will be the chance to show off our new pavilion to our members and guests. It is a wonderful building and fitting to be at the heart of our showground at Ingliston. Let’s meet there, celebrate and be proud to be a part of this wonderful event.”
Supported by Royal Bank of Scotland, the Royal Highland Show will take place at the Royal Highland Centre, Ingliston, Edinburgh, on 23-26 June 2022.
MAKE IT A DOUBLE: TWO AWARDS FOR NORTH FORT STREET PUB
It will be a proud moment for licensee Toby Saltonstall on Monday 23rd May (7.30pm) when he will be presented with the CAMRA local branch (Edinburgh and SE Scotland) Edinburgh Pub of the Year2022 award.
Not only that, the Dreadnought has also been adjudged Overall Branch Pub of the Year 2022.
CAMRA Branch Chair Pat Hanson, who will be be handing over the two framed certificates, said: “In a few short years Toby and Roisin at the Dreadnought have won numerous CAMRA awards with their top quality real ale and banter and it’s now fitting that they should add the coveted Overall Branch Pub of the Year award to their collection.”
In a Facebook post, the popular North Fort Street pub announced: “The Dread is CAMRA Edinburgh Pub of the Year for the fourth consecutive time. There was no winner in 2021 but we can call it five years straight, right? Not too shabby for a single-room battlecruiser out in the sticks.
“This one is for the team, who have been nothing short of sensational over the past two years.”
The multi-award winning Dreadnought is branching out. They have just bought The Wee Leith Shop – the Dread Shed cometh!
St James Quarter has let 30,000 sq ft of space to TOCA Social, the world’s first interactive football and dining experience, combining immersive football-based gaming with modern Americana-inspired cuisine.
The new brand launched its first venue at The O2 in London last year (above), boasting three bars, selfie booths, arcade machines and a Willy Wonka inspired dessert room, and has since announced expansion into Birmingham and even Dallas in the US.
TOCA was founded by Eddie Lewis, a two-time U.S. World Cup and former MLS and English Championship midfielder who developed the TOCA Touch Trainer, a ball machine that is the centre of all TOCA experiences.
The latest signing at St James Quarter will further cement the lifestyle district’s position as a new entertainment, culture and fashion hub that merges seamlessly with the city’s cultural offering and events calendar. Blending the ancient spirit of the city with the dynamic and cosmopolitan soul of the new, it will be yet another reason to visit Edinburgh.
TOCA Social will add 22 boxes and 2 bars in Edinburgh, while supplementing the other nine event spaces at St James Quarter that will host an array of fashion and music events.
Ed Corrigan at St James Quarter,commented: “TOCA Social has been something of a phenomenon since launching last year, their venues and the interactive experiences they offer have proved immensely popular.
“We expect them to be a key fixture for social activities both for local residents and visitors to Edinburgh.”
Alex Harman, President at TOCA Social, added: “We are delighted to launch our next TOCA Social venue in Edinburgh. St James’s Quarter is an amazing addition to the city centre and is the perfect home for our first venue in Scotland.
“TOCA Social gets everyone up and playing – whether competitively or just for fun, alongside world class food and drinks. It’s been a huge hit since we launched at London’s The O2, and we can’t wait to bring it to Edinburgh next year!”
