Tag: food and drink

Whisk Me Away to a Happy Place: Scotch Malt Whisky Society create world’s first literal memory boxes

JOIN THE FLAVOUR HUNTERS THIS MAY: The world’s most entertaining whisky club have created literal memory boxes in collaboration with a memory psychologist, chef and ‘thrill engineer’ to capture key moments in life that impact the way we experience flavour 

EDITORIAL USE ONLY The Scotch Malt Whisky Society Memory Boxes. Picture date: Sunday April 24, 2022. PA Photo. Photo credit should read: David Parry/PA Wire

To celebrate the SMWS Flavour Hunters festival throughout the whisky month of May, The Scotch Malt Whisky Society (SMWS) have created a sensory experience like no other. Based on the science of memory recall and creation, SMWS have designed the world’s first literal memory boxes. 

Partnering with professional psychologist Dr Ansgar Endress, Scottish chef Bruce Clyne-Watson and rollercoaster designer & ‘thrill engineer’ Brendan Walker, the boxes will be available exclusively at 2022 London Whisky Weekender and in SMWS Members’ Rooms across the UK.  
 
Utilising tasting notes from the six small batch festival bottlings specially released by the SMWS throughout May, the six distinct boxes use touch, taste, smell, sight and sound to transport people back to happy moments or places in their life, such as ‘Nan’s House of Tea’ which includes Haggis spiced lamb breast with caramelised red wine pineapple, malt loaf and toasted oats.  

Renowned Scottish chef Bruce Clyne-Watson expertly crafted the memory-evoking canapes to feature alongside each box: ‘Camping Out’ embraces those warm Autumn nights huddling around the fire with rabbit liver rillette dressed in a marmalade chutney, candied walnut, and nasturtium leaves.  

Paired with a peaty whisky, ‘Watching the Harbour Boats’ is matched with smoky langoustine sprayed with sea water and a smoke gun, served on pebbles alongside a deep-fried Mars Bar with Irn bru & tobacco essence, conjuring fond memories of the seashore.  

The SMWS sensory experiences engage with the episodic memory, the part of the memory that takes in a whole experience and commits it to long-term memory, creating a pathway to a positive time. Experiencing these alongside the whiskies also gives our brains the power and tools to create new, happy memories over a dram. 

Bruce Clyne-Watson said: “It’s a real joy to be working with The Scotch Malt Whisky Society on such an unconventional and exciting project. The Society itself is an endless discovery of flavour, making it so much fun to create these canapes, which match perfectly with the SMWS bottlings.  

“Memory really does affect the way we experience flavour. Sampling the produce for this campaign genuinely evoked memories of my childhood, like going to my Nan’s house for tea as a wee lad; reminiscing over those warming, joyous memories. I can’t wait to see this campaign come to life in May and witness each guest’s whisky eureka moment.”  
 
Helen Stewart, SMWS Head of Membership, said: “At the Society we believe flavour is more than what’s in your glass. May is whisky month and is the perfect time to show the world what the Society is all about.  

“This May we want people to join the Society in our hunt for flavour. Whisky lovers can become part of the world’s most entertaining whisky club and get involved in the Flavour Hunters festival wherever they are, through our website, Members’ Rooms and at the fabulous whisky festivals taking place across the UK.”  

The Scotch Malt Whisky Society membership is about more than just whisky, come along to one of our UK Members’ Rooms to begin a discovery of flavour with the Society now: https://smws.com/ 

Skill shortages: Scottish kitchens waiting FIVE MONTHS to find chefs

Scottish kitchens are having to wait an average of five months to recruit and onboard chefs with the right skill set, according to research from fine-dining water S.Pellegrino.

The S.Pellegrino Young Chef Academy, a global initiative which is currently searching for the best chefs under 30 as part of its Young Chef Competition, surveyed over 100 chef employers to reveal some of the biggest challenges facing the hospitality industry today and identify what support the sector needs.

Challenges facing gastronomy industry

Even though the research found that across the UK, 55% of chef employers believe there is a wealth of gastronomy talent, two thirds (67%) said that the uncertainty caused by the Covid-19 pandemic has put young people off from starting a career in the industry. A vast majority (77%) went so far as to say that more effort needs to go into attracting young talent.

The research also highlighted the need for greater support for those wanting a career as a chef; 78% said there needs to be more mentoring to help young chefs thrive, and over half (56%) said there weren’t enough networks for chefs to share practice around the world.

The S.Pellegrino Young Chef Academy is campaigning to improve perceptions of the sector and nurture the talent of tomorrow through a global network where some of the world’s leading chefs can share ideas, best practice and inspiration.

S.Pellegrino Young Chef Academy Competition 2022-23

The S.Pellegrino Young Chef competition is now open for entrants, and chefs under 30 years of age have the chance to register for the competition until 31st May 2022, sharing the Signature Dish that expresses their unique creativity and vision. Applications will be assessed by ALMA, the International School of Italian Culinary Arts, which will draw up the shortlist of competitors ahead of the Regional Finals.

Selected participants for the UK competition will join the Regional Finals event that will take place on 11th and 12th October. 

They will show their talent and compete in front of a prestigious jury made up of renowned members of the chef community, including:

·       Jason Atherton: Jason launched his flagship London restaurant, Pollen Street Social in April 2011, which was awarded a coveted Michelin star within six months of opening. Since then, his global restaurant group, ‘The Social Company’, has won multiple awards and accolades for its contribution to the UK restaurant scene. Jason now operates seven acclaimed London restaurants, two of which hold Michelin stars, and a further 7 international outposts in New York, The Philippines, Mykonos and St Moritz

·       Francesco Mazzei: Francesco Mazzei spent the early part of his career working in major cities such as Rome and London before going on to open restaurants in the likes of Edinburgh, Milan, and Bangkok. In 2008, Francesco went on to open his first restaurant in London, L’Anima, with a menu inspired by traditional cooking from Calabria, Puglia, Sicily, and Sardinia. He has also been Chef Patron at Sartoria in Mayfair since 2015 as well as Radici, a neighbourhood trattoria in Islington, and Fiume, a riverside restaurant in Battersea.

·       Lisa Goodwin Allen: Lisa Goodwin-Allen is a British chef best known for being executive chef of the Michelin starred Northcote restaurant. She also won BBC’s cooking show Great British Menu. 

·       Claude Bosi: Known for combining highly skilled classical techniques with the world’s best produce, Claude Bosi is one of the best chefs in the UK today. After rising to the top at his restaurant Hibiscus, he now mans the kitchen at the two Michelin-starred Bibendum in London.

·       Sally Abe: After cutting her teeth at the likes of Brett Graham’s The Ledbury and Phil Howard’s Elystan Street, Sally Abé rose to fame at The Harwood Arms. She’s now at the helm of The Pem inside the Conrad London St James hotel, along with three accompanying establishments.

·       Skye Gyngell: Skye Gyngell works closely with biodynamic farm Fern Verrow to bring the UK’s best produce to London. Skye has an emphasis on simple, zero-waste cookery.

·       Sat Bains: Best known for being the chef proprietor of the two-Michelin star Restaurant Sat Bains with Rooms in Nottingham, England. He won the Roux Scholarship in 1999, and worked in France, before returning to the UK and opening his own restaurant. Bains was also one of the winners on the BBC show Great British Menu in 2007.

The research found that 76% believe that top fine dining chefs are the biggest inspiration for young chefs, which is why S.Pellegrino works with leading chefs every year to be part of this initiative.

Commenting on being part of the UK jury, Jason Atheron said: “It’s a pleasure to be part of the S.Pellegrino Young Chef judging panel.

“Now more than ever we need to inspire and nurture the next generation of chefs and this competition helps to do just that. There is so much talent within our industry and to be able to spot and highlight these extraordinary individuals is an honour.”

Sat Bains added: “It’s so important to put the future of our industry first – and the best way to do this is by shining a spotlight on young chefs.

“Therefore, I am honoured and privileged to be involved – and I look forward to meeting the finalists in October.”

Skye Gyngell commented: “When I was starting out in my career, I always looked to other chefs for inspiration – so being able to work with, future talent is something that’s incredibly important to me.

“S.Pellegrino’s Young Chef Academy is all about celebrating and nurturing young talent, something we must do for our industry to continue to thrive.”

The current edition, opening the Regional Finals to a higher number of competitors (175 young chefs representing at least 50 different Countries/Regions), will offer even more opportunities for young talent to embark on a culinary journey that will bring visibility, prestige and the chance to compete for the global S. Pellegrino Young Chef Award at a Grand Finale in Milan in 2023.

As with the 2019/21 edition, the 2022/23 competition will also feature three additional awards alongside the main prize: the S.Pellegrino Award for Social Responsibility voted for by the Sustainable Restaurant Association which runs the Food Made Good program, the Acqua Panna Award for Connection in Gastronomy voted for by the competition mentors, and the Fine Dining Lovers Food for Thought Award voted for by Fine Dining Lovers readers.

To start the application and discover more about the initiative please visit: 

https://www.sanpellegrinoyoungchefacademy.com/the-competition/application-form

Aldi donates 5,089 meals to Edinburgh and Lothian charities over the Easter school holidays

Aldi helped local charities in Edinburgh and the Lothians provide 5,089 meals to people in need over the Easter school holidays. 

The supermarket paired its stores up with local charities, community groups and food banks to donate surplus food, making the most of unsold fresh and chilled food throughout the Easter period. 

Around 105 tonnes of food were donated throughout the UK, with more than 187,000 meals going to causes focused on supporting families and children.  

The donations followed research from Aldi and community-giving platform Neighbourly which found that 98% of food banks in Scotland have seen demand soar since the start of the year. 

Neighbourly recently polled more than 700 food banks and community causes nationwide and found that an estimated 30% of people using these services in Scotland in recent months have been new to the food banks. 

On average, food banks in the region reported an average rise in demand of around 28% for their services so far this year, with expectations of further increases of around 29% in the next three months as higher energy bills and an increase in national insurance contributions add to the pressure.  

Liz Fox, Corporate Responsibility Director at Aldi UK, said: “The school holidays can be a busy time for the local charities and organisations we support, but, especially in the current climate, food banks are experiencing even greater demand than usual.  

“We’re proud to support so many good causes in Edinburgh and the Lothians, helping them to provide meals to those in need over the recent school holidays.” 

Steve Butterworth, from Neighbourly, added: “The findings of our latest survey highlight that the cost-of-living crisis is clearly deepening, with families and households up and down the country really starting to feel the pinch and turning to charities and local causes for support as a result.  

“During what is a hard time for everyone, anything people can do to give back in the coming weeks will make all the difference.” 

Aldi has community donation points in stores nationwide to help those in need, and is encouraging customers to help in any way they can.

According to its poll with Neighbourly, products that are most in demand at local community groups include tinned food, tea and coffee, UHT milk, toiletries, and household cleaning products. 

Ryrie’s thrives following funding support from Royal Bank of Scotland

One of Edinburgh’s oldest pubs is going from strength to strength following restoration by new owners, thanks to a funding deal worth £1.6 million from Royal Bank of Scotland.

Ryrie’s, originally built in the 1800s as a fuelling station for horse and carts, has had its exterior and interior restored to its former glory after £250k worth of refurbishment by new owners D M Stewart Ltd, which bought the Haymarket stalwart just before the pandemic for £2.9 million.

The lending by The Royal Bank of Scotland to the 150-year-old family run business, allowed brothers Christian and David Stewart to add to their portfolio of impressive freehold sites in Scotland’s capital. Use of The Coronavirus Business Interruption Loan Scheme (CBILS) supported the business during the pandemic, and allowed the company to quickly progress the pub’s restoration.

Banking with Royal Bank of Scotland since the 1990s, D M Stewart Ltd was grateful for the support received from the bank, allowing the business to go ahead with not only the purchase and restoration of Ryrie’s, but also to continue employing bar staff allowing for a quick return to trading across its sites when restrictions eased.

With aims to continue to build upon its four Victorian Public Houses across Edinburgh, D M Stewart Ltd reopened Ryrie’s in February 2022 having weathered the pandemic. The venue has enjoyed great success ever since with new and regular customers visiting to eat, drink and socialise.

Christian Stewart, Joint Managing Director at D M Stewart Ltd, said: “Once we had purchased the site with the assistance of The Royal Bank of Scotland, we were determined to return the space to its heyday in 1906 when it was redesigned by the famous city architect Robert McFarlane Cameron.

“It was important for us to refine what Ryrie’s already had rather than following trends and fads within the sector.

“We are lucky enough to have a banking partner which understands our business vision, as well as the Edinburgh commercial property market. Welcoming back customers to soak in the beauty of one of the city’s oldest public houses has been delight for our entire team.

“We’re pleased to report that Ryrie’s has created and helped retain jobs for our staff, with the expectation of more to come with the return of tourists and as the development of Haymarket progresses.”

Jason Cram, Relationship Director at Royal Bank of Scotland, said: “Although they specialise in classic style pubs, D M Stewart Ltd has always been forward thinking in its approach to the protection of traditional pubs and what they mean to the community they are located within.

“It’s been brilliant to be able to support this family-run business and see Ryrie’s succeed thanks to the hard-work of D M Stewart Ltd and its committed staff.”

Aldi: Avoid a soggy bottom with Dunkability Challenge!

The act of dunking a biscuit in a cup of tea is a proud tradition, with research from McVitie’s finding that 71% of people admit to doing the dunk when enjoying a warm cuppa. 

But as National Tea Day approaches (tomorrow – 21st April), Aldi Scotland has set out to uncover what happens when the mighty shortbread is plunged into a milky tea and reveals the products with the best ‘dunkability’. 

To help its customers create the perfect tea and biscuit ritual, Aldi Scotland has put its most popular Specially Selected All Butter Shortbread products to the test in the supermarket’s first ‘Dunkability Challenge’. 

Rated on its shape, taste, and its crunch vs crumble qualities, tea lovers can use the below review system to find their perfect Aldi Scotland biccy to complement their cuppa, all for under £2.

Star outlineSpecially Selected Orkney Caramel Shortbreads (£1.69, 5 pack)               5/5 Dunkability

Aldi Scotland’s Specially Selected Orkney Caramel Shortbreads, winners at the 2021 Scottish Retail Food and Drink Awards, are once again topping the competition by scoring a perfect 5/5 in the dunkability scale.

Shape

The deliciously dunkable Orkney Caramel Shortbreads are two perfectly formed pieces of utterly-buttery shortbread sealed together with a golden caramel centre making them easy to hold for dipping down to the last bite.

Taste

These irresistibly buttery shortbreads are double-drizzled in Belgian chocolate and golden caramel. When dunked into warm tea, the caramel centre will become deliciously gooey, melting in your mouth. Made from a traditional family recipe, using the finest ingredients including Orkney butter, the Orkney Caramel Shortbread’s are truly indulgent at a wallet-pleasing £1.69.

Crunch vs Crumble

With a perfect balance of crunch and crumble, these chunky treats are the upper crust on the ‘Dunkability’ scale. Fully immerse in your cuppa for a gooey mouthful, or delicately dip for that satisfying snap.

Result

A more modern take on the traditional Scottish shortbread, these double layered biscuits have earned their place in cupboards across the country and are guaranteed to add a certain luxury to any tea-break.

Star outlineSpecially Selected All Butter Scottish Shortbread Fingers (£1.19)             4/5 Dunkability

Shape

These Shortbread Fingers are the perfect shape for dunking in tea. The rectangle biscuits allow for controlled dunking, granting a tailored experience for each personal preference. It comes as no surprise these Shortbread Fingers won a star at the Great Taste Awards 2020.

Taste

Aldi’s All Butter Shortbread Fingers are slow baked, using a traditional Scottish recipe. Finished with a sprinkling of sugar, these shortbread biscuits will give you all the sweetness you need to balance out a strong brew.

Crunch vs Crumble

Upon dipping these Shortbread Fingers, you are sure to experience a soft crumble, while retaining a crisp crunch with each bite.

Result

A perfect all-rounder. Whether you’re a dunking aficionado, or simply trying out something new on your next tea-break, you won’t be left disappointed.

Specially Selected All Butter Scottish Shortbread Rounds (£1.19)             4/5 Dunkability

Shape

These fan favourites have a slim feel and circular form which deliver a delicate bite making them irresistibly moreish.

Taste

These Shortbread Rounds are available in All Butter, Sicilian Lemon and Chocolate Chunk. Whether you fancy a zap of zesty flavour, or a hint of luxurious chocolate, these All-Butter Shortbread Rounds work as well with coffee as they do tea.

Crunch vs Crumble

With a distinctive snap, these Shortbread Rounds will certainly give a satisfying crunch pre-dunk, while offering a soft crumble into your tea upon dipping. These are ideal for anyone who is not left disappointed by a soggy bottom.

Result

If you take pleasure in submerging your biscuit, then these Shortbread Rounds are most definitely for you, while the variety of flavour options, at the bargain price of £1.19 means there’s something for all tastes.

Buried in a peat bog … a truly groundbreaking Ardbeg

Earthy, experimental whisky released on BlockBar is Islay malt’s first NFT (non-fungible token) edition

Ardbeg has revealed a truly groundbreaking limited edition, buried in a peat bog for more than two years.

The Islay single malt’s first subterranean spirit, Ardbeg Fon Fhòid (Scots Gaelic for ‘under the turf’), is being launched as its inaugural NFT (non-fungible token) edition – (Eh? – Ed). Tasting more earthy, mossy and herbal than Ardbeg has ever been, this extreme experiment will be available exclusively at BlockBar.com.

Established in 1815, Ardbeg has long been revered around the world as the peatiest, smokiest and most complex of all the Islay malts. And the idea of taking its smoky, balanced spirit all the way back to its peaty roots, had for years been submerged in the mind of Ardbeg’s Director of Whisky Creation, Dr Bill Lumsden.

In 2014, that idea resurfaced. And Ardbeg’s team, led by then Distillery Manager Mickey Heads, took two casks of whisky aged in second-fill bourbon casks and buried them in a secret, peaty location near the Distillery. Two years and 10 months later, they unearthed Ardbeg Fon Fhòid. 

Ardbeg Fon Fhòid’s limited release of 456 bottles is available to purchase exclusively on BlockBar.com on 19th April 2022. BlockBar offers NFTs – digital assets – directly from luxury wine and spirits brands and carefully stores the real thing. 

Those lucky enough to lay their hands on the whisky will receive a digital certificate that verifies their ownership and the authenticity of the bottle, which will be stored at BlockBar’s facility in Singapore until redeemed.

The buyer may also choose to safely trade their NFT within the BlockBar.com marketplace, keep it in their virtual bar or gift the NFT through BlockBar’s new gifting platform.

Dr Lumsden said: “I think it’s safe to say we’ve unearthed a truly special Ardbeg here. Ardbeg Fon Fhòid is earthy and mossy with one hell of a herbal nose!

“Good luck to all those hoping to secure some of Ardbeg’s own buried treasure – I hope you land a bottle!”

Thomas Moradpour, President & CEO of The Glenmorangie Company which owns Ardbeg Distillery, said: “We’re so excited to be launching this exclusive and first NFT release from Ardbeg  ̶  one of the world’s most collectable whiskies.

“Our whisky makers are always pushing the boundaries of experimentation; this is a chance to own one of their most intriguing creations to date, a true piece of Ardbeg history.”

Dov Falic, CEO and Co-founder of BlockBar, said: “We’re delighted to be partnering with the iconic Ardbeg Distillery to launch its first ever NFT.

“We hope whisky fans new and old will take the opportunity to join our community and discover this peaty experiment, which BlockBar will keep in perfect condition until the owners are ready to enjoy it.”

Recipe: An Easter Feast with a taste of the Middle East

– JAMES STRAWBRIDGE’S HARISSA ROAST LAMB & HERBY COUSCOUS –

Forget the abundance of chocolate eggs or a buttery hot cross bun. If there’s one thing that screams Easter, it’s a traditional lamb roast dinner!

But if you’re looking to spice  things up a little this year with something  a bit more special, celebrity chef and 44 Foods partner, James Strawbridge has you covered, with an epic Easter feast that combines traditional roast lamb with a taste of the Middle-East. 

Think warm, smoky, spiced tender lamb laid on a bed of zingy, herby couscous, guaranteed to silence everyone at the Easter dining table… In a good way of course!  

Recipe:

Serves 4-6

Ingredients:

For the lamb:

2 kg Scotch rolled shoulder of lamb 

300ml red wine 

250g chopped tomatoes 

250g Medjoul dates 

230g Odysea sun-dried tomato meze 

2 tbsp olive oil 

2 tbsp harissa paste  

1 tbsp Tracklements traditional mint sauce 

1 tbsp Tracklements fresh chilli Jam 

1 bulb of garlic, broken into cloves but keep the skins on 

1 bulb of fennel, roughly diced 

For the couscous:

200g Suma couscous 

½ pomegranate seeds 

½ cucumber, diced 

4 tbsp chopped fresh mint 

4 tbsp chopped fresh coriander 

4 tbsp chopped fresh flat leaf parsley 

2 tbsp Crespo capers 

1 tbsp olive oil 

Pinch of sea salt 

To serve: 

200g Odysea feta & Greek yoghurt spread 

2 tsp Tracklements traditional mint sauce 

1 tsp Odysea PDO Kalamata extra virgin olive oil 

Pinch of cumin seeds 

Method:

  1. Rub your rolled lamb with olive oil and season with salt and pepper. Sear in a hot pan on all sides to brown the meat. 
  2. Next, brush the lamb with a mixture of harissa, mint sauce and chilli jam. Place in a roasting tray on top of a bed of garlic cloves, roughly chopped fennel and a full jar of sun-dried tomato meze. Pour in a tin of chopped tomatoes and half a bottle of good red wine.
      
  3. Cover the roasting tray with tin foil and roast for 15 mins at 200˚C. Then reduce the heat to 160˚C and cook for 4-5 hours. 
  4. While the lamb is resting, make the couscous by cooking it in a saucepan with hot oil for 1-2 mins and then cover with boiling water. Place a lid on the pan, take it off the heat and after 10 mins, fluff up the couscous with a fork. 
  5. After a further 5-10 mins once the couscous has cooked and started to cool down, toss it in a large bowl with plenty of chopped herbs, pomegranate seeds, cucumber, capers and a pinch of salt.   
  6. Serve the lamb at the table by spooning the couscous in a lovely serving platter and laying the lamb on top. Spoon over the sauce to keep the lamb moist and the juices to soak into the couscous.

    7. Mix some extra mint sauce into the feta yogurt to accompany as a side and sprinkle with a pinch of cumin seeds. Drizzle with olive oil and serve with the spiced lamb for a cooling dip.


Fancy giving it a go?

The majority of ingredients can be found at www.44foods.com or, why not save yourself some time with the 44 Foods recipe bundle that gives you everything you need for your perfect Middle-Eastern Easter feast – all you’ll need to do is the cooking.

Easter opening times at Fort Kinnaird

For those looking to enjoy a day out with family and friends or pick up some last-minute Easter gifts and decorations, Fort Kinnaird has confirmed its Easter weekend opening times.

With a variety of shops and restaurants, as well as ODEON cinema, there are plenty of ways to make the most of the Easter break at Fort Kinnaird.

From Friday 15th – Monday 18th April the centre’s shopping hours will remain the same as normal: 

  • Good Friday – 15th April: 9am – 9pm
  • Easter Saturday – 16th April: 9am – 6pm
  • Easter Sunday – 17th April: 9am – 6pm
  • Easter Monday – 18th April: 9am – 9pm

Liam Smith, centre director at Fort Kinnaird, said: “We know many people will be looking for ways to spend quality time with family and friends during the Easter break, and we look forward to welcoming them to the centre.

“To help them make the most of this time together, we’re open every day over the Easter weekend, so visitors can spend a day or evening out at the centre.”

Fort Kinnaird is home to more than 70 retailers and restaurants, including Primark, M&S, ProCook, Next, Smyths, Wagamama, Nando’s and Fridays. There are also over 2,600 free parking spaces.

It’s recommended to check the opening hours of individual retailers before setting off to avoid disappointment.

For more information to help plan your Easter trip to Fort Kinnaird, including what’s on head here.

The Ivy on the Square launches Easter Specials celebrating Spring

The Ivy on the Square is celebrating the Easter season with a series of delicious specials incorporating limited edition cocktails, a spring lamb dish and showstopping Easter Nest dessert.

The enticing offering will be available to guests for Easter weekend only (Friday, 15 until Monday, 18 April) alongside the brasserie’s inimitable classics, fusing fresh seasonal ingredients and delectable culinary twists.

The Grilled Lamb Cutlets (£25.95) will be served with a crushed pea and herb purée with slow-cooked  lamb shoulder, asparagus, baby courgette, sun-blush tomatoes, red wine and olive sauce, while chocolate lovers will go crazy for the Easter Nest (£9.25), a nod to the humble bird’s egg, featuring a divine chocolate sponge, piled with dark and white chocolate mousse and Kataifi pastry and topped off with chocolate eggs and lemon balm. 

Complementing the dishes in true style is the limited edition cocktail menu – featuring an Easter twist on three classic aperitifs, a Chocolate Negroni (£10.25), an Easter Egg Martini (£10.95) and a White Rabbit G&T (£10.25).

To book a table visit TheIvyEdinburgh.com

Scottish Government consultation on adding calories to menus

The public is being invited to have its say on plans to add the number of calories to menus in the out of home food sector including cafes, restaurants and takeaways.

Mandatory calorie labelling is part of action to address obesity which, with two-thirds of the population living in Scotland recorded as living with overweight or obesity, continues to be one of the biggest and most complex public health challenges.

Eating out is common place with almost everyone in Scotland (98%) consuming food outside the home, however nutrition information is not always available.

A 12-week consultation, which sets out the broad types of food and drink that would be covered, will seek views on how this could apply to:

  • food and hospitality businesses, depending on their size
  • public sector institutions such as hospitals and prisons
  • pre-packed food such as filled sandwiches
  • online takeaway menus
  • children’s menus

It will inform whether legislation is introduced to make it a legal requirement for calories to be included on menus and forms part of the government’s wider actions to ensure Scotland is a place where we eat well and have a healthy weight, including our aim to halve childhood obesity by 2030. 

Mandating calorie labelling at the point of choice could support the food and hospitality sector to make a key contribution in improving dietary health.

Public Health Minister Maree Todd said: “Before the pandemic, people living in Scotland were consuming more and more food and drink out of home or ordering it in.

“Whether it’s breakfast at a roadside café, grabbing a lunchtime soup and sandwich from a local convenience store or ordering food online from a restaurant, most of us were increasingly buying food outside the home – a trend I expect to resume as we recover from the pandemic.

“Two-thirds of the population living in Scotland is recorded as living with overweight or obesity – a key factor in our plan to address this is calorie labelling. We know that giving people more information, such as the number of calories in meals will enable people to make healthier choices when eating out, or ordering in. This is not novel practice – calories are already required on retail food purchases and calorie labelling for out of home sites is mandated in many other countries.

“Many food companies in Scotland have already taken this significant step voluntarily.  We want to learn from those experiences and I would urge everyone to share their thoughts in this consultation.”

Food Standards Scotland (FSS) Head of Nutrition Science and Policy Dr Gillian Purdon said: “We welcome the launch of the Scottish Government’s consultation on mandatory calorie labelling for the out of home sector.

“FSS has long proposed the introduction of mandatory calorie labelling as part of a suite of recommendations to address the nation’s poor diet. Alongside the consultation, we published the findings of two reports which highlight that overall, calorie information at point of choice can reduce the amount of calories ordered or consumed.

“With eating out is now an everyday occurrence and nearly a quarter of our calories coming from food and drink purchased outside of home, mandatory calorie labelling is one way to support people to make healthier options.”

Head of Policy and External Affairs at the Scottish Retail Consortium Ewan McDonald-Russell said: “Our members in grocery and food-to-go have led the way in providing calorie and nutritional information to consumers, over and above the action they have taken to promote healthier alternatives and reformulate products to reduce their salt, sugar and fat content.

“Ensuring customers of all organisations serving food understand exactly what they are consuming empowers them to make the right choices to ensure they maintain a balanced diet.

“Introducing a mandatory approach to calorie labelling is therefore a reasonable proposition, provided it is implemented in a sensible manner and is applied to all businesses serving food and drink.

“The pandemic has laid bare many of the health inequalities in Scotland – measures need to apply across industry to ensure the most effective outcome and ensure firms which have taken positive action in this area are able to compete on a level playing field.”

Consultation paper ‘Mandatory Calorie Labelling in the Out Of Home (OOH) Sector in Scotland’.