Morrisons is giving customers a new way to help those in need during the festive period by installing a Christmas ‘Giving Tree’ in all its stores, where customers can pick up a bauble worth £1, £2 or £5 to donate to a local food bank or community group nominated by their store.
From today, all 498 Morrisons stores will be putting up their tree with the aim of raising over half a million pounds for a variety of food banks and local communities throughout November and December, which is traditionally the most difficult time for many people.
Customers looking to donate can pick a bauble and take it to the checkouts along with their shopping. Each bauble has a barcode on the back for the checkout colleague to scan, and add £1, £2 or £5 to the customer’s bill.
Since the start of the pandemic, Morrisons has worked closely with food banks and communities across the UK and donated more than £12 million pounds to groups across the UK to ensure no one is left behind.
Morrisons will also continue offering their popular food bank ‘Pick Up Packs’ in stores throughout the festive period as well as bringing back its Gift Donation Stations where customers can donate new gifts. Donated items are passed on to local good causes and charities in the local community.
Rebecca Singleton, Community Director at Morrisons, said:“Christmas can be a challenging time and food banks are a lifeline for many people in the UK. We want to make it easier for our customers to donate in whatever way they can to help those in their local community get the items they need.
“The Giving Tree will give customers a unique and festive way to support local food banks and community groups.”
The Giving Tree initiative is part of Morrisons drive to stock Britain’s food banks and continue feeding the nation and will feature in all 498 Morrisons stores until the 24th December.
Customers’ hopes of a white Christmas have been answered this week as Morrisons launches its new festive pizza range – including a Chocolate Gingerbread pizza (£2.89) hand-topped with snow-shaped marshmallows to create a mini snow scene.
The decadent toppings make for the ultimate dessert pizza, with salted toffee sauce, milk chocolate chips, mini white mallows, double chocolate chunk cookie dough and six mini gingerbread men. A luxurious choice for sweet pizza lovers and perfect for sharing with friends and family.
Available from Morrisons in-store pizza counters, the pizza is part of a new limited-edition range for customers to enjoy in the run up to Christmas.
New festive flavours include The Caramelised Biscuit pizza (£2.89) which has been created with biscuit and pizza fans in mind. The 10-inch pizza base is coated with a generous serving of caramelised biscuit spread and topped with white chocolate chips and caramelised biscuits.
And for those who can’t wait until the 25th for their Christmas dinner, the Pigs in Blankets pizza (£3.89) is topped with classic Pigs in Blankets, chicken and cranberry sauce – on a 14-inch stonebaked base with tomato sauce and cheese. The ultimate way to enjoy these festive favourites ahead of the big day.
Mark Pearson, Buying Manager at Morrisons, said: “Our customers love Christmas and they love pizza. So we challenged our foodmakers to come up with three festive flavours to spread some Christmas cheer amongst customers and get everyone excited for the festive season.”
The new Christmas pizzas will be available at pizza counters in Morrisons stores across the country. The Pigs in Blankets and Chocolate Gingerbread pizzas are available until Friday 24th December, priced at £3.89 for Pigs in Blankets & £2.89 for Chocolate Gingerbread Pizza.
The Caramelised Biscuit pizza will be available from Monday 15thNovember until Sunday 28thNovember, priced at £2.89.
The all-day restaurant will be located on level 4, occupying 8,400 sq ft, including a terrace overlooking the entrance, joining the other mouth-watering culinary offerings already located within The Quarter.
Directly accessible from Register Square and reflecting the brand’s signature culinary style, Duck & Waffle Edinburgh will deliver its playful take on traditional British cuisine with broad European influences emphasizing local, rustic, seasonal and sustainable ingredients to the Scottish capital, with dishes designed for sampling and sharing.
Following a hugely successful first phase launch, the signing is a demonstration of the global appeal of St James Quarter, as the mixed-use district continues to establish its place as the number one dining destination in Scotland.
Ed Corrigan at St James Quarter, said: “For a brand of the calibre of Duck & Waffle to choose St James Quarter for its first UK restaurant outside of London is a massive coup for Edinburgh, underlining not just the strength of the city’s international appeal, but St James Quarter’s growing reputation in the market.
“It adds to a stellar food offer that will cater for all of our visitors, from the casual diner to the serial foodie – we absolutely cannot wait for this opening.”
Shimon Bokovza, Managing Partner & Brand Visionary of Duck & Waffle added:“Duck & Waffle was born in London and we’re proud to spread our wings to Edinburgh’s anticipated St James Quarter as we expand globally.
“We’re eager to participate in the city’s love for culture and the arts through our own contribution of culinary creativity and epicurean community.”
Duck & Waffle will join the likes of SUSHISAMBA, Bonnie & Wild, Ka Pao, Black Sheep, Bross Bagels, Salerno Pizza, Wingstop, Thai Express Kitchen and Pho as St James Quarter continues to strengthen an already formidable line up of dining options.
A game-changing mixed-use development being delivered by Nuveen Real Estate, St James Quarter completes the distinctive offer of Edinburgh with over 80 new brands, an enticing mix of restaurants and bars, W Edinburgh, a boutique Everyman Cinema, a Roomzzz Aparthotel, and an unrivalled guest experience providing customers with an enviable events programme in a range of new and attractive public spaces.
Complementing an unrivalled shopping offer – which includes a host of brands including & Other Stories, Mango, Zara, Bershka, Pull & Bear, Stradivarius, Russell & Bromley, Miele, Next, H&M, JD Sports, John Lewis, and many more – St James Quarter will be a premier food and drink destination providing a truly diverse offer – from fast food, fresh food, to family and restaurant dining including Bonnie & Wild as the anchor for the development’s new concept food hall, Five Guys, and The Alchemist. The offer will be available over a number of locations throughout St James Quarter, each with its own unique look and feel.
November is World Vegan Month and, with COP26 taking place just along the M8 in Glasgow, a lot of East coasters may be tempted to explore more vegan alternatives in an effort to reduce their impact on the planet.
Whether you’re looking for somewhere to enjoy a relaxed vegan dinner with friends or vegan-friendly fashion and beauty products, here’s five ways to celebrate World Vegan Month at Fort Kinnaird:
Enjoy some ‘vegatsu’ at wagamama
With wagamama committing to making half of its menu meat-free by 2022, there is a growing number of vegan options available at the restaurant in Fort Kinnaird – which is open until 9.00pm every day.
With dishes including silky, rich kareborosuramen, vegan ribs and vegatsu on the menu, those in search of a vegan meal will be spoilt for choice. Check out the menu here.
Try the vegan experience at Frankie & Benny’s
Frankie & Benny’s has long been a family favourite and the chain now has a host of vegan options on their menu for those looking to try more plant-based options.
The Tower Beet Burger, loaded with vegan mozzarella, sliced aubergine, napolitana sauce and torn basil is a mouthwatering option, while the vegan peperoni pizza along with plantballs Italiano and vegan ice cream mean there is something for everyone at Frankie & Benny’s.
The restaurant at Fort Kinnaird is open until 9.00pm from Monday to Thursday and until 10.00pm on Friday, Saturday and Sunday, making it an ideal way to complete your day out.
Experience the ‘Angry Vegan’ at Bread Meats Bread
Bread Meats Bread has been a hit at Fort Kinnaird ever since it opened its doors, and the restaurant has a number of incredible vegan options.
Using Moving Mountains Plant Based Burgers, the team at Bread Meats Bread have developed a range of delicious burgers, including the ‘Cheesy M&M’ and the ‘Angry Vegan’, for those looking for a fantastic burger, without the meat.
Find out more about Bread Meats Bread’s largest restaurant in Scotland here.
Get the best of the Plant Kitchen range at M&S
This bestselling range at M&S is a staple for those looking to create plant-based meals at home.
Spice up your night with tacos made with Plant Kitchen fishless goujons or pack a punch with crispy BBQ wings inspired by the flavours of Korea.
After a sweet treat? Plant Kitchen now offers salted caramel cookie dough – perfect for layering with fruit and dairy-free ice cream.
Luxury British chocolatier and cacao grower Hotel Chocolat is well known for its incredible chocolate selection, but did you know the retailer also stocks a host of vegan options?
With the ‘vegan sleekster’ selection box and the ‘all dark vegan chocolate hamper’ available, pop in store to see the incredible range of vegan sweet treats.
Put some pep in your step with vegan shoes from OFFICE
There’s never been so much choice when it comes to vegan fashion. Some of the world’s biggest fashion brands are now making clothing, shoes and bags using materials like recycled ocean plastic and reclaimed water bottles to reduce their impact on the planet.
OFFICE is a great example of how giving up leather doesn’t mean giving up on style. Stop by to browse its range of vegan shoes from brands including Dr. Martens and Blowfish.
Your big vegan day out doesn’t have to stop when you head for the big screen at Fort Kinnaird’s ODEON cinema.
ODEON’s popcorn is vegan and the cinema’s dairy-free Ben & Jerry’s ice cream is suitable for vegans if you’re feeling indulgent. Check out what’s showing at ODEON Cinema.
Diwali, known as the festival of lights, is a five-day religious festival celebrated around the world. The festival is celebrated by many different faiths, bringing family and friends together.
Here are some tips to help you enjoy a healthy Diwali:
Celebrate with healthier food choices
Traditional sweet treats and flavoursome food is a key part of the Diwali festivities, and it is fine to allow yourself to enjoy some of your favourite dishes. Avoid over-indulging for a prolonged period and try to make some healthier food choices, such as fresh fruit and unsalted nuts, rather than fried foods and sweets.
Healthy Food Preparation
If you are responsible for preparing food for the festivities, look after the health of your loved ones by avoiding too much fat, salt or sugar in your cooking. Include plenty of heart-healthy ingredients such as fruit, vegetables and wholemeal foods, for example wholemeal chapatis, brown rice and wholemeal pita bread.
Move more during Diwali
Take the opportunity to get more active during Diwali. Keep your normal routine going as well as finding opportunities to include more activities, such as walking and dancing.
If you know you will be consuming more calories during Diwali, why not build a workout in at the start of the day to compensate.
– Great seasonal pork deals for customers during November –
Morrisons is lending a helping hand to struggling pig farmers by reducing the price our customers pay for pork and increasing the amount of meat we prepare. The measures are aimed at helping to alleviate the current pressures faced by pig farmers.
Morrisons is cutting the price of seasonal cuts of pork – such as joints, chops, bellies and steaks – to encourage customers to support farmers and buy more pork products.
Throughout November, the following special prices will be running across Morrisons Market Street counters:
Product
Price per k/g
Morrisons British Bone In Pork Loin
£3 per k/g
Morrisons British Bone In Pork Loin Chop
£3 per k/g
Morrisons British Pork Shoulder Steaks
£2 per k/g
Morrisons British Bone In Pork Shoulder
£2 per k/g
Morrison British Bone In Pork Belly
£3 per k/g
Morrisons The Best Thick Pork Butcher Counter Sausages (six pack)
£1 per pack
Morrisons Thick Pork Sausages (20 pack)
£2 per pack
Britain is a significant exporter of pork. However, in recent months a labour shortage of skilled workers, as well as increased difficulties in exporting, has left the industry with a growing backlog of pork.
Morrisons understands the issues faced by farmers because we are a producer of meat as well as a retailer. Alongside the industry, in recent weeks, we have already changed our meat cuts because stock is growing larger on farms before reaching our meat preparation sites.
We have also invested in automating our sites and are adopting new ways of working to enable us to take up to 3,000 more animals per week.
In addition, to speed up the process and get pork to our customers quickly, our in-store butchers will now be receiving more bone-in pork joints from our own sites – and then using their skills to finish the products ready for customers in store.
Morrisons is committed to only selling 100% fresh British meat. As the only major UK supermarket with our own meat preparation sites, we are continuing to invest in our butchers – both in our sites and stores. This September, 75 colleagues joined our 18 month butchery apprenticeship programme.
In addition to supplying pork to our own stores, throughout November our meat sites will also be supporting the wider pig industry by supplying additional pork for sale outside of Morrisons. This meat will either be exported outside of the UK or sold domestically to smaller butchers as whole carcasses.
Sophie Throup, Head of Agriculture at Morrisons, said: “The British pig industry is struggling at the moment. As a meat producer as well as a retailer we believe we are well placed to help.
“We will therefore be offering our customers great deals on pork throughout the month, as well as trying to help the whole industry to prepare more meat.”
Rob Mutimer, Chairman of The National Pig Association, said: “The National Pig Association is delighted that Morrisons continues to support the British pig sector with their proactive approach in finding solutions to help alleviate the significant difficulties our farmers still face. Anything retailers can do to promote British pork to their customers is warmly welcomed.”
Morrisons is British farming’s biggest supermarket customer with our own Livestock and Produce Teams. We work directly with farmers, and take meat, fruit and vegetables direct from farms to our meat, fruit and vegetable preparation sites around the UK.
Seasonal pork recipes from Morrisons chefs can be found on:
National Craft Butchers (NCB), the trade body representing quality independent retail butchers, launched their first ever survey of British Butchers in July 2021, reaching out butchery businesses across Britain. The results are now out and demonstrate just why butchers are the first choice for consumers concerned about climate change.
Sustainability and provenance are growing concerns for consumers and for British Butchers alike. Reducing food miles and supporting regenerative farming practices and the rural economy is ‘meat and drink’ to the majority of craft butchers:
87% of respondents prioritise local produce in their shops
6 out of 10 prefer to sell Grass fed, Organic or Free-Range meat
38% will buy animals live direct from market for full traceability
Two-thirds rely on a small local abattoir to supply their meat
Over the last 18 months shopping habits have changed, with the survey revealing that
60% of butchers have experienced changes in their usual customer profile since March 2020 – the biggest change being the arrival of younger shoppers who want to shop locally and care about where their meat comes from.
Red meat produced in the UK is amongst the most sustainable in the world, so consumers can be confident that British livestock production is part of the solution not the problem. Recent information from AHDB, QMS and HCC points out that 65% of farmland in the UK is unable to sustain food crops but is ideal for grazing cattle and sheep and that the UK Climate is also ideal for growing grass for animals to eat.
In other words, ‘It’s not the cow but the how.’
Richard Stevenson, Technical Manager of National Craft Butchers commented: “As COP26 continues the results of our first Butchers Survey are a timely reminder that British Craft Butchers, like the farmers that supply them, take climate change seriously.
“They sell high quality, responsibly farmed British meat because they believe it’s the best, and so, in increasing numbers, do their customers. ”
National Craft Butchers encourage customers who care about where their meat comes from and how it is produced to visit their local craft butcher.
Bross Bagels has partnered with a collective of the nation’s favourite vegan brands and is set to transform its shops for a day, showcasing an entirely vegan menu to highlight World Vegan Day today (Monday 1st November).
Though Bross is already popular with vegan diners thanks to an appetising collection of plant powered bagels and street food sides, on Monday 1st November, all of the Bross favourites will be reimagined in vegan-friendly versions.
Working closely with Scottish vegan meat producer Sgaia, THIS™ – who make hyper realistic alternatives to meat, and Minor Figures – who make plant-based products for coffee lovers – the menu is set to be bursting with flavour and fresh new, innovative recipes.
The Bross team have crafted an extended menu, which includes vegan-friendly versions of all of the Bross classics, as well as a range of new and unique vegan fillings.
From vegan pizza bagels using Sgaia’s vegan ‘pepperoni style slices’ to the ever popular ‘Nuggs Faux Sho’ (£7.50) – a vegan bagel bursting with THIS™ Buffalo Nuggs, pickled fennel slaw, shrettuce, pickles and Mama Bross’ vegan ranch dressing, the signature, ‘Dirty Rachel’s Vegan Sister’ (£7.75) – Sgaia’s Facon, ‘cheese’, sauerkraut, crispy onions and jalapenos served on a vegan bagel, as well as a Vegan take on the classic ‘Mama Bross’ bagel.
On the day, the bakery team will be rolling, boiling, and baking only vegan bagels, which are hand-made with passion and craft, in the Bross Bakery in Portobello to a traditional recipe, meaning there’s no need to miss out on the Montreal magic.
The bakery team at Bross have perfected the vegan bagels which are made using the same hand-crafted process that all of the bakery’s Montreal style bagels are made, but without using honey or eggs.
As well as a collection of bagels, hot-dogs, fries and sides, Bross Bagels will be working with Minor Figures to make sure coffee-loving locals can get their caffeine fix. Minor Figures – who create 100% plant-based products for coffee lovers, baristas and a better planet – will be serving up oat coffees, alongside their innovative canned speciality brews, including their Latte, Chai Latte and Matcha Latte.
For those visitors dining later in the day, beer will also still be on the menu, with the Bross Bar in Portobello serving up Pilot Beer’s newly vegan friendly range of beers.
Bross Bagels Founder, Larah Bross explains; “Our menus are hugely popular for vegan diets, and indeed our vegan options have always been enjoyed by a hole lot of non-vegans too.
“We’ve always worked hard to offer plenty of plant-based choices from our filthy fries to our popular bagels like ‘Dirty Rachel’s Vegan Sister’ – I’m a firm believer that no one should miss out on our flavour-bursting bagels.
“Part of what drives my passion for continuing to evolve our menus at Bross, is encouraging people to try something new – and fall in love with it. Hopefully transforming our menus for the day will encourage our bagels fans to try something a little different, while making a difference.”
For one day only, visitors to Bross Bagels shops across Edinburgh will also see the brand’s iconic pink neon signage swapped out for some plant inspired visuals.
For more information on Bross’ shops across the city, visit www.brossbagels.com
The finals will see five talented chefs compete for the chance to become Andrew Fairlie scholars and take part in once-in-a-lifetime culinary experiences.
Perth College UHI will host the skills test and judging portion of the day, with the winners’ announcement being made at Gleneagles. A teenage Andrew, encouraged by mentor Keith Podmore, enrolled in a City & Guilds course at Perth College UHI before following Podmore to London members club, Boodles, and eventually winning the first ever Roux Scholarship.
The scholarship recognises two outstanding individuals each year – one male and one female – who are forging ahead with their culinary career and working in Scotland.
The aspiring chefs in the running for the ‘ultimate scholarship’ in the industry include Josh Wilkinson, 26, who is currently working as Senior Chef de Partie at the Isle of Eriska Hotel.
Chef de Partie at The Torridon Amy Stephenson, 22, has likewise made the final, as has Spud Henderson, 32, Chef de Partie at Craig Millar @ 16 West End.
There are also two returning finalists from 2019’s competition – Ryan McCutcheon, 29, now Chef Patron at Achray House Hotel, and Peter Meechan, 24, Chef de Partie at The Glenturret Lalique Restaurant.
Spearheaded by HIT Scotland and supported by the First Minister, Scottish Government and Gleneagles, the scholarship was first launched in February 2019 in recognition of Andrew Fairlie’s significant and lasting contribution to the hospitality industry.
In 2019, the scholarships were awarded to Emma-Rose Milligan from Kilmarnock and Joseph Harte from South Queensferry (top).
David Cochrane, CEO at HIT Scotland,said: “After announcing the finalists last year, we are very much looking forward to seeing them in action next month.
“This is a unique opportunity for these chefs working in Scotland to take on the mantle of Andrew’s legacy and experience some fantastic industry opportunities that will help develop their careers. Best of luck to all the finalists!”
Stephen McLaughlin, Restaurant Andrew Fairlie Head Chef and lead judge,said: “We have had to wait a while for this year’s Andrew Fairlie Scholarship to come around and now that it is almost upon us, we are as excited and as privileged as ever to play our part in preserving and extending Chef Andrew’s legacy through nurturing and mentoring this year’s very talented finalists.
“The finalists can expect a tough challenge to be laid out in front of them on Finals Day, but at the same time the day itself will be fun, educational and inspiring. We are delighted to be partnering the day with Perth College and are over the moon to add the college to the list of Andrew Fairlie Scholarship collaborators.”
First Minister Nicola Sturgeonsaid: “After what has been an incredibly difficult year for our hospitality sector, it is heartening to see new and inspiring culinary talent emerging through this fantastic scholarship in honour of Andrew Fairlie.
“Throughout his life and career, Andrew did so much excellent work to inspire the next generation of ambitious, talented chefs in Scotland and this scholarship will contribute to his legacy.
“It is great to see so many young, up-and-coming chefs aiming to benefit from the scholarship. They will all undoubtedly make their mark and contribute to a strong and sustainable recovery for Scotland’s hospitality sector.”
Conor O’Leary, Managing Director at Gleneagles, commented: “We are enormously proud to support the Andrew Fairlie Scholarship, which provides an important platform for emerging talent and strengthens Scotland’s reputation as a centre for culinary excellence.
“We very much look forward to hosting the finalists here at Gleneagles in November and are delighted to have the opportunity to continue working with HIT Scotland to ensure the culture that Andrew established is promoted and nurtured in the next generation of chefs.”
Ype van der Schaaf, Sector Manager of Hospitality and Food Studies at Perth College UHIsaid: “On behalf of the team in Hospitality and Food Studies, we welcome the opportunity to host the Andrew Fairlie Scholarship final within our kitchens and facilities.
“We are ready to support HIT Scotland with the event and welcome the opportunity to involve our students to support the event and the finalists, giving them invaluable experience.”
The chosen winners will gain industry-wide recognition as Andrew Fairlie Scholars and experience once-in-a-lifetime opportunities such as a practical stage in an international kitchen and at Michelin star restaurants Restaurant Andrew Fairlie at Gleneagles and Core by Clare Smyth.
COP26 Presidency releases details about its approach to food and catering for conference delegates, including information on sustainability and food sourcing
Menus at COP will be affordable and with a strong focus on sustainability
Eighty percent of food to be served at conference will be seasonal and sourced from Scotland
Sustainable measures at the heart of approach
COP26 delegates will be served sustainable, locally-sourced food at the upcoming climate summit in Glasgow, the UK has confirmed.
Overall, 95 percent of the food will be from the UK, largely sourced from Scotland, and be seasonal. This will put sustainability at the heart of catering for the summit, reducing emissions and promoting environment-friendly food production.
COP26 will set an example for other large-scale international events, in terms of food sourcing, by taking a number of measures to ensure a sustainable approach:
Ingredients will be replicated across the conference’s menus to ensure produce can be repurposed for other meals, if necessary, to avoid food waste.
The cups used to serve drinks will be reusable and it is estimated that this approach will save up to 250,000 single use cups.
Suppliers are setting high standards for sustainable food production, from Edinburgh’s Mara Seaweed, which is abundant and entirely sustainable and does not require fertilizer, fresh water or soil to grow, through to Benzies carrots and potatoes who use wind turbines to power their cool storage, biomas to provide heating and actively recycle the water they use.
In line with the international nature of COP26, we will be using Scottish produce to deliver an international inspired menu. There will even be a Scottish fusion to certain international dishes such as the ‘Scotch beef ramen’.
COP26 President-Designate Alok Sharma said: “There will be a tremendous amount of work to be done at COP26, with many hours of negotiations and long days, so the choice of food that we serve our visiting delegations, staff and all our volunteers, is very important.
“It is exciting to see such innovation in the menus that will be on offer and to understand the thought and effort that has gone into making dishes both healthy, sustainable and suitable for different diets and requirements.
“We very much look forward to giving our international visitors a flavour of the wide-ranging cuisine the UK has to offer.”
Kevin Watson, Business Director, SEC Food said: “We have worked hard to create low carbon menus that are accessible to all. We hope our sustainable food strategy will shape menus of the future as we all work to protect our planet.
“As well as providing great tasting and nutritious food, our menus are focused on local and seasonal sourcing, with a plant-forward approach. We have been delighted to showcase and work with so many local Scottish suppliers and our teams are looking forward to supporting the event.”
Forget the catch of the day, St James Quarter has a number of exciting activities lined up as it gears up for its first ever Edinburgh Seafood Festival, in partnership with Seafood Scotland, featuring some fin-tastic collaborations.
Taking place Friday 22nd – Sunday 24th October, from 12noon to 7pm each day, foodies will have the chance to drop into a series of intimate events from sushi making with Maki & Ramen, Seaside Gin tasting and pairing with The Oysterman and Japanese roll sessions with Harajuku Kitchen.
Attendees can head to the ‘Seafood Dome’ located on St James Square throughout the weekend and enjoy a variety of cooking demonstrations suitable for all ages.
Join MasterChef winner Gary Maclean on Saturday 23rd October from 12noon, where the Scottish National Chef will explore an array of seafood the Scottish larder has to offer and take part in an exclusive Q&A session with him.
And it doesn’t stop there, those ‘trout and about’ can enjoy freshly shucked oysters from The Oysterman from Friday to Sunday and live music from Edinburgh Jazz & Blues throughout the weekend.
Nick Peel, Managing Director at St James Quarter, said: “We promised something new and exciting every week and that’s exactly what we are delivering.
“We know from the success of our food and beverage brands just how much customers love culinary experiences, so we’re extremely excited to be partnering with Seafood Scotland to present our first ever Seafood Festival this weekend.
“From sushi making with Maki & Ramen to educational sessions with MasterChef winner Gary Maclean – there really is something for everyone to enjoy!”
Clare MacDougall, Head of Trade Marketing (Middle East, North America and UK) at Seafood Scotland added:“At Seafood Scotland we are always looking for ways to showcase the range of quality products we have in Scottish waters and being part of St James Quarter’s first Seafood Festival will help us do just that.
“Head along to learn more about what you can do with different types of seafood and you’ll be in for a treat if you spot The Oysterman as he will be shucking fresh oysters and serving them to you with a pairing of your choice.”
To celebrate the Seafood Festival, St James Quarter is offering all customers half price car parking from 5:30pm every night until Sunday 31st October.
So, ‘sea’ it for yourself, head to the St James Quarter’s social channels for more info: @stjamesquarter
