Tag: food and drink

November date for Andrew Fairlie Scholarship culinary competition

The Hospitality Industry Trust (HIT) Scotland has announced that the second annual Andrew Fairlie Scholarship will take place on Tuesday 16th November.  

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 Sturgeon said: “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 UHI said: “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 sources 80% of food from Scotland for its sustainable menus

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.”

St James Quarter is the ‘plaice’ to be this weekend with its first ever Seafood Festival

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

It’s beginning to look a lot like … Edinburgh’s Christmas is back!

On behalf of the City of Edinburgh Council, Underbelly announces that tickets for Edinburgh’s Christmas 2021 are now on sale.

–          Tickets on sale for selected rides and attractions.

–          The much-loved ice rink returns, sponsored by Lidl GB and partnered by Essential Edinburgh.

–          East Princes Street will see the return of festive food & drink and the Christmas Market.

–          West Princes Street will include Santa Land, featuring the magical Santa’s Grotto and family friendly attractions.

–          EH postcodes receive 20% discount.

Edinburgh’s Christmas is back and set to bring festive cheer to the heart of the city.

This year we see the return of the city’s much-loved Christmas ice rink, sponsored by Lidl GB and partnered by Essential Edinburgh, in its new home on George Street. The firm favourite will include a first for Edinburgh’s Christmas, skate up festive food and drink offerings alongside family sessions. Lidl on Ice will open on 19 November.

Once again East Princes Street Gardens hosts one the UK’s favourite Christmas Markets. The fantastic festive market will offer a wide range of European and local food, drink and crafts which are bound to get you into the Christmas spirit. 

The Forth 1 Big Wheel will return, alongside the Star Flyer, all against the backdrop of the iconic Edinburgh Castle. 

Edinburgh’s Christmas at East Princes Street Gardens will open on 20 November.

In a first for Edinburgh’s Christmas, those looking to get to the top of the nice list will find the city’s magical Santa’s Grotto in West Princes Street Gardens.

The lower gardens will be transformed into Santa Land featuring family friendly attractions including the Christmas Tree Maze and market stalls, full of festive treats and gifts. 

Santa Land will open on 19 November.

Tickets for Ice Skating, Santa’s Grotto, The Forth 1 Big Wheel and Star Flyer are now available to purchase through the Edinburgh’s Christmas website. Those with an EH postcode receive 20% off their tickets. 

This year, Edinburgh’s Christmas is going contactless and introducing a new ‘tap and ride’ scheme, rather than purchasing tickets from the traditional box office you will be able to purchase your ticket at each ride.

Further additions to the programme include:

Winter Windows will return throughout the city, and this year’s theme is “Connections and Kindness”. 

This special creative project encourages Edinburgh’s young and budding artists to showcase their talents to residents and visitors outside of the classroom. School pupils are invited to design their own stained-glass window to be displayed in our streets and community hubs.

This year’s theme allows Edinburgh’s school children to reflect on the connections made and kindness that they received and gave during the global pandemic.

The Nativity Scene, which this year moves to St Andrew Square. 

The Nativity Carol Concert, organised in conjunction with Edinburgh Churches Together, takes place on 28 November in St Andrew Square.

Following on from the success of the Light Night rainbow installation on the Mound in 2020, Edinburgh’s Christmas is working with Edinburgh based artist Hannah Ayre who will produce a beautiful contemporary art installation, illuminating the Mound with cascading geometric snowflakes.

This installation will sit alongside Edinburgh’s Christmas tree donated by the Hordaland County Council in Norway and will replace the Light Night event. 

The Mound installation will be illuminated from 20 November.

The Neighbourhood Market will return in 2021 and offer free listings for local Edinburgh businesses and attractions to showcase their products. In 2020, 207 local Edinburgh businesses showcased their products on the Edinburgh’s Christmas website.

To make sure Edinburgh’s Christmas is an experience as enjoyable as possible to all, Underbelly is pleased to be offering sensory packs to children and adult visitors with additional needs.

These will be available to hire, free of charge, and will contain a fidget toy, earplugs, water bottle, stress reliever and ear defenders. These items are designed to help users relax in situations they might find stressful.

The sensory packs are designed and kindly provided by the Edinburgh Festival Fringe Society.

Underbelly is meticulously planning Edinburgh’s Christmas with Covid-19 in mind and is dedicated to creating a safe and fun environment for the 2021 Christmas celebrations.

Working closely with the City of Edinburgh Council and Essential Edinburgh, Underbelly has created an unmissable festive programme, helping to boost domestic tourism and reinvigorating Princes Street and the surrounding areas. 

Edinburgh’s Christmas is designed to support economic recovery across the capital, driving footfall to the wider city centre area, bringing some much-needed cheer and happiness to both residents and visitors to Edinburgh.

This year’s festivities will also support Edinburgh’s Social Inclusion charity, the OneCity Trust with donations being taken at point of sale on the Edinburgh’s Christmas website and collection points at bars.

Underbelly Co-Directors, Charlie Wood and Ed Bartlam said: “The Underbelly team has been working tirelessly to create a bespoke Edinburgh’s Christmas programme that not only provides unforgettable memories and experiences, but also makes visitors feel safe and at ease at all times.

“It’s been a very challenging couple of years for everyone but our proposed plans for Christmas are designed to support economic recovery throughout the capital, and to help Edinburgh be together again.”

Roddy Smith, Chief Executive and Director of Essential Edinburgh said: “We’re delighted to be able to partner with Underbelly to restore Edinburgh’s world-renowned festive celebrations for 2021.

“This year’s event has been designed to provide a much-needed boost to local business by supporting footfall throughout the wider city centre, providing more businesses with the chance to reconnect with residents and visitors to our spectacular capital city. 

“We are especially pleased to support the fantastic ice rink on George Street which I am sure will be a great hit with everyone.”

Edinburgh’s Lord Provost and President of the OneCity Trust Frank Ross, said: “The festive season is a very special time for our city and our communities and I’m sure this year’s programme will be warmly welcomed by residents and visitors.

“Whilst the safety of everyone remains a priority it will be fantastic to see people coming together again and enjoying Edinburgh’s Christmas this year where there really is something for everyone.

“Festive favourites like the big wheel and the Christmas market will be back and it’s great that the fun is spread out a bit further this year, with Santa Land in West Princes Street Gardens and a magical festive ice rink at the west end of George Street. It promises to be a cracking Christmas party for everyone to enjoy.” 

Commenting on the partnership with the OneCity Trust, he added: “After months of lockdowns and social distancing, tackling the challenge of social isolation and inequalities has never been more pressing.

“Partnerships such as this with Underbelly and Edinburgh’s Christmas are crucial to our work. Not only will the return of Edinburgh’s Christmas help bring people back together and promote social inclusion, but the money raised will be a vital lifeline for so many community projects across Edinburgh through our main grant funding programme.”

LISTING INFORMATION

Edinburgh’s Christmas 2021
19 November – 4 January

Facebook: EdinburghsChristmas
Instagram: EdinburghsChrsitmas
Twitter: EdXmas
Website (and to subscribe to the Edinburgh’s Christmas newsletter): www.edinburghschristmas.com

Prices start from £6. EH postcodes receive 20% off

Edinburgh’s Christmas, East Princes Street Gardens
20 November – 4 January

Santa Land, West Princes Street Gardens
19 November – 4 January

Lidl on Ice, George Street
19 November – 4 January

Winter Windows around the city centre
19 November – 4 January

Edinburgh’s Christmas Neighbourhood Market Place
20 November – 4 January

Fancy a Dirt’n’Worms Pizza?

Trick or Treat: Morrisons launches two Halloween-themed pizzas

– Morrisons Dirt ‘n’ Worms Pizza is a sweet treat –

– Morrisons Spicy Fright Feast Pizza has hidden layers of Scotch bonnet chilli sauce –

– Freshly made from Morrisons in-store pizza counters –

Morrisons has launched a Dirt ‘n’ Worms Pizza – which is sure to have families and friends up and down the UK squirming as they tuck in this Halloween. 

The Dirt ‘n’ Worms Pizza has a 10 inch stonebaked base and is topped with squidgy chocolate soil cookie dough, chocolate chunks and strawberry worms. The perfect sweet treat to share.

Morrisons pizzas are a customer favourite and priced at just £2.89, the Dirt ‘n’ Worms is a fraction of the cost of similar limited-edition or sweet pizzas from other high-street chains. 

For those who dare, Morrisons is also launching a 14 inch Spicy Fright Pizza for just £3.89.

The Spicy Fright Feast Pizza has a stonebaked base with hidden layers of Scotch bonnet hot chilli sauce, slices of jalapeño pepperoni, spicy chicken breast, chilli cheese and is topped with hot chillies for spice fang-atics to enjoy. 

Mark Pearson, Buying Manager at Morrisons, said: “These pizzas are two of the spookiest we’ve ever made. Whether sweet or savoury is your thing, both are sure to be crowd pleasers and will keep everyone happy this Halloween.”

Morrisons foodmakers will prepare the pizzas fresh in-store every morning for trick or treating customers to pick up throughout the day from Morrisons in-store pizza counter.

For more information, visit: www.morrisons.co.uk .

Ooni Pizza Ovens’ Darina brings the magic of pizza-making to life in new children’s book

Ooni Pizza Ovens’ Co-founder and Co-CEO Darina Garland has written and self-published her first ever children’s book – Jo and The Dough – with all profits to be donated to mental health charity, YoungMinds.

Inspired by an excited conversation whilst preparing pizza together as a family, and the vivid imaginations of her sons, Darina was struck with the idea to create a book where the yeast comes to life for an epic adventure.

The story follows a young girl Jo, whose dad is eager to show her how to make homemade pizza from scratch. As she learns just how long it’s going to take for the dough to rise, a hungry and impatient Jo sneaks a little extra yeast into the mixture to help speed things up.

When Jo is awakened by a mysterious noise, she’s shocked to discover that her dough has grown into a monster!

This cheeky dough monster has plans of his own and as he heads out of the door, he leaves Jo with no choice but to follow him on a neighbourhood adventure, rounding up ingredients for an epic pizza party.

Darina has teamed up with her Ooni colleague, illustrator Edith Ault, and together they’ve created a magical, fun-filled book that will appeal to children and curious adults alike — or anyone who loves to eat pizza and read as a family.

Darina Garland, Co-founder and Co-CEO of Ooni Pizza Ovens and author of Jo and the Dough, says: “When we cook pizza together as a family, it’s all about being creative, sharing joy and having fun.

“When I realised the awe my sons experienced when learning about the magic of yeast, and the pure excitement of the dough rising, I knew that this could be a fantastic idea for a story. Edith’s vivid illustrations really bring the adventure to life! The illustrations are awesome!”

“Passion and Kindness are two core values at Ooni. Not only do we want to share the joy of making pizza as a way to connect people, but we’re very aware of our responsibility to be a business for good through our Ooni Impact Fund, helping causes we’re passionate about and leaving the world just a little bit better than we found it.”

100% of profits from Jo and the Dough sales will be donated to YoungMinds, the UK’s leading charity supporting mental health among children and young people.

Darina and her husband and fellow Ooni Co-founder Kristian Tapaninaho are aiming to raise £40,000 for YoungMinds through profits from Jo and The Dough and other campaign activity. The work the charity does in aiming to ensure that all young people receive the mental health support they need is absolutely vital and a cause close to their hearts.

Readers are encouraged to enjoy Jo and the Dough whilst creating their own pizza – the book includes an exclusive, child-friendly recipe for Neapolitan-style dough, so that every family can recreate the magic at home – albeit with the correct measurement of yeast!

Jo and the Dough is available in hardback to purchase from uk.ooni.com now, retailing at £9.99.

New vegan ‘takeaway range’ from Quorn to hit shelves this month!

With winter evenings on the horizon, Saturday nights out are turning into Saturday nights in on the sofa. Make way for Quorn’s new vegan ‘takeaway range’, perfect for those looking for a meat-free twist on traditional takeaway treats, that are better for both you and the planet.

Kick off your fakeaway feast with the flavourful Quorn Crunchy Fillet Burger: a chicken-style fillet coated in fennel and smoked paprika seasoned coating. A healthier choice, it will pack a punch on the tastebuds but not the environment. From oven to plate in only 20 minutes, it’s never been easier to enjoy your own crispy fillets from the comfort of your own home, made the way you like it. Extra Mayo anyone!

The range includes three takeaway fan-favourite wings and strips, encased in Quorn’s signature crunchy coating. Made from the brand’s unique super-protein, mycoprotein, providing a feel-good option for those looking to cut down on their meat consumption:

Quorn Buffalo Wings

It’s time to turn up the heat. The meat-free Buffalo Wings are topped with hot and spicy flavouring to entice even the most passionate of meat-lovers with a cayenne pepper, crumbly coating. You’ll never want to order take-out again.

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Quorn Crunchy Strips

Indulge in the crunchiest of strips, perfect for gripping and dipping with all the family. What better way to spice up your night in than munching on your favourite takeaway-style chicken, but with a healthier, vegan twist?

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Gill Riley, Quorn Marketing Director, said: “As our evenings are getting colder and darker, we know our customers will be looking forward to cosy nights in with takeaways high up on the agenda.

“We’re excited to launch Quorn’s new takeaway range to enable families to have a fakeaway feast that is healthier for you and the planet. There is no better way to bring meat-free into your meals this winter.”

Quorn’s Crunchy Fillet Burger is available in a pack of two at Asda for RRP £2.50, from Monday 18th October 2021. The full wings and strips takeaway range will land on Tesco shelves alongside the Crunchy Fillet Burger from Monday 1st November 2021 for RRP £3.00 per pack.

 For more details, visit www.quorn.co.uk or follow @QuornFoods on Twitter and Facebook and @quorn_uk on Instagram.

Host the perfect cheese and wine night with Morrisons

As part of Morrisons The Best event – a fortnight of offers in store across The Best range – Morrisons has paired a selection of top-rated wines with standout cheeses from The Best range.

The pairings will help customers host the perfect cheese & wine night for friends as the nights draw in.

Some of the wines are currently on offer:

  • The Best Pinot Grigio – £8 reduced from £10 until the 2nd November
  • The Best Gavi di Gavi  – £9 reduced from £11 he 2nd November
  • The Best Marques de los Rios Rioja Reserva  – £6 down £8.75 from until the 19th October

It’s beginning to look a lot like Christmas: Morrisons opens festive food to order slots

– Customers can choose from over 134 items including turkeys, award-winning wines, showstopper desserts and a full vegan range –

– Orders can be placed now for collection between the 21st and 24th December –

Morrisons has announced that its much anticipated Christmas Food to Order service has launched. 

Customers can now browse a range of starters, mains, sides, desserts, party food and drinks as well as vegan and gluten free options. Collection slots are available between the 21st and 24th December with 463 stores to choose from.  

Morrisons wants to help customers spend as much quality time with friends and family this festive season, so whether it’s an epic brunch, a turkey roast or a Christmas party, its range of delicious food makes it easy to whip up a feast in no time.  

Morrisons team of chefs and foodmakers have spent the last twelve months testing and crafting the perfect Christmas range. Highlights include The Best Scottish Smoked Salmon which is triple smoked over oak and cask chippings for 14 hours in Morrisons’ own kilns in Grimsby and The Best Fully Trimmed Scottish Wild Venison Loin that has been expertly trimmed and hand cut by Morrisons Butchers. 

Also available in Morrisons Food to Order range are turkeys starting from just £13.96, award-winning vegan options including The Best Vegan Vegetable Wellington and showstopper desserts such as a Fresh Cream Strawberry Gateau. 

Customers can also reserve some of Morrisons award-winning wines including The Best Barolo which picked up a coveted gold medal at the International Wine & Spirits Competition and is perfect for pairing with Christmas dinner.  

Hannah Kilburn, Buying Manager at Morrisons, said: “We know how early some of our customers like to plan for Christmas and our festive Food to Order service is going to help them do just that.

“Customers will be able to find everything they need from feasts to feed the family, intimate dinners with a loved one or parties with friends.”

To place an order, customers need to head to the website, or visit the customer services point in their local store. They choose their collection store, date and time for delivery, and pay a small deposit*.

Orders can be placed now, right up until the 14th December and customers pay the balance of their order on collection. 

For more information visit: https://my.morrisons.com/foodtoorder/.

Frankie & Benny’s is offering free breakfast at Fort Kinnaird

To celebrate the launch of its brand-new breakfast menu, Frankie & Benny’s at Fort Kinnaird is offering free a breakfast to anyone who wears their pyjamas to the restaurant.

Running until midday on Sunday 17th October, customers will have the chance to try the new breakfast items including a fruity French Toast, a Beef Brisket Hash, and a Breakfast Wrap filled with cheese, sausage, bacon, potato tots and fried egg.

To enjoy a free breakfast up to the value of £10, all customers need to do is turn up in their pyjamas, snap a picture of them and their meal and share it on their socials with the hashtag #PJsAtFrankies.

Liam Smith, centre director at Fort Kinnaird, said: “What better way for Frankie & Benny’s to launch their new breakfast menu than to get shoppers dressed in their comfiest pj’s before tucking into some tasty new dishes – all for free!

“If you’re hoping to join the pyjama party at Fort Kinnaird this week, make sure to get booked in as I’m sure it’ll prove popular with our visitors!”

Visit the Fort Kinnaird Frankie & Benny’s restaurant by booking a table online, or by calling 0131 669 3190.