As the nights draw in and the leaves begin to turn, The Ivy on the Square will celebrate the change of the season and the arrival of the autumn equinox with a ‘Harvest Moon’ themed installation, a seasonal cocktail menu carefully crafted with Johnnie Walker and an enticing new dessert.
Launched yesterday, The Ivy on the Square will mark Harvest traditions that have been celebrated by Britons for centuries with a new installation featuring an abundance of oversized vegetables and dried flowers, with touches of The Ivy on the Square glamour and theatre throughout the restaurant.
A new seasonal cocktail menu launched in partnership with Johnnie Walker includes the Smashing Pumpkin (£10.85), featuring sweet and smoky Johnnie Walker Black Label whisky, pumpkin purée, lemon juice, and topped with ginger ale, for that truly autumnal feel, and ThePerfect Pear (£11.50), complete with Johnnie Walker Black Label, xante pear cognac, pear puree, cinnamon syrup, egg white, and aromatic bitters.
Smashing Pumpkin The Perfect Pair
Additional new cocktails on the limited-edition menu include Thyme for Harvest (£11.75) containing Johnnie Walker Gold Label Reserve, Beet it juice, lemon juice, and sugar syrup topped with ginger beer, and the decadent Foraged Boulevardier (£11.50), complete with Johnnie Walker Gold Label Reserve, apple infused Mancino cherry Vermouth, and Aperol.
Thyme for Harvest The Foraged Boulevardier
For those with a sweet tooth, a showstopping new dessert, Hazelnut praline parfait (£10.95), will go down a treat. Complete with crushed pistachio, a rich dark chocolate mousse, and a whisky infused caramel sauce to help guests celebrate the age-old Harvest Moon traditions in style.
Government unveils plans to overhaul tipping practices, helping around 2 million people top up their income
UK Government to tackle shameful tipping practices and ensure all tips go to workers
plans will help around 2 million UK workers retain their tips, which can make up a large proportion of income for many hospitality workers
customers will know tips are going to the worker for a fair day’s work
All tips will go to staff under new plans to overhaul tipping practices set out by the UK Government today (Friday 24 September), providing a financial boost to hospitality workers across the country.
Most hospitality workers – many of whom are earning the National Minimum Wage or National Living Wage – rely on tipping to top up their income. But research shows that many businesses that add a discretionary service charge onto customer’s bills are keeping part or all of these service charges, instead of passing them onto staff.
The government will make it illegal for employers to withhold tips from workers. The move is set to help around 2 million people working in one of the 190,000 businesses across the hospitality, leisure and services sectors, where tipping is common place and can make up a large part of their income.
This will ensure customers know tips are going in full to workers and not businesses, ensuring workers receive a fair day’s pay for a fair day’s work.
Tipping legislation will build on a range of government measures to protect and enhance workers’ rights. In the past 18 months alone, the government has introduced parental bereavement leave, protected new parents on furlough, and given millions a pay rise through a higher minimum wage.
Labour Markets Minister Paul Scullysaid: “Unfortunately, some companies choose to withhold cash from hardworking staff who have been tipped by customers as a reward for good service.
“Our plans will make this illegal and ensure tips will go to those who worked for it. This will provide a boost to workers in pubs, cafes and restaurants across the country, while reassuring customers their money is going to those who deserve it.”
Moves towards a cashless society have accelerated dodgy tipping practices, as an increase in card payments has made it easier for businesses to keep the funds.
80% of all UK tipping now happens by card, rather than cash going straight into the pockets of staff. Businesses who receive tips by card currently have the choice of whether to keep it or pass it on to workers.
Today’s plans will create consistency for those being tipped by cash or card, while ensuring that businesses who already pass on tips fairly aren’t penalised.
The legislation will include:
a requirement for all employers to pass on tips to workers without any deductions
a Statutory Code of Practice setting out how tips should be distributed to ensure fairness and transparency
new rights for workers to make a request for information relating to an employer’s tipping record, enabling them to bring forward a credible claim to an employment tribunal
Under the changes, if an employer breaks the rules they can be taken to an Employment Tribunal, where employees can be forced to compensate workers, often in addition to fines.
Tipping legislation will form part of a package of measures which will provide further protections around workers’ rights.
Building on economic support measures, the UK Government recently announced a range of initiatives to support the hospitality sector through its first ever Hospitality Strategy.
This set out ways to help the sector improve its resilience, including by making hospitality a career option of choice, boosting creativity, and developing a greener sector.
The Bon Vivant Group is expanding its collection of Edinburgh eateries with a new 140 cover family friendly restaurant, Luckenbooths.
Luckenbooths will open in the heart of Edinburgh’s Old Town, offering a refreshing twist on much loved classic dishes with the same high-quality, exceptional dining experience locals have come to love from the award-winning hospitality company.
Taking its name from the locked booths which used to exist on the ground floor of the magnificent tenement buildings that formerly stood at the north of the historical Royal Mile, Luckenbooths will bring a much needed contemporary, family friendly offering to the city centre.
Located at 329 High Street, Luckenbooths is set to welcome back a familiar face with former chef from The Bon Vivant, Emma Clark-Szabo (above) returning as Head Chef.
Working closely with some of the finest suppliers in Edinburgh, Clark-Szabo has created mouth-watering dishes inspired by their fresh and flavoursome produce, with honey straight from the hives of Edinburgh Honey CO in Leith, bespoke batch whisky from Woven Whisky, and freshly caught lobster from Belhaven Lobster.
With the new menu designed to celebrate the best of Scotland’s local larder, guests can start the day with a hearty stack of Scotch pancakes complete with oat crumble and Edinburgh Honey Co. rose honey, or fresh and delicious beetroot glazed Scottish smoked salmon royale, with dill crème fraîche and rye toast.
The all-day menu presents a wide selection of dishes catering for the entire family, with Campbell’s haggis & beef shin bon bons, a Moving Mountains® vegan burger, and a crispy duck bowl with Asian ‘slaw, watermelon and toasted sesame – there is something for everyone to enjoy.
Guests can also take in the historic surroundings of Edinburgh’s old town while enjoying a dram or a glass of wine on the Luckenbooths spacious outdoor terrace. As with the other The Bon Vivant Group venues, the team have worked with The Bon Vivant’s Companion to put together a curated selection of wines, beers and spirits specially selected to complement the menu.
Luckenbooths is also set to offer a specially created children’s menu with a range of delicious small and large plates that will delight diners of all ages. The menu will include a Scottish beef burger, family favourite mac & cheese with vegetables, and for dessert a delicious chocolate brownie or mini plum mess.
Anthony Hester, Director at The Bon Vivant Group said:“Luckenbooths is a fresh, new, family friendly concept for The Bon Vivant Group where guests can gather every week to catch-up over drinks with friends, come together with family for Sunday lunch or celebrate those big life moments with those closest to us.
“We have taken all of the classic elements of casual dining fused with the high quality, excellent customer service of our other venues and created a space that is central, contemporary and most importantly, family friendly. We are really excited to introduce a new generation of local Edinburgh customers to The Bon Vivant Group and celebrate the best of Scottish hospitality for years to come.”
Edinburgh City FC Women’s team will be sponsored for the forthcoming season by Bellfield Taproom.Bellfield’s logo will feature on the team strips and the partners will hold a number of joint activities such as charity fundraisers and quiz nights.
Bellfield Taproom – in the city’s Abbeyhill district – is a stone’s throw from the club’s home base: the new Meadowbank Stadium.
The team will return to playing home matches at Meadowbank, from November this year, when the newly rebuilt stadium reopens.
Dave Armstrong, Head of Media & Communications, Edinburgh City FC Women said: “Sponsorship is crucial to our team and Bellfield is very local to our home base. Their reputation for being inclusive and ‘supporting local’ means they are a great partner for the club.
“We are ambitious and aiming to get to the top level, so we hope to make Bellfield proud of their association with the team.”
Women’s football in Scotland is growing at a rapid pace and the opportunities for brand and business awareness and promotion are increasing exponentially.
Edinburgh City FC Women’s team currently play in the SWF Championship which is one tier away from Premiership football.
The Edinburgh City Women’s squad boasts many Scotland Internationals as well as former Hibs and Celtic players.
The team has a Turkish International in Yasemin Emek and an American No.1, Kelli Hanman.
Bellfield director Marie Brown said: “We’re pleased to be sponsoring such an ambitious and talented squad and look forward to following their progress this season.
“We’re also looking forward to meeting the players and to hosting events and fundraisers at our Taproom to help them on their way.”
Doughnut shop set to expand and recruit thanks to Scotmid partnership
A popular, independent doughnut shop has opened a second store in Edinburgh following the success of its partnership with a leading Scottish convenience retailer.
Leith-based The Kilted Donut began supplying Scotmid in February. Since then, it has supplied over 10,000 delicious doughnuts to customers at Scotmid’s flagship store in Leven Street. Firm favourites have proved to be the Nutella Bomb and the Brown Butter Biscoff.
As a result of the relationship with Scotmid, the business’s growth plans have been accelerated. Co-Founders, Mark Anderson and Lena Wollan, an ambitious husband and wife team, are now poised to extend their reach across the city with the opening of a second store in Stockbridge – and aim to expand their team by more than 50% through the recruitment of four more members of staff.
The consistent wholesale order has also supported the business to increase their daily output through the purchase of key equipment and an upgrade to a larger kitchen. This has led to new partnerships including one at Easter Road Stadium, helping to feed hundreds of hungry football fans.
Lena Wollan, Director and Co-Founder of The Kilted Donut (above), said : “The partnership with Scotmid means so much to us. It has been the springboard to reaching a broad customer base, which has supported our business in many ways, not least through the opportunity supercharge our expansion plans and open doors to new supplier relationships.
“We genuinely value Scotmid’s commitment to supporting independent producers such as ourselves. We look forward to introducing new flavours into our growing repertoire over the coming months and working in our new premises.”
Influenced by a doughnut shop visit in New Orleans, The Kilted Donut began as a small stall at Leith market before moving into its current site in Great Junction Street.
Lena and Mark have been perfecting their own recipe over the last three years and are committed to creating the best doughnuts from natural ingredients, without the use of pre-made mixes or artificial flavours.
Their existing menu comprises around 40 individual flavours, with six flavours chosen on rotation each week.
Danny Scobie, Food-To-Go Operations Manager at Scotmid, said: “Kilted Donut is a fantastic example of a Scottish business that is committed to supplying the best quality local produce and we’re thrilled to be able to sell their incredible products in our Leven Street store.
“The doughnuts have been extremely popular with customers, who are excited to see the new flavours we have every week.
“We’re delighted to see Lena and Mark’s business go from strength to strength and to have played a role in their journey of expansion and success in Edinburgh.”
The Kilted Donut partnership forms part of Scotmid’s wider local sourcing strategy, which focuses on both provenance as well as supporting local, innovative suppliers. The retailer aims to grow the business through innovation and partnership which comes as a direct response to meeting shifting customer demands for greater choice and top quality, local products.
Other Scotmid suppliers include well-known Scottish names such as Grahams, Tunnocks and Barrs, all the way through to emerging brands such as Confectious Fudge and Lost Orchards Cider.
The retailer is always interested in discovering new and innovative products via Product Guru’s free specialist platform: www.productguru.co.uk/scotmid
Scotmid’s Leven Street store is located at 5-19 Leven St, Edinburgh, EH3 9LH.
After a year hiatus, Aldi’s hugely popular Supermarket Sweep has returned and customers in one of our Edinburgh are now being given the opportunity to ‘go wild in the aisles’ and raise as much money as possible for a local foodbank.
One lucky shopper will be chosen to do a five-minute trolley dash in store and take home all the products they can grab in that time, with Aldi donating the cash value of the trolley to a local foodbank. Run in accordance with current COVID-19 safety guidelines, the shopper will also be given a list of three Scottish products they need to find. If successful, Aldi will double the cash donation to the foodbank, and the savvy shopper will get to pick a Specialbuy item of their choice*.
One of the most enjoyable ways to get in your weekly shop, local residents can apply by filling out an online application form accessed via a QR code, which will be displayed in the Gorgie Park Road store from Monday 20th to Sunday 26th September.
Richard Holloway, Regional Managing Director for Scotland, said:“The Supermarket Sweep is a hugely popular event in the Aldi calendar, and we are thrilled to bring the competition back this year and offer one local Edinburgh resident the chance to win a shopping experience like no other.
“We know how much foodbanks have struggled during the pandemic, and because we had to pause Supermarket Sweep last year, we thought we’d offer to double the cash donation if contestants can find certain Scottish products during their dash around the store.
“From Elgin to Ayr and Inverness to Hawick, we hope to give as many people across Scotland as possible a chance to take part this year and raise as much money as we can for local foodbanks in the process.”
The Supermarket Sweep will be run in line with current COVID-19 guidelines and all safety precautions, including social distancing, will be adhered to. Shoppers will be asked to nominate their chosen foodbank when applying to take part.
Entrants must be over 18 years old to take part and alcohol products are not included in the sweep.
Before the sweep, the winner will be given a shopping list of three products and if they are successfully found, they will get to select a Specialbuy item of their choice. Aldi will also double the value of their trolley and donate it to the chosen local foodbank.
Entry for the competition is free and applications open from Monday 20th – Sunday 26th September.
One lucky shopper will be selected and invited to take part in the event at the Gorgie Park Road store before Sunday 10th October. Entrants must be available to take part in the sweep after 10pm on their chosen date.
*Supermarket Sweep winner can select a Specialbuy item up to the value of £50
It’s all treats and no tricks at Blair Drummond Safari Park this Autumn as the award-winning family destination is gearing up for a roar-some season packed with pumpkins, firepits, hay-bale spiders, and of course … the incredible safari animals roaming the park’s expansive plains.
From 8th – 31st October, marvel at the antics of the cheeky meerkats, look up to the towering giraffes and say hello to the lions. And when you’ve filled your boots with animal magic, take a trip to the dinosaur forest before taking in the special Autumn attractions.
Wrap up warm and skip along to the pretty picket fence-enclosed pumpkin patch to choose your favourite pumpkin before toasting some GIANT marshmallows on the firepits. It’s insta-perfect and great fun!
Feeling peckish? Blair Drummond Safari Park has introduced a new food offering including a wood fired pizza oven, tacos, freshly made donuts, and a seasonal hot chocolate shack.
Speaking about Halloween Adventures, Blair Drummond’s Liz Gunn said: “For us it’s about bringing the season to life in a way that families will love! We have a magic formula of incredible animals, new and exciting things to see and lots of outdoor space so little ones can run freely and enjoy the great outdoors.
“As we are an established visitor attraction, we have a great infrastructure of plentiful parking, accessible toilets and adventure playgrounds designed to delight little ones. This makes for a stress-free, fun filled day out no matter the weather.”
Entry numbers are strictly limited so book now on:
Edinburgh Northern and Leith MSP Ben Macpherson will be pulling pints behind the bar in Joseph Pearce’s today (Friday 17 September) to show his support for hospitality businesses in the local area and the city more widely.
One of the MSP’s first jobs was as a bartender and he worked in a number different hospitality businesses in the city throughout his twenties. While working in hospitality he has said that he developed practical, organisational and interpersonal skills which have benefitted him throughout the rest of his career, including as an MSP.
Brexit has resulted in major staff shortages within the hospitality industry, which is affecting opening hours and the capacity to serve customers.
Commenting on his support for local hospitality businesses and their recruitment drive, Ben Macpherson MSP said: “I developed many practical, organisational and interpersonal skills while working in hospitality, and I learned a lot about different aspects of society from meeting and listening to colleagues and customers alike. I also made a lot of new friends from all over the world, who I’m still in touch with to this day, and had some great times working with them.
“The sector still has some improvements to make when it comes to its fair work responsibilities – but I have seen significant and meaningful change since I worked behind the bar 10 years ago, and today there are many hospitality businesses offering fair pay, good career paths and fulfilling opportunities.
“The experience of the pandemic has reminded us that local hospitality businesses are a key part of our communities and our economy – they are where we so often come together with loved ones and friends, and provide the setting for so many joyful moments in our lives.
“Cafes, pubs, clubs and restaurants are an important part of our society and I would encourage anyone looking for work to consider what either a temporary job or a career in hospitality can offer as a chance to learn new, transferrable skills.”
Anna Christopherson, Co-Owner of Boda Bars, said: “Working in hospitality gives you people skills, integrity and sales skills that you will need in every job you ever have.
“I wish everyone would work in hospitality at least once in their lives. It is a great job that gives you freedom to work everywhere around the world.”
If you are lucky enough to live in Scotland’s capital city, then you are completely spoiled for choice when it comes to eating out. From Michelin starred fine dining and contemporary cuisine through to good old fashioned pub grub, there are many delicious restaurants just waiting to be discovered.
As Scotland’s tourism capital, Edinburgh is a bustling metropolis of different cultures and that’s reflected in its restaurants with every style of food imaginable found on the city’s menus, including a huge array of tempting fish dishes.
As part of its mission to inspire the nation to eat more seafood, Love Seafood has rounded up some of the best Edinburgh restaurants where locals can tuck into tempting white fish which will have you coming back for more:
Spend the day like a tourist and soak up the history and heritage of Edinburgh’s Royal Mile and then enjoy a delicious seafood meal at the White Horse Oyster and Seafood Bar which happens to be located in the oldest inn on the Royal Mile.
The restaurant’s small plates are cooked to perfection including the monkfish satay served with sides of seaweed slaw and straw fries which makes for the ultimate combo.
If fish and chips are your thing then you have to try the Fishmarket in Newhaven. With roots dating back to the 18th century, The Fishmarket offers up some of the finest fish and chips on the east coast.
No ordinary chippy, the family run business serves fish and chips with flare and is renowned for a gourmet cooked-to-order experience, using only the freshest local catch. Crispy haddock served in the takeaway’s signature batter has kept this eatery a firm favourite with locals and tourists alike. If eating on the go isn’t your thing, give their adjoining restaurant a try.
In the popular shore area of Leith, Teuchters Landing is renowned for its great food, whisky hoopla and large outdoor terrace. Serving comfort food at its finest, this relaxed pub is known for its welcoming atmosphere and range of excellent seafood dishes.
Alongside standard plates are a range of dishes served in mugs, including two very Scottish options made using delicious smoked haddock – Cullen Skink (creamy smoked haddock soup) and Kedgeree (curried smoked haddock risotto). Can’t decide which to try? Why not have a small mug of each.
Sandwiched between Edinburgh’s two most prominent streets, Princes Street and George Street, The Mussel Inn is a true hidden gem.
An award-winning establishment, this restaurant is the perfect place to experiment with new seafood dishes. Alongside their epic selection of mussels, we’d also recommend the whitebait served with roasted red pepper and garlic dip and seabass served with a chorizo and butter bean cassoulet.
Booking in advance is recommended as this restaurant is only open Thursday – Sunday and we don’t want you to be disappointed.
If far-away flavours are your thing then look no further than Ondine in Edinburgh’s old town. Famed for its strong sea to plate ethos, Ondine is one of the city’s most famous seafood restaurants.
Try the classic fish soup enhanced with North African flavours of pungent saffron and oranges and a Harissa based Rouille or the spiced monkfish with Bhata aubergine which will take your taste sensations to a whole new level.
So if you’re inspired by some of these delicious sounding dishes then why not treat yourself to a fish feast at one of these fabulous restaurants on your doorstep.
Brand new campaign from Soil Association Food for Life
A brand new campaign from the Soil Association aims to tackle food insecurity and loneliness, starting this World Food Day on 16th October.
Anyone can take part in Cook and Share Month and hundreds of events are expected to take place across the UK. From Edinburgh to Inverclyde, people will be cooking and, you guessed it, sharing food in their local communities between 16th October and 16th November 2021.
Preparing and eating food is a great way to bring down barriers, so the organisers are encouraging people from all walks of life to take part.
Community groups, schools, children’s centres, faith groups and more will be getting busy in the kitchen and making food to share with each other, and with their local area, both remotely and in person where it’s safe to do so.
Need funding? Grants of £150 are available to help people get their cooking events off the ground, provided by Food for Life Get Togethers (FFLGT), a Soil Association programme funded by the National Lottery.
More details are below.
So why should we share our food?
Research has revealed that the more often people eat with others the more likely they are to feel happy and satisfied with their lives. Yet this year we have seen loneliness rise, exacerbating social problems that were already there.
The Office of National Statistics has published a report saying that loneliness in adults has increased during the pandemic by almost a third. From October 2020 to February 2021, results from the Opinions and Lifestyle Survey (OPN) showed that 7.2% of the adult population (about 3.7 million adults) felt lonely ‘often’ or ‘always’. This is an increase of 1.1 million people since the first UK lockdown in 2020.
Many people have become more isolated as a result of social distancing measures, which can have negative effects on mental and physical wellbeing. Holding a Food for Life ‘Get Together’ is a tried and tested way for people to connect with others in their local communities, through good food, safely.
In a recent survey of Get Together organisers, nearly 90% either agreed or strongly agreed that their activities created new friendships or developed friendships. More than 90% of Get Together organisers also agreed or strongly agreed that these activities supported people’s health and wellbeing.
Helen Browning, CEO of the Soil Association says:“The month is about using the power of great food to bring us together. At the Soil Association, we know that food has got to be good for us, and good for nature and the climate too.
“It has never been more important to create meaningful connections. We have seen over the past year that feeling connected to others is absolutely essential to good health and wellbeing. Food is one of our best ways to unite across barriers – whether that’s the garden fence, cultural or generational divides.”
Dale Cranshaw, Head of Food for Life Get Togethers adds: “Half of the UK population feel that Britain is more divided than ever before. To build stronger communities that can stand up to some of the urgent health, climate and nature crises of our time we need to get together.
“Cooking and sharing food is one of the best tools you have to bring people from different backgrounds or generations together. If you want to bring your community together you can do something about it this month by cooking, and sharing food that’s good for people and planet with your community.”
There are a range of resources available, helping organisers to cook easy, healthy recipes from scratch. Choose your favourite, from an Eritrean Daal to a simple, home-made bread roll.
An important part of Cook and Share month is helping people to cook from scratch, which has health benefits and often has a lower carbon footprint than alternative ultra-processed foods.
After a year of isolation and worry, it is more important than ever that we connect with the people around us. Whether you’re dishing up daal, sharing a sarnie or passing round the pasta, food is a great way to break down barriers and bring people together.
