Tag: food and drink

Support for pub landlords

A Members Bill which aims to create a fairer environment for pub landlords is to be scrutinised by Holyrood’s Economy, Energy and Fair Work Committee.

The Committee has today issued a call for views on the Tied Pubs Scotland Bill which seeks to strengthen the position of pub tenants through the creation of a Scottish Pubs Code. This proposed legislation would give landlords more of a say in their business while an independent adjudicator would oversee the application of the new code.

The Bill also seeks to improve choice for consumers, by making locally brewed products more accessible in tied pubs.

Committee Deputy Convener, Willie Coffey MSP said: “With around 750 tied pubs in Scotland, we want to know what impact this legislation would have on local businesses and the communities that they are at the heart of.

“We want to hear from pub landlords, tenants and brewers to understand if changes need to be made.”

A copy of the Bill, and its accompanying documents, are available on the Scottish Parliament’s website.

  • What are your views on the Bill overall? Do you think that legislation in this area is necessary?
  • Do you think the Bill achieves its aim of improving the relationship between pub-owning businesses and their tenants?
  • Could the Bill have any impact on investment in the pub sector in Scotland?
  • Should the Scottish Pubs Code apply to all pub owning businesses and tenants in Scotland?
  • Do you have any comments on the role of the Adjudicator?
  • The Policy Memorandum states that the Bill aims to adapt the 2015 Act to Scottish circumstances and to avoid problems experienced in implementing the Act in England and Wales. Do you think the Bill meets these aims?
  • The Bill proposes that tied tenants have the option to apply to their pub owning business for a quote for a „Market rent only‟ (MRO) contract. Do you agree with this proposal and how do you think it would work in practice?
  • The Bill proposes that tenants should have the right to stock at least one guest beer at any time, irrespective of the terms of their contract. What impact would this have?
  • The Bill proposes that the office of Pub Code Adjudicator will be funded through a levy on pub-owning companies in scope of the code. The Financial Memorandum estimates that annual costs for pub-owning businesses will be around £6,000 to £86,700 depending on size. The Committee would welcome any views of these estimates (and the assumptions around the volume of work for the office of the Pub Code Adjudicator) and the funding model.
  • Do you have any other comments on the Bill?

Count 14 Roadshow urges Edinburgh shoppers to think about their drinking

The Count 14 tour, set to visit 12 locations across Scotland, rolls into Lidl Craigmillar on Sunday to put shoppers’ knowledge of what 14 units means in terms of alcoholic drinks to the test.

With the UK Chief Medical Officers’ guidelines stating men and women should drink no more than 14 units of alcohol a week to reduce the risks of harm, the roadshow will challenge shoppers to estimate how many of their favourite drinks make up the weekly maximum guideline, and staff will be on hand to bring to life how quickly 14 units can add up.

The guidelines also highlight that if people do regularly drink around 14 units per week, it should be spread over three days or more, with some alcohol-free days.

Regularly exceeding the recommended maximum weekly guideline increases the risk of developing a range of health problems, including cancer of the mouth, throat and breast.

The Scottish Government’s Count 14 campaign, backed by NHS Lothian, aims to help people understand how their weekly drinking adds up.

Dr. Frederike Garbe, Consultant in Public Health, NHS Lothian said: “When it comes to drinking alcohol, most of us could do with cutting down.

“Drinking too much has a negative impact on our overall health and greatly increases the chances of developing illnesses, such as some cancers, stroke and heart disease. The Chief Medical Officer’s advice for both men and women is to not drink more than 14 units of alcohol a week.

“NHS Lothian is pleased to once again support the Count 14 campaign, which encourages people to think about how their weekly drinking adds up.

“While it isn’t always easy to know how many units are in our favourite drink, the Count 14 campaign has lots of information which can really help.”

Chief Medical Officer Dr Catherine Calderwood (above) said: “The alcohol guidelines are based on the clear evidence that as alcohol use increases, so does the risk of a range of health harms.  To keep these risks low it’s recommended that men and women don’t drink more than 14 units a week on a regular basis. 

“The 14 unit guideline equates to six pints of medium strength beer, lager or cider; six medium glasses of wine or seven double measures of spirits over the course of a week.

“By increasing understanding of what this means in terms of actual alcoholic drinks, our hope is that adults in Scotland are able to make more informed choices.”

For further information on the guidelines visit count14.scot

wagamama to open at Fort Kinnaird

WAGAMAMA has announced the opening of a new restaurant in Edinburgh Fort Kinnaird, making it their 4th restaurant in Edinburgh and ninth in Scotland.

The new location opens at Fort Kinnaird on 9 March.

Regional Marketing Manager, Kate Dell said: “We’re so excited to be bringing wagamama to Fort Kinnaird, making it our ninth restaurant in Scotland. We look forward to welcoming wagamama fans and new guests alike with our nourishing Japanese inspired menu in March.”

The new restaurant has 171 internal seats and a small outdoor seating area of 41 seats.

wagamama is renowned for its iconic katsu curry as well as a menu packed full of fresh, nourishing dishes including rice bowls, noodles and curries.

wagamama caused a wave of excitement amongst the growing vegan audience when it introduced the vegan version of its famous katsu curry, the “vegatsu” last year and now proudly has a vegan menu featuring 19 plant based dishes.

General manager of wagamama in Fort Kinnaird, Martin McColl said: “We can’t wait to be finally opening our doors in Fort Kinnaird, all of our new team are really excited and we look forward to welcoming everybody in the local area into our new restaurant in March.”

wagamama opens to the public 9 MARCH with special opening times.

Liam Smith, centre director at Fort Kinnaird, said: “There’s been a huge amount of anticipation ahead of the new wagamama restaurant opening, so we’re very excited for the official opening in March.

“The Fort Kinnaird wagamama is not only a stunning build, it is a fantastic addition to the extensive dining options we offer.  I know it will be an instant hit with shoppers, whether they’re having a bite to eat before the cinema or refuelling after a shop.”

wagamama: our story and our food 

‘kaizen’, meaning ‘good change’ is the philosophy that sits right at our heart. It shapes every dish we create, and pushes us to find better ways in all that we do. We’re restless spirits, forever creating and making things better.

We’ve been practising kaizen since 1992, when we opened our first doors in London’s Bloomsbury. Inspired by fast-paced, Japanese ramen bars and a celebration of Asian food, wagamama burst into life.

We set out to create a unique way of eating; bringing the fresh, nourishing, flavours of Asia to all.

A warming bowl of bold ramen, teppan dishes griddled to perfection or if you would rather rice, you’re in luck – our menu features many Japanese favourites. Fresh, authentic menus that are updated seasonally. wagamama is a staple of modern Asian cuisine.

In the name of kaizen, our standards are high. Our ingredients are cooked fresh, served fresh. Every bowl and plate that we fill with them is served as soon as it’s ready. The colours and aromas, flavours and spices are always at their best when they touch your table.

For more information please visit https://restaurants.wagamama.com/edinburgh/edinburgh-fort-kinnaird

Stylish waterfront brasserie to reel-in foodies

AN AMBITIOUS new venture is set to breathe life into a prominent historic site overlooking Newhaven Pier – at a location fast becoming one of Edinburgh’s foodie destinations.

Due to open in mid-February, Pier Brasserie will bring a warm, contemporary bar and brasserie into the former Prezzo, within the renowned old fishmarket building in Newhaven, overlooking the famous Newhaven Lighthouse and with views across the three famous Forth bridges.

It is the vision of Mark Patonyi, one of the city’s most-esteemed restaurant managers, with 13 years’ experience that includes helping launch and manage the front of house at Martin Wishart’s The Honours – and just under five years as manager of Steak Restaurant at Picardy Place.

Along with 15 staff, Steak’s former executive chef, Vladimir Garcik will head up the new kitchen, which will create seasonal, inclusive menus utilising top supplier relationships with the likes of Donald Russell butchers – and neighbours Welch’s fishmongers.

Mark, 36, has been at the heart of the £100,000+ transformation of the site, project managing each process to ensure they meet his exceptionally high standards – as well as hand-picking a 15-strong team.

He said: “We’re bringing something entirely bold and new to this striking location. It’s been a labour of love, but this is a prospect that truly excites me – and I want Pier Brasserie to quickly become a local gem that also encourages more people down to this beautiful part of the city.

“Everything we’re doing is about honesty and inclusivity, with a bar suitable for lovers of fine beers wines, a date-night drink, as well as being a spot that families can feel entirely at ease.

“It’s important to me that our food will be good value, high quality and gimmick-free – so that we can become a welcoming spot for all, from vegans and vegetarians, to seafood lovers and steak aficionados.

“We’re fortunate to have some amazing foodie neighbours around us too, who have also been charmed by this quirky old fishmarket building – as well as a view that is hard to beat!”

Mark is inspired by the famous Newhaven fishwives that thronged the Pier Place building, which dates back to 1896. Famed for their sharp-tongues and quick wits, they established a strong, vibrant community.

He added: “We’re proud to use the finest Scottish ingredients which have been farmed, caught, raised or bred in Scotland and we’re passionate about supporting businesses in our local area and the community on a whole.”

The new spot will fit in excess of 70 covers and has a separate bar area with the design focused around natural tones and exposed materials, creating a warm shelter from which to admire the expansive Forth.

In the summer, it will be able to utilise the outside decking, creating a cosmopolitan experience for diners and drinkers.

A private dining area will also enable Pier Brasserie to take larger bookings for special occasions and corporate dinners.

For more information about Pier Brasserie or to get first sight of the new menu when it launches, visit: https://www.pierbrasserie.com/ or follow us on Facebook @pierbrasserie and Instagram @pierbrasserie

James Macsween Addresses the Haggis at Gyle M&S

James Macsween, Managing Director at Macsween and guardian of our national dish, put on a Burns Night performance as he addressed the haggis in M&S’s store at The Gyle shopping centre.

Customers were treated to this one-of-a-kind shopping experience which saw the haggis piped into the foodhall and highland dancers put on a show. Lots of tasters of M&S’s Burns Night range were on offer for all as locals celebrated Scotland’s age-old tradition.

Macsween makes an exclusive recipe of their sensationally popular haggis especially for M&S.

With new delicious additions such as Haggis, Neeps and Tatties en Croute, as well as traditional favourites, including the signature haggis especially made by James Macsween, M&S has everything you need for a Burns Night feast to remember.

Macsween has been supplying M&S with phenomenally tasty and succulent Haggis and Vegetarian Haggis products since 2012. As the innovators behind the first ever Vegetarian Haggis 35 years ago, there is now a Haggis for everyone to devour on Burns Night with M&S Food.

M&S serves two million customers a week across Scotland and has served Scottish customers for over 100 years – the first store opened in Dundee in 1918.

M&S has a network of over 40 food suppliers based in Scotland, who work with more than 4,000 farms and supply fantastic products across the while of the UK.

Over 2,500 of their products are made from raw materials sourced from Scottish producers.

M&S first began sourcing from Scottish food producers in the 1930s and the supply base has gone from strength to strength.

DON’T FORGET there’s another opportunity to enjoy a Burns Supper this weekend at Royston Wardieburn Community Centre:

 

Curry and Ceilidh: Come Dine With Us!

  • Come dine with celebrity chef TONY SINGH and TV presenter GAIL PORTER this Valentine’s Day
  •  In support of two wonderful charities – Pulse of the Place and Army Benevolent Fund (ABF) The Soldiers’ Charity”

A top Edinburgh fundraising team has created a sizzling Curry & Ceilidh night to help send North Leith youth samba band, Pulse of The Place, to New York City Tartan Week this April, as well as supporting the fundraising efforts of the ABF The Soldiers’ Charity.

The exciting Curry and Ceilidh, masterminded by celebrity chef Tony Singh MBE and Major Del Hamilton, Personnel Recovery Centre (PRC) Edinburgh aims to build on the work by Tania Pramschufer and Olya Arren of Hand Up Events who have been the driving force behind the NYC trip.

The 2020 vision for this year’s trip to the Big Apple is to provide young drummers with a new and exciting platform to perform at while joining the World Fair Trade Tartan Clan at the annual Tartan Week Parade.

Pulse of the Place has undertaken a serious fund-raising campaign to underpin their efforts over the past year and are making a the last hard effort to secure all the necessary funding. On hearing their plans, chef Tony Singh has drawn in huge support from the army Personnel Recovery Centre’s Edinburgh team  to make the evening a “sought after” Valentine’s Day event at the exclusive Redford Barracks Garrison Sergeants’ Mess – this February the 14th.”

The evening will lift off with celebrity hosts Tony Singh showcasing his culinary skills and TV presenter Gail Porter adding her infectious fun touch to the exciting auction with a chance to bid for some luxury prizes, including:

*Three course dinner for six held exclusively in the Green Room, Edinburgh Castle Officers Mess;

*One o’Clock Gun at Edinburgh Castle for a family or a group of four people to have a memorable opportunity in getting a full insight into the One O’clock Gun at Edinburgh Castle.  This will be followed by an exclusive lunch in the Castle Officers Mess.

*Dinner Bed & Breakfast for Two (Sun – Thurs) at Dunkeld House Hotel – one night stay in a double or twin guest bedroom with 3 course dinner and full Scottish breakfast as well as full use of the Estate Club.

Guests will also enjoy a performance from Pulse of the Place drummers and of course there will be all mighty Cheilidh taking place – compering for the ceilidh band “Drop of the Good Stuff” guaranteeing a full on fun night! Great beats and dancing the night away, Gail will talk the guests through the steps, meaning all levels are welcome to join.

Celebrity chef, Tony Singh MBE, said: “As soon as I heard about the fundraising plans to get the young drummers to New York – I thought I had to be able to help in some way.

“These are an incredible young group, who sometimes against the odds, come out playing, smiling and lifting people’s spirits.  Gaining the backing of the wonderful army Personnel Recovery Centre team has been a real boost –  and a really fun event to be involved in – especially as we will be fundraising for both charities.

So we are encouraging people to do something different on Valentine’s Day this year and join us at an incredaible location Redford Barracks for some great food and ceilidh on down! Singles, couples, friends, relatives, collegues – a night for everyone!”

Host of the evening TV presenter, author and journalist Gail Porter said: “I have been on stage with Pulse of the Place at the events organised by Hand Up Events a number of times now and they really do represent a truly professional and vibrant samba style with a Scottish twist.

“It will be an amazing sight and sound to see them march as part of the World Fair Trade Tartan Clan, in the Tartan Day Parade.”

Major Del Hamilton RLC, Officer Commanding, Personnel Recovery Centre Edinburgh added: “This is a terrific opportunity for us to showcase the hugely important work of the ABF The Soldiers’ Charity which provides an incredibly important service to many soldiers, veterans and their immediate families when they are most in need.

“This fundraiser will help give us the ongoing funds and profile for our charity. In addition, it is a great collaboration and way to bring our skills and talents together to create a fun, one off event and give our backing to these young people. Our ceilidh band “Drop of the Good Stuff” and the ABF team are ready to make the night a memorable one.”

Event organiser & director, Tania Pramschufer, Hand Up Events said: “We are just over the moon with the support we have been given by Major Del Hamilton and his Personal Recovery Centre team alongside Tony and Gail.

“It is a real honour to hold this fun event in the exclusive Redford Barracks Garrison Sergeants’ Mess and join efforts in support of Pulse of the Place and ABF The Soldiers’ Charity. Both charities, even though different in nature, have got positive impact and outlook, that we want to draw attention to and raise funds for!

“Pulse of the Place have participated in events organised by Hand Up Events and performed in the Scottish Parliament and at a number of concerts and events including the World Fair Trade Fiesta 2017; fashionABLE fashion shows; World Fair Trade Day 2019 at the Usher Hall alongside our very own Gail Porter and now aim to represent Scotland at the Tartan Day Parade 2020.”  

All profits from the event will go to the two charities Pulse of the Place and the ABF The Soldiers’ Charity. No fees have been paid to hosts or third parties.

Event Brite link https://www.eventbrite.co.uk/e/valentines-curry-ceilidh-tickets-90060694963?aff=ebdssbdestsearch

Pulse of the Place Fundraiser: https://www.givey.com/2020visionpulseoftheplacetonyc

Valentine’s Day Curry Ceilidh tickets are £50 per person. Limited to 100 tickets.
Book now to avoid disappointment.

Eventbrite: https://www.eventbrite.co.uk/e/valentines-curry-ceilidh-tickets-90060694963?aff=ebdssbdestsearch

World shows big appetite for Burns Night haggis

This Burns Night people across the world will be reaching for a forkful of Scotland’s finest, with haggis now enjoyed in countries including Greece, Hong Kong, and Ghana and exports booming.

Haggis has risen in global prominence over the past ten years, with the total export value of haggis over the past decade at £8.8 million and a 136% increase in tonnage of haggis shipped across the world.

Appetite for the iconic savoury pudding has spread to 20 countries, including Iceland, Malta, and the Czech Republic. Hong Kong has become the fourth-most popular market for haggis, closely following the Republic of Ireland, Spain and France.

The other stars of the Burns Night plate – neeps and tatties– have also increased in popularity across the globe. Potato exports have increased by 32% over the past ten years to be worth £108 million in 2019 – with the Republic of Ireland, Spain, and Egypt making the top three markets. Turnip exports also increased to a value of £11 million last year.

Burns Night is often also celebrated with a dram of Scotch whisky, which continues to be exported to markets across the world. A burgeoning thirst for Scotch whisky in Asia has seen 23 Asian markets including Taiwan, Singapore, and China grow in the last decade.

Environment Secretary, Theresa Villiers said: “Robert Burns was so enamoured with haggis that he dedicated an entire poem to the delicacy and it’s wonderful that it continues to be enjoyed around the world – more than 200 years later.

“This Burns Night I encourage everyone to sample some haggis and pour a wee dram to celebrate Scotland’s iconic food and drink and growing presence on the world’s culinary stage.”

Minister for Scotland, Douglas Ross said: “The life and work of Robert Burns is rightly celebrated around the world.

“Another Scottish global success story is our iconic food and drink sector and it’s so pleasing to see products such as haggis and whisky enjoying an exports boom. The future is very bright.”

Macsween of Edinburgh, a third-generation haggis making business, has witnessed the world’s change in appetite for the iconic Scottish meat product. In 2018, Macsween began exporting haggis to locations such as Canada and Singapore. It is are now looking to take a bigger bite out of markets in the Middle East and Asia, with a particular focus on the United Arab Emirates and Taiwan.

James Macsween, Managing Director and Owner of Macsween said: “Macsween now exports haggis to 7 international markets, and we expect to see that demand continue to grow as more people around the world come to love our traditional Scottish delicacy.

“We are proud to grow through innovation, and are dedicated to introducing our award-winning products to people around the world who are yet to discover haggis.”

In 2018 total exports of UK food and drink reached a record £22.5 billion. As part of the government’s ongoing Food is GREAT campaign government and British industry are aiming to boost UK trade in food and drink exports and government will continue to work with exporters to help them tap into new markets.

Further information:

  • All data provided (unless otherwise specified) compares UK 2009 and 2018 export statistics sourced from Defra analysis of HMRC Overseas Trade Data
  • According to Defra analysis of HMRC Overseas Trade Data, in 2018 haggis was exported to 20 countries across the globe: Republic of Ireland; France; Spain; Hong Kong; Cyprus; Germany; Malta; Denmark; Netherlands; Sweden; Belgium; Czech Republic; Luxembourg; Portugal; Italy; Iceland; Finland; Greece; Austria; Ghana
  • According to Defra analysis of HMRC Overseas Trade Data, in 2018 Scotch whisky was exported to 23 countries in Asia: Afghanistan, Azerbaijan, Bangladesh, Bhutan, Brunei, Cambodia, China, Hong Kong, India, Indonesia, Japan, Kazakhstan, Malaysia, Myanmar, Mongolia, Nepal, the Philippines, Singapore, South Korea, Sri Lanka, Taiwan, Thailand, and Vietnam.

Aldi addresses the haggis with Simon Howie this Burns Night

Aldi customers can now pick up their Burns Night favourites produced by one Scotland’s top meat suppliers, Simon Howie, in all 91 stores across Scotland. Continue reading Aldi addresses the haggis with Simon Howie this Burns Night

Vegetarian haggis launches in US for Burns Night

  • Macsween of Edinburgh is celebrating its first export to the US in half a century with the launch of its vegetarian haggis in time for Burns Night
  • Branded as “Scottish Veggie Crumble” in the US, the vegetarian haggis will be available in New York, New Jersey and Connecticut
  • Latest figures show Scottish goods exports to the United States were worth £4.3 billion, an increase of 8% on the previous year

Macsween of Edinburgh has launched its vegetarian haggis for the US market in time for Burns Night, making this the company’s first export to America in nearly 50 years.

Branded in the US as “Scottish Veggie Crumble”, Macsween’s haggis is available in 14 Fairway Market stores across New York, New Jersey and Connecticut.

Despite there still being a US import ban on traditional haggis, Macsween decided to export its award-winning vegetarian haggis for the free-from, planted-based and vegan market. The launch of the “Scottish Veggie Crumble” means there’s a seat at the table for everyone this Burns Night no matter your dietary requirements.

James Macsween, Managing Director of Macsween of Edinburgh, said: “We at Macsween are delighted to be exporting again to the USA after 49 years!  

“Finally, Americans and the expat community can enjoy the UK’s most loved haggis brand known for its award-winning taste and texture. This is a huge milestone for Macsween to be expanding internationally and leading the way in plant-based food exports.

 “My grandfather, Charlie, would be very proud to see how far we’ve come from his original butcher’s shop in Bruntsfield which he opened back in 1953. My father John Macsween would also be proud as he invented the world’s first vegetarian haggis in 1984.”

Macsween has already sent 360 cases of “Scottish Veggie Crumble” to the US this month, and the iconic haggis producer is currently in the process of appointing a sales agent in the US to support its international expansion.

The US remains the top destination for Scottish goods, and in the year to September 2019 Scottish goods exports to the country were worth £4.3 billion. This was an increase of 8% on the previous year, with food and drink accounting for 30% of exports.

Meanwhile in the UK, Macsween is the most loved haggis and vegetarian haggis brand with a 60% share of the vegan haggis market according to a ScotPulse survey in November 2019.

International Trade Secretary, Liz Truss said: “It’s great to see Macsween enter the US market for the first time, giving Scots in America a taste of home this Burns Night. 

“The US is the second biggest export market for Scotland, and a new free trade agreement will make it easier for businesses to sell their goods in the US, which will encourage growth and create jobs for people in Scotland.”

In 2017, Macsween made history when it became the first company to export haggis to Canada since 1971, after developing a new recipe that meets the country’s food safety regulations.