Tag: food and drink

Panic buying could force Food Bank closures

‘THERE IS ENOUGH FOR EVERYONE IF WE ALL WORK TOGETHER’

Food banks are facing huge challenges due to panic buying caused by public fears over the coronavirus.

Over the last week there have been growing shortages on supermarket shelves as worried shoppers stockpile tinned goods, pasta, toilet rolls and other essential goods – despite an appeal for common sense.

Major supermarkets responded to what is bordering on mass hysteria by issuing a joint letter yesterday:

Panic buying is having a serious effect on food bank stocks and there are fears that some may have to close unless some sanity is restored.

Emma Revie, chief executive of the Trussell Trust said last week: “Time and again over the past decade, food banks across the UK – aided by a generous public who have donated time, food and money – have stepped up to protect people on the lowest incomes in our communities. But with the spread of coronavirus we all now face an unprecedented challenge and uncertain future.

It is possible that food banks will face increased demand as people lose income, at the same time as food donations drop or staff and volunteers are unavailable, due to measures rightly put in place to slow the spread of infection. All of this comes when food banks are already dealing with a record level of need for emergency food.

“We’re working with our network on how best to support people as the situation unfolds. Wherever possible, food banks will continue to provide the lifeline of emergency food to people unable to afford the essentials and we encourage the public to continue donating after checking with their local food bank what items are most needed.

“We welcome the Department for Work and Pensions’ measures that will not penalise or sanction people for self-isolating, but we ask our government to go further and consider additional measures they could take to ensure everyone has enough money for essentials at this challenging time.  Ending the five week wait for a first Universal Credit payment would be one such measure that could help significantly.”

Botanics launches vegan and gluten-free afternoon teas

The Royal Botanic Garden Edinburgh (RBGE) is now serving its new indulgent afternoon tea menu, that for the first time includes completely vegan and gluten-free experiences. 

Created by Sodexo, the foodie team behind the restaurant and cafés at the Botanics, the new addition is the perfect way to enhance a fantastic day at the Gardens.

Launching in time for Mother’s Day, The Gateway Restaurant provides a relaxed and contemporary backdrop to enjoy a mouth-watering afternoon tea, whilst overlooking the gardens from this world-renowned sustainable venue. Available from 6 March, the new offer is inspired by the gardens, bringing the outdoors in and onto the plate.

Served from 2.30pm each day, the Botanical Afternoon Tea features an edible plant pot and mini cone topped with candy floss along with a selection of seasonal sandwiches and sweet treats guaranteed to tantalise the taste buds.

A highlight of the vegan option is the sausage roll made with locally sourced wild mushrooms and on the gluten free menu, the venue has introduced a savoury quiche.

The chocolate trough, inspired by a window box features on all three menus as does the quintessential scone. Served on individually decorated stands afternoon tea can be enjoyed in the restaurant, or al fresco on the terrace.

Commenting on the new afternoon tea, Susan Holligan, Catering General Manager at the Royal Botanic Garden Edinburgh, said: “This new immersive afternoon tea provides guests with a complete Botanics experience.

“The menu has been designed to showcase the best of the garden and reflect how it changes during the year. It will feature seasonal dishes that illustrate the changing flora and fauna surrounding our restaurant.

“We want to ensure everyone can enjoy the decadent afternoon tea experience regardless of dietary requirements, so with an estimated 600,000 vegans in the UK and 8.5 million people on gluten-free diets, we have worked hard to create the perfect alternatives.

“We don’t believe in simply substituting certain items to fulfil allergy requirements, we have worked just as hard on our full vegan and gluten-free stands so that everyone has the perfect Botanical Afternoon Tea experience.

“Afternoon tea is always a popular occasion, but it certainly peaks around Mother’s Day when families come together to spoil their mum or grandma. And with this literally just around the corner, we’d advise early booking to avoid disappointment.”

Available from 6 March, afternoon tea costs £24.95 per person with unlimited tea and coffee, or £29.95 per person with a glass of fizz. The gluten-free and vegan options have to be ordered 24 hours in advance.

Pre-booking isn’t essential but recommended.

Aldi takes the lid off

Aldi is removing all plastic lids on its own-label fresh and cultured cream products and ready-to-drink coffee products, as part of its ongoing campaign to reduce single-use plastics.

From March, Scotland’s fourth largest volume retailer will stock these products without unnecessary plastic lids in its 91 Scottish stores.

This initiative will remove over three million pieces of single-use plastic from the market.

In addition to this, Aldi will trial the removal of plastic lids from its large Greek-style flavoured yogurt pots in England and Wales. If successful, this will be rolled out across all 500g yogurt pots, eliminating a further 34 million pieces of plastic across the UK.

These moves are the supermarket’s latest steps to scrap unnecessary plastic as it works towards reducing plastic packaging by 25% by the end of 2023.

Fritz Walleczek, Managing Director of Corporate Responsibility at Aldi, said: “We are committed to cutting the amount of plastic that Aldi and our customers use, particularly unnecessary, single-use plastic like secondary lids.

“Every step like this brings us closer to our target of reducing the amount of plastic we use in packaging by 25%.”

Aldi is on track to have all own-label packaging recyclable, reusable or compostable by 2022. Since 2018, it has removed more than 2,200 tonnes of plastic and replaced almost 3,000 tonnes of unrecyclable material with recyclable alternatives.

For several years Aldi has led the way with local sourcing and the retailer has built strong relationships with over 90 Scottish suppliers.

Last year, the supermarket was crowned Scottish Sourcing Business of the Year at the Scotland Food & Drink Excellence Awards. To aid Aldi’s expanding footprint in Scotland, the supermarket has invested in a new £25 million freezer and chill facility in Bathgate, which will be operational in spring this year.

Newhaven’s newest brasserie offers exclusive discount for locals

AN EXCLUSIVE offer is set to put a Newhaven restaurant on the map as it welcomes in the neighbouring community after a successful launch.

Locals are in for a treat as Pier Brasserie will be giving 10% off the total bill to anyone who can prove that they are a resident in the EH5 and EH6 postcode area until 31 March.

Pier Brasserie’s visionary Mark Patonyi, one of the city’s most esteemed restaurant managers, overseen a £100,000+ transformation at the iconic site overlooking Newhaven Pier – a location fast becoming one of Edinburgh’s foodie destinations.

The promotion comes after a popular launch in February which saw VIP guests, influencers and journalists enjoy canapés, cocktails and live cooking demonstrations from Executive Chef Vladimir Garcik, formerly of Edinburgh’s Steak restaurant.

36-year-old owner, Mark Patonyi said: “It’s been a busy few weeks at Pier Brasserie since opening, although I have had very little sleep, I have loved every second of the process and it’s amazing to have finally opened our doors to guests, after what has been a long transformational project.

“To kick-start our opening we’re offering 10% off the bill to locals with the EH5 and EH6 postcode as our way of giving something back to the local community who have been so welcoming in our first few weeks.

“We hope our bar and grill can soon become a local gem in the community, for families, date-night drinks, and lovers of fine beers. We want to provide a welcoming spot for all, from vegans and vegetarians, to seafood lovers and steak aficionados.

“We are really lucky to have this striking location which makes for a really serene setting – we have already had our first proposal after only being open for two days which was a roaring success, and of course she said yes!

“Hopefully this discount will encourage more people down to this beautiful part of the city”.

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.”

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.

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 book online visit: https://www.pierbrasserie.com/ or follow us on Facebook @pierbrasserie and Instagram @pierbrasserie

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: