Tag: food and drink

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.

Burns Community Ceilidh at Royston Wardieburn

An evening of music, poetry, dancing and food!

Our 6th annual Burns Community Ceilidh: A multicultural community celebration, featuring Burns poetry recitals, live band and other performances, ceilidh dancing, and food!

Tickets £3 (under 5s free). We strongly recommend purchasing tickets in advance as this event is likely to sell out.

Search is on for Monarch of the Stovies!

– City centre café is on the hunt for 31 recipes for January –

AN EDINBURGH eatery is calling on proud home cooks to share their secret recipes for the perfect stovies – for them to be replicated by professional chefs and served to the public.

Café 1505 on Nicolson Street hopes to ignite the capital’s passion for the age-old comfort food by serving a new recipe each day in January, as part of its ‘Burns Month’ campaign.

At the end of the month, the café, which is operated by Surgeons Quarter, hopes to use customer feedback and sales figures to award the city’s ultimate recipe – crowning a member of the public as Edinburgh’s Stovies Queen or King.

The traditional potato-based stew typically contains leftover meat and onions, but recipes and ingredients vary widely across families and regions.

Scott Mitchell, Managing Director of Surgeons Quarter, said: “There are some fiercely proud cooks out there who have carefully-honed recipes passed down from generation to generation.

“Likewise, there are those who adapt the traditional formula by adding new, potentially controversial, ingredients and flavours.

“We’re urging the public to hand over their precious recipes for our catering team to prepare. Who knows, we might just settle the city’s ultimate stovies recipe once and for all.”

Café 1505 is owned by the Royal College of Surgeons (RCSEd) and owes its name to the year of the historic institution’s inception.

It is operated by the college’s commercial arm, Surgeons Quarter, and all food is prepared on site by the same award-winning catering team that serve the thriving conference business and Ten Hill Place Hotel, Edinburgh’s largest independent hotel.

Alan Dickson, Executive Chef is looking forward to working with his team to do justice to the public’s recipes.

Alan said: “I’m really intrigued to find out what resonates, and whether the traditional or modern take on stovies is more popular with customers.

“One thing is for certain, my money is on a granny coming in first place – I’d be amazed if any of the younger generation can compete!”

Applicants are encouraged to hand their recipes to the Café 1505 team, send them a message on Facebook (Café 1505 @ Surgeons Quarter) or email them to:

cafe1505@surgeonsquarter.com 

between now and the 31st of January.

The winning recipe will receive a 2 night bed and breakfast stay for two at Ten Hill Place Hotel.

Surgeons Quarter promotes, sells and manages all commercial activities held within the RCSEd campus. All profits support the charitable aims of the College which are education, assessment and advancement in surgical standards worldwide.