Morrisons has unveiled a range of products and offers across food favourites, liqueurs, beers and soft drinks to bring in the new year in style.
Highlights include:
Up to 44% off 50cl-70cl liqueurs including Warnink’s Advocaat, Tia Maria Liqueur, Malibu Coconut Liqueur, Glayva Whisky Liqueur and Disaronno Amaretto (£9.99)
2 for £2.50 on Simon Howie’s range, including Black Pudding, Sliced Haggis, Beef Links, Pork Sausages and Lorne Sausage
The Famous Grouse Ruby Cask for £14 (Morrisons supermarket exclusive)
We will have dedicated teams of officers deployed on foot across the city centre to prevent disorder and provide reassurance to the public to make sure everyone can enjoy Hogmanay safely.
Superintendent Mark Rennie from St Leonard’s Police Station said: “Although planned events in Scotland’s capital have been cancelled this year as a result of the Coronavirus, we will have a significant police resource available to ensure everyone keeps safe during the night.
“Our officers will be joined by volunteers from Street Assist Edinburgh and other outreach services who will be on hand to offer help and support.
“We will also be supported by The City of Edinburgh Council who will have staff out including taxi marshals, environmental wardens, night time teams and CCTV operators to prevent incidents from escalating and to ensure that everyone gets home safely.
“If you are intending on visiting the city centre please ensure you plan your night, as licensed premises are operating at a significantly reduced capacity, with some operating a booking system.
“It is also important that you have a plan for getting home before you go out, keep your mobile phone charged, look after your valuables and keep an eye on how much alcohol you drink as overindulgence can impact on your behaviour.”
Vet charity warn fearful pets face fireworks misery
As we look forward to New Year’s Eve celebrations, many pet owners may find themselves more stressed than excited by the prospect.
Vet charity PDSA is urging owners to take preventive action – especially those who took on a pet during the pandemic – in a bid to reduce the extreme distress and suffering that fireworks can cause for many of our four-legged friends.
Our pets’ enhanced senses mean they can find the loud noises and bright flashes from fireworks overwhelming, which can lead to severe anxiety and trauma.
PDSA Vet Nurse Nina Downing said: “The firework season may be an especially difficult time for pups who were raised during lockdown – our 2021 PDSA Animal Wellbeing (PAW) Report* shows that 15 per cent of UK dogs (139,000) obtained during the pandemic are showing signs of fear.
“One well recognised fear in dogs is noise phobias, and our previous research reports that 40% of dogs are afraid of fireworks. Of those dogs owned before the pandemic, our research revealed 3% of dogs (260,000) were reported as showing signs of fear, so it’s unknown what the impact will be come New Year.
“Thankfully, there are simple steps that can be followed to reduce distress in our pets – the sooner you can start preparing the better. While some pets who are very affected by fireworks can take months of training to make them more comfortable with the bangs and flashes, there are still plenty of things you can do now to help. PDSA has produced a free guide to help owners lessen the impact of this stressful period.”
PDSA’s top tips on tackling fireworks phobias include:
1. Start early
The earlier you can start your pre-fireworks prep, the better. Play firework noises quietly throughout the house in the days leading up to New Year’s Eve, and pair these with their favourite treat! If they show any signs of stress, stop the noises, and try again at a lower volume when they are not reacting. Continue to do this all year round, so your pet builds up positive associations with these sounds.
2. Secure your garden
Secure your home and garden in advance, as fearful furry friends may panic and scarper. Ensure any ‘escape routes’ – such as holes in fences – are inaccessible. Keep doors, windows and cat flaps closed to keep everyone safe, and pull the curtains to help muffle the sounds as well as block the flashes. Don’t forget to provide a litter tray for your cat if they usually toilet outside.
3. Set up a hideaway
Create a ‘den’ in a quiet room or cupboard, which your pet can use as a safe space to hide in. It’s important that your pet already views this space as a safe place that they can escape to. Make it extra cosy with blankets and their favourite toys and treats, and add pillows or cushions to help absorb the loud noises – you can also do the same to hutches for smaller four-legged friends, who may also appreciate some extra bedding to hide away in.
4. Create calm vibes
Using pheromone products can help anxious pets, as the scents they release provide a calming effect to relax a stressed pooch or puss. You can even prepare a calming playlist, as music with a repetitive beat might help to disguise the loud bangs from fireworks and may keep your furry friend relaxed.
5. Speak to your vet
If you’re concerned your pet has a severe phobia of fireworks, it’s best to speak to an expert. Your vet can advise you on measures to improve the phobia, such as professional behaviour therapy or prescribe medications to help.
For more information on how to prepare your pet for New Year’s Eve and to download PDSA’s free Firework Guide, please visit www.pdsa.org.uk/fireworks2021.
You might know her best from lighting up your TV screen as you count down to the bells, but this year, Scotland’s Queen of Hogmanay is bringing you a celebration of top quality Scottish food.
That’s right – the inimitable Jackie Bird is making a return to Hogmanay, alongside Edinburgh chef Scott Smith, to join the team behind Make It Scotch to help you enjoy a Hogmanay with Cred.
Scott, chef owner of Fhior restaurant in Edinburgh, has put aside the traditional beef steak pie or stovies and instead created an inspiring dish of slow cooked Scotch Beef PGI cheeks with skirlie, champagne glazed carrots and Bovril potatoes.
In a video filmed in the Make It Scotch Cred Test Kitchen, Scott takes viewers through his recipe while he and Jackie reminisce about some of their own Hogmanay traditions and what inspired the recipe he created.
But there was one test it had to pass… Jackie’s approval! Having been the host of Scotland’s New Year’s Eve entertainment for so many years, it was only right that she should be the first to try this dish from Scott.
Jackie said: “I’m used to spending Hogmanay in front of the cameras, but it was a delight to come back and do it for something different this year by joining Scott in the Cred Test Kitchen to try out his new Hogmanay dish.
“I wouldn’t claim myself to be a Michelin star critic but I am certain that giving this dish a go will help make this year’s New Year celebration one to remember – just the tonic we need after the tough time we’ve all had!”
You can find out her verdict by watching the video on Make It Scotch’s YouTube, Facebook and Instagram channel, where there is a series of festive hacks, tips and red meat recipe inspiration created for the brand’s ‘Make It a Christmas with Cred’ campaign.
Scott said: “I want my recipe to encourage people to try something different from the norm for their new year celebrations while still keeping that nostalgic feeling that Hogmanay – plus the champagne in the carrots could help use up some excess booze from the festive season!
“It would also work well with alternative beef cuts such as featherblade and parts like the skirlie can be tweaked to suit ingredients people prefer. It would suit any of the typical meals enjoyed over Hogmanay too, whether it’s the big night, New Year’s Day or a first footing dish you’re taking to visit a friend or family member.”
Lesley Cameron, Director of Marketing and Communications at Quality Meat Scotland, the organisation that promotes Scotch Beef PGI, Scotch Lamb PGI and Specially Selected Pork, added:“This festive season, we want people to make it extra special by choosing an alternative type of meat, such as Scotch Beef, Scotch Lamb or Specially Selected Pork from quality-assured farms that adopt best practice in animal welfare and production methods.
“Scott’s recipe is a perfect chance to celebrate the world class Scotch Beef we have in Scotland as you celebrate the start of 2022 but do it in a way that puts a twist on your usual favourites. And we are absolutely delighted to have Jackie Bird’s seal of approval too!”
For more Scotch Beef PGI, Scotch Lamb PGI and Specially Selected Pork recipe videos and inspiration visit www.makeitscotch.com or follow Make It Scotch on Facebook, Instagram or TikTok.
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Slow cooked Scotch Beef PGI cheeks with skirlie, glazed carrots and Bovril potatoes
Serves 4-6
Scotch Beef PGI cheeks
Ingredients
4 Scotch Beef cheeks, approx. 400g per cheek
24g sea salt
2 ltr beef stock
2 carrots, roughly chopped
2 stalks of celery, roughly chopped
2 garlic cloves, crushed
2 bay leaves
3 sprigs of thyme
250ml red wine
150g butter, diced
Oil, for cooking
Method
The day before cooking:
Prepare a brine by heating 3 litres of water and the 24g of sea salt until the salt has dissolved. Once this has fully cooled, trim the cheeks and add them to the brine. Let them sit in the brine for at least 4 hours or overnight. This step is optional but adds even more flavour to the delicious cheeks!
On the day of cooking:
Before starting to cook, remove the cheeks an hour before starting to allow them to come to room temp.
Pre heat the oven to 180C
Heat a heavy-based casserole dish on the hob at a medium high heat and add a couple table spoons of oil.
Once the oil is very hot, add the cheeks and colour heavily on all sides. This is essential to developing good flavour.
Once coloured, remove the cheeks from the pan and set aside. Turn the heat down a little. Now add the butter, followed by the carrot, celery and garlic, and allow this to cook for about 5 minutes until lightly coloured.
Add the red wine, and once reduced by half, add the stock and bring to a boil and then back down to a gentle simmer.
Add the bay, thyme and add the cheeks back in.
Place a tightly fitting lid on and put the casserole dish in the oven for 2 and a half hours.
Remove the dish from the oven and check that the meat is tender. If ready, then carefully remove the cheeks from the pan and strain the stock through a sieve.
Add the stock back to the pan and reduce this on a high heat until it becomes thick enough to coat the back of a spoon.
Take 50ml of this sauce out and keep aside for the skirlie.
Add the cheeks back in to the pan and keep warm.
Glazed carrots
Ingredients
6 carrots, medium sized
3 star anise
1 tsp black peppercorns
1 tbsp caster sugar
175g butter, diced
150ml champagne (or your bubbly of choice such as prosecco or cava)
1 ltr beef stock
Oil, for cooking
Salt, for seasoning
Method
Peel the carrots and cut into pieces about 7cm long.
Heat a heavy based saucepan with a little oil on a medium high heat and add the carrots with a little salt for seasoning.
Colour the carrots until golden and then add the champagne. Reduce this by a third and then add all the remaining ingredients. Top up with water to ensure the carrots are submerged by about an inch.
Turn up the heat to a gentle boil and continue to cook for about 15 minutes until almost all the liquid has gone. Shaking the pan every now and then to move the carrots around.
Once the carrots are tender, turn the heat up high to finish reducing the liquid and creating a shiny glaze on the carrots.
Remove from the heat and keep warm.
Bovril potatoes
Ingredients
2kg Maris piper potatoes
2 onions
500ml vegetable stock
3 tbsp Bovril (optional)
100g butter
Salt, for seasoning
Method
Peel and thinly slice the potatoes. Ideally do this on a mandoline, the thinner the better.
Peel and very thinly slice the onions.
In an ovenproof dish, arrange a layer with a third of the potatoes, followed by a third of the onions. Add a little salt for seasoning and a drizzle a teaspoon of Bovril across the layer.
Repeat this process two more times to fill the dish and then pour over the stock.
Distribute the diced butter on top and place the dish in the oven (already pre heated to 180C) for 1 hour.
Turn the oven up to 210C and finish in the oven for 15 minutes to crisp up the top before serving.
Skirlie
Ingredients
150g pinhead oats
2 shallots, finely diced
50g beef dripping
1 tbsp parsley, chopped
50ml sauce from the cheeks
Method
Melt the dripping in a frying pan and add in the shallots with a little salt.
Cook the shallots for 5 minutes until they are lightly caramelised.
Add the oats and stir well to ensure the fat is being absorbed evenly and cook them on a low heat for about 8 minutes until toasted, lightly cooked, but still retaining bite.
Now add the sauce from the beef cheeks and cook for a further 3 minutes.
Remove from the heat and add the chopped parsley.
Adjust the seasoning if needed and keep warm.
To serve
Bring the casserole pan with the cheeks up to a gentle boil and carefully baste the Scotch Beef Cheeks with the sauce and turn them over a few times to glaze the cheeks.
Spoon the skirlie between your serving plates and place a cheek on top, followed by lots of the sauce form the pan.
Add the carrots to the plate.
Put the potato dish on the table as a side for everyone to help themselves.
Pour yourself a whisky!
TIPS:
The potatoes can be prepared and cooked in the oven at the same time as the cheeks. These can then be put back into the oven at 210C before serving to reheat and crisp up the top.
If you are unable to get beef cheeks, then the recipe can be replaced with beef featherblade. Increase the cooking time by 1 hour for this.
The beef can be cooked the day before to save time. If you do this, then don’t reduce your final sauce when removing from the oven. Chill the whole casserole down and store the beef in the cooking liquid to finish on the day.
A public health consultant from NHS Greater Glasgow and Clyde has warned New Year revellers to stay in and stay safe this weekend, amid great concern over recent very large increases in cases linked to the new variant of coronavirus.
Normally at this time of year, thousands of party-goers would be heading out on to the town and to house parties to celebrate New Year and the final weekend of the festive season, but in an attempt to prevent an explosion of cases, people are being asked not to even think about this.
Dr Daniel Carter, Consultant in Public Health Medicine at NHSGGC, said staying in this weekend was of critical importance, now more than ever. “There are very large increases in cases across GGC and particularly in areas such as Inverclyde which previously had relatively low levels,” he said.
“This is due to people still mixing together and the new variant of the virus that spreads more easily. We urge everyone not to mix with anyone other than their own household at this time of such sharp increases in cases.”
He went on to remind people that we will soon be able to be vaccinated and so this harsh warning is also at time when we can say it won’t be for much longer.
“Whilst these constraints are hard on everyone, they are there for a good reason – to protect you, your friends and your family.”
Earlier this week, First Minister Nicola Sturgeon warned that the new variant – thought to spread much faster than the virus which first appeared in Scotland in the Spring – was quickly becoming the dominant COVID strain, and said Scottish Government advice to stay home, save lives and protect the NHS was more important than ever.
Dr Carter added: ““We are all painfully aware of the huge human cost that the virus has inflicted on the people across Scotland, and of all the important events which we have missed this year. With vaccination now being rolled out there really is some light at the end of the tunnel – but we are not there yet.
“Please keep that – and the safety of the most vulnerable in our society – in mind when you are deciding whether to go out or stay in this New Year.”
Dr Carter reminded people that, in addition to the current restrictions, the most effective way to keep us all safe from the virus was to follow the FACTS advice – wear a Face covering in enclosed spaces, Avoid crowded places, Clean hands and surfaces regularly, Two-metre distancing, and Self-isolate and seek a test immediately if you display symptoms.
New Year celebrations in most parts of the world will be extremely muted this year, but millions of us will try to mark the arrival of the 2021 in a Covid-compliant way. What are the origins of our New Year traditions?
Former primary school teacher LAURA STEELE of education resource experts PlanBee is your guide:
Out with the old, in with the new… 2020 is nearly over, and I think it’s safe to say that most of us are very eager indeed to say goodbye to this year, and to welcome 2021 in the hope that it will be a better year for all.
Across the UK, on 31 December, as the clock strikes midnight, people (would, in an ordinary year) hold hands and sing ‘Auld Lang Syne’ to welcome the new year in. But where exactly did this song originate? And how much of it can you remember?
The song was written by famous Scottish poet Robert Burns in 1788, who based it on an old folk song. In the Scots language, the phrase ‘auld lang syne‘ roughly translates as ‘for old times’ sake‘. It is a song about reunion and reconciliation; a reflection of times past, and a promise to move forward together. It can evoke feelings of belonging and friendship.
Although its origins are in Scotland, ‘Auld Lang Syne’ is now sung all over the world on new Year’s Eve.
In Scotland, ‘Hogmanay’ is the Scots word for the last day of the year. The celebrations begin on New Year’s Eve and last until the 2 January (which is also a public holiday in Scotland).
Hogmanay’s origins are thought to be Viking – the Norse invaders began by celebrating the winter solstice on the 21 December, culminating in wild parties at the end of the month. Modern-day celebrations include torch-lit parades, fire festivals, huge fireworks displays, and music performances.
Another popular tradition in Scotland is that of ‘first-footing’. The first guest to enter a house in the new year must bring a gift (these can range from salt or coal, to shortbread and whiskey). This is intended to bring luck to the householder. Traditionally, tall, dark-haired men are preferred as the first guests!
In Spain, on each of the twelve strokes of the clock at midnight, a grape is eaten. This is thought to bring good luck for the coming months.
Just before midnight, people in Denmark stand on chairs, ready to jump off them at midnight and ‘leap’ into January.
In Switzerland, it is traditional to drop a dollop of cream on the floor to bring a prosperous new year.
On New Year’s Eve in Greece, an onion is hung on the front door as a symbol of rebirth. On New Year’s Day, parents wake their children up by tapping them on the head with the onion!
In Brazil, people dress in white clothes to symbolise their hopes for good luck and peace for the new year. If you live near a beach, it is tradition to jump over seven waves – for each wave, you receive a wish.
Doughnuts are eaten in Germany. They ‘Pfannkuchens’ are filled with jam or liquor. As a practical joke, some may contain mustard or other unsavoury fillings – if you are unfortunate enough to choose one of these, this is seen as bad luck!
On the last day of the year, people in Columbia carry an empty suitcase around with them in the hope of a travel-filled 12 months to come.
In Estonia, on New Year’s Day, people attempt to eat either seven, nine or 12 times throughout the day. These are all lucky numbers, and it is believed that the more they eat, the more plentiful the food will be in the coming year.
Another increasingly popular New Year’s Day tradition in many parts of the world is the Polar Plunge, or Polar Bear Plunge.
People visit their nearest beach, some in fancy dress, and take a dip in the sea. A lot of the events are for charity, with those brave enough to take the icy swim being sponsored by those who aren’t!
Many people across the world make New Year’s resolutions, or promises to themselves to achieve certain goals in the coming year. This seems to be one of the oldest traditions we follow – the ancient Babylonians are thought to have been the first people to make resolutions around 4,000 years ago. Their promises included paying debts and returning any items they had borrowed.
Laura Steele was a primary school teacher for 11 years and joined PlanBee in 2016.
‘To be clear: that means no gatherings, no house parties, and no first footing.‘
First Minister Nicola Sturgeon updated the Scottish Parliament yesterday:
I will give a short update on today’s statistics and a few other issues. The total number of positive cases reported yesterday was 2,045. That represents 11.3% of the total number of tests, and takes the total number of confirmed cases in Scotland to 124,831.
That is a significant number of new cases, and it demonstrates the severity of the situation we face right now.
1,133 people are currently in hospital – 41 more than yesterday. And 69 people are in intensive care, which is four more than yesterday.
I’m also sad to report that 43 additional deaths have been registered in the last 24 hours of patients who had tested positive. In total, 137 deaths have been registered in the past seven days. That takes total number of deaths, under this daily measurement, to 4,510.
National Records of Scotland have not published their usual weekly update today because not all registration offices have been open throughout the festive period. However, the figures published last week showed that the total number of deaths is now over 6,000.
Each one of those deaths is heartbreaking. And so again, I want to send my condolences to everyone who has lost a loved one.
There are three other issues I want to cover today.
The first is the Oxford/Astra Zeneca vaccine that has today been authorised for supply in the UK by the medicines regulator.
This is really good news.
It means there are now two effective Covid vaccines available for use in the UK.
The Oxford/AstraZeneca vaccine is also logistically easier to deliver than the Pfizer one.
And, crucially, the UK has secured a much higher number of doses of this vaccine.
It is also now recommended that the second dose of both vaccines can be given up to 12 weeks after the first, rather then three.
That means we can now prioritise providing a first dose to as many people as possible – rather than providing the required two doses in as short a time as possible.
This will allow more people to be vaccinated more quickly.
We have been preparing for the deployment of the Oxford/Astrazeneca vaccine for some time and I can confirm that it will be administered in Scotland from Monday.
As of Sunday, more than 92,000 people have already received their first shot of the Pfizer-BioNTech vaccine.
But today’s news means that more people will get their first dose of a Covid vaccine, sooner than anticipated.
The second issue I want to touch on are the restrictions now in place across the country.
On Boxing Day, Orkney, Shetland and the Western Isles, and some other island communities moved to Level 3 protections. At the same time, the rest of Scotland – the vast majority – moved to level 4.
This is not the way that any of us wanted to end 2020 – or start the new year. But these new restrictions reflect the severity of the threat posed by this new variant.
Analysis done by Public Health Scotland shows that, yesterday, 42.8% of positive tests processed for Scotland in the Lighthouse Laboratory Network had the S gene drop out that is indicative of the new strain.
That is a higher than the 38% suggested by ONS analysis for week beginning 14 December. And that in turn compared to just six per cent at the end of November.
So this new strain appears to be fast becoming the dominant one in Scotland.
And that is obviously a cause for real concern – given that it is thought to be significantly more transmissible.
As I indicated before Christmas, the severity of this challenge means we can’t rule out the need for restrictions that are even tighter than the current level 4.
We continue to assess the situation carefully, on a daily basis, and will keep Parliament updated should any changes be required over the remainder of the festive period.
As we learn more about the new variant, we also continue to review when pupils can safely return to classrooms.
The new strain has already made a normal scheduled return impossible but we continue to assess whether it will be possible to reopen schools as planned on 18 January.
That is what we all want and, to be clear, that remains our planning assumption. But we will continue to put the safety of pupils, teachers and staff first. And we will ensure as much notice as possible to parents of any changes we consider to be necessary.
For now, of course, it is vital that we all do as much as possible to suppress transmission.
That means limiting our interactions with people in other households, beyond those which are absolutely essential.
To remind everyone, our very strong advice is that people should stay at home just now, as much as possible. And when we do go out, we should stay as close to home as possible.
With a few limited exceptions, none of us should be visiting each other’s homes right now.
None of us should be travelling to other local authority areas – unless it’s for an essential purpose.
And there must be no non-essential travel between Scotland and other parts of the UK. That advice also applies to overseas travel.
We should also remember the FACTS advice:
face coverings
avoid crowded places
clean hands and surfaces
keep two metres distance from people from other households
and self-isolate, and get tested immediately, if you have symptoms.
Let me stress testing centres are open throughout the entire festive period. So if you do experience Covid symptoms, please don’t wait. Book a test immediately.
It’s worth noting that the NHS 24 Mental Health Hub is also open, over the festive period.
Support of this kind is particularly vital, at a time when so many of us are missing loved ones and normal social interaction. So if you feel the restrictions are affecting your mental health – and you need help or advice – please don’t hesitate to call the number 111.
Finally today, I want to say a few words about Hogmanay.
I know most of us, and I certainly speak for myself here, will be glad to see the back of 2020.
And today’s news about the new vaccine should give all of us greater hope for the year ahead.
But for now, it is really vital to do everything we can to suppress this virus.
To keep ourselves and our loved ones safe. And to protect the NHS.
So we must mark this new year responsibly and in line with the restrictions in place.
To be clear, that means no gatherings, no house parties, and no first footing.
Instead, we should bring in 2021 in our own homes with just our own household.
This new strain is very serious – I cannot stress that enough.
And our prospects for the rest of the year will be better if we get off to a safe start.
So I urge everyone to be responsible on Hogmanay.
I know it’s hard – particularly for young people.
But it is how we best protect ourselves and our loved ones.
It helps the NHS too. And they need our help.
In Scotland, so far, the numbers in hospital and ICU are not at the peak of the first wave. But the NHS is under pressure.
So everything we do as individuals to stop this virus spreading helps reduce the number of people who will end up in hospital and ICU beds over the next few weeks.
And that really matters.
So as this awful year draws to a close, let me again thank everyone across Scotland for your sacrifice and patience, and for looking out for each other.
We do have every reason to believe that the spring of 2021 will bring better times. But we must first get through these difficult few weeks of winter.
So let’s stick with it, and keep looking after each other.
And let me wish everyone across the chamber, and at home, when it comes, a better, brighter and happier new year.
Morrisons is slashing the price of selected premium scotch whiskies in its Scotland stores to help customers celebrate Hogmanay at home.
From Boxing Day, selected bottles of Glenmorangie, Highland Park, Glenlivet and Laphroaig will be just £20 each in Morrisons, saving customers up to £16 a bottle.
Charles de Villers champagne is also half price and Sorso prosecco has a third off.
The deals are available in Morrisons 60 stores across Scotland until New Year’s Eve.
· Rugby Icon Doddie Weir OBE receives People’s Award for his extraordinary fund-raising efforts for people with Motor Neurone Disease
· Outstanding Contribution Award for Dame Laura Lee, founder of Maggie’s Centres, a shelter for cancer patients both in Scotland and internationally
· 11-year-old schoolboy wins Child of Courage Award after pulling his grandad from a fast-flowing river, after he suffered a bleed on the brain during a fishing trip
· The People of Bute awarded TSB Community Heroes Award for opening their doors and hearts to families fleeing the war in Syria
The inaugural Daily Record Pride of Scotland Awards 2020, in partnership with TSB, is set to air on STV and the STV Player this New Years Eve at 10.45pm.
The Awards, which celebrate ordinary people doing extraordinary things, will see 11 awe-inspiring Scots being recognised for their outstanding achievements, as we take an uplifting and celebratory journey into 2021.
The driving force behind a nationwide food bank launched in response to the Covid-19 pandemic, a teen fundraiser who has raised more than £420,000 since the age of five, and the entire community of the Isle of Bute are among the unsung heroes that will be celebrated during the 90-minute show, hosted by Kirsty Gallacher and Elaine C. Smith at the University of Glasgow’s iconic Cloisters.
After a year of extraordinary challenges, uncertainty and change, it has been more important than ever to lift the spirits of the nation and acknowledge those individuals and groups who have gone above and beyond for others. Filled with awe-inspiring winners’ stories and some emotional celebrity surprises, the inaugural Pride of Scotland Awards is not to be missed.
Over 50 of Scotland and the UK’s biggest celebrities will come together on 31st December to honour the 11 extraordinary winners and first ever recipients of the Pride of Scotland trophies.
Public figures and celebrities include HRH Duchess of Cornwall, First Minister Nicola Sturgeon, Sir Andy Murray, Sir Rod Stewart and Lady Penny Lancaster, Gordon Ramsay, Rita Ora, Michael McIntyre, Jermaine Defoe, Stephen Gerrard, Sharleen Spiteri, The Vamps, Gregor Townsend, Ally McCoist, Katherine Jenkins and Lorraine Kelly.
Magical moments that are sure to capture the hearts and imaginations of viewers across Scotland and the UK include:
· 12 year old schoolgirl Katie Pake from Glenrothes, becoming overwhelmed with emotion when she was surprised with her award by one of her favourite artists and Texas lead singer, Sharleen Spiteri, during an exclusive tour of Abbey Road Studios.
· A touching encounter between Biffy Clyro frontman Simon Neil and Shetland coastguard volunteer Jamie Newlands who, whilst out on his very first major rescue operation, descended a 130ft sea cliff in storm-force winds to rescue a teenage boy from the incoming tide.
· HRH The Duchess of Cornwall surprising Peterhead-born Dame Laura Lee – the founder and chief executive of the international network of Maggie’s Centres – with the Outstanding Contribution.
Maggie’s Centres help cancer sufferers with everything from dealing with the effects of treatment to advice on money worries, and they were the brainchild of one of nurse Laura’s former patients, Maggie Jencks. After Maggie died in 1995, Laura set out to make her vision a reality – and there are now more than 30 Maggie’s Centres in operation across the globe.
Other winners include a 77 year old from Glasgow recognised for his 40 years’ service as leader of the Glasgow Humane Society – the oldest continuing lifeboat service in the world; an 11-year-old from East Ayrshire who rescued his grandfather from a remote stretch of the River Irvine after he suffered a stroke during a fishing trip; a HGV driver who saved a mum and three children from drowning after they were swept out to sea during a trip to a Mallaig beach; a former young carer who, after becoming homeless and narrowly avoiding a jail sentence, has turned his life around and now advises the Scottish Government on issues such as mental health and poverty; and Scottish rugby icon Doddie Weir OBE, who is fighting motor neurone disease and set up a charity in 2017 to raise funds for vital research.
Seeing us into 2021 will be a fireworks spectacular and exclusive performance by pop band McFly.
There will also be a stunning performance by Tom Walker and the Red Hot Chilli Pipers, as well as a special star-studded rendition of Auld Lang Syne led by Scottish icon Sir Billy Connolly and featuring famous faces including Annie Lennox, Alan Cumming, Jodie Whittaker, JJ Chalmers, Edith Bowman, Billy Boyd, Andrew Robertson and Karen Gillan.
The Daily Record Pride of Scotland Awards, in partnership with TSB,will be broadcast on STV on 31 December at 10.45pm.
COMPLETE LIST of WINNERS:
LIFETIME ACHIEVEMENT | Dame Laura Lee, 55, London
Driving force behind Maggie’s, the ground-breaking Scottish charity that is transforming cancer care across the globe.
When 17-year-old Laura Lee left home in Peterhead to train as a nurse, she wanted to work with cancer patients so she could offer them help and support over a sustained period. Today,37 years later, Laura’s compassionate, caring ethos forms the DNA of the world-leading cancer charity that she brought to life on the grounds of her Edinburgh hospital.
Maggie’s Centres help cancer sufferers with everything from emotional support and dealing with the effects of treatment to advice on money worries. The original idea came from one of Laura’s patients, Maggie Jencks. It was her dream to provide a homely environment for patients, unlike the windowless corridor where she had been left to process the news her breast cancer was terminal.
She would often talk about her vision with Laura. The two became close friends and worked on the initial plans together, pouring over designs at Maggie’s hospital bedside. After Maggie died in 1995, Laura, along with Maggie’s husband Charles, made sure that vision became a reality.
The following year the first Maggie’s Centre was opened in Edinburgh, in a beautiful new building designed by leading architect Richard Murphy. Since then, as CEO of the charity, Laura, 54, has overseen the opening of 24 centres across the UK and internationally, all designed by leading and award-winning architects, with 280,000 visitors every year.
PEOPLE’S AWARD | Doddie Weir OBE, 50, Blainslie
Rugby hero fighting motor neurone disease who launched charity to help fellow sufferers and raise funds for vital research.
After a career inspiring the nation with his leadership on the rugby pitch, Doddie is now inspiring us all with his courage and dignity in the face of a devastating illness.
Doddie earned 61 caps for Scotland and toured with the British and Irish Lions. With his big personality, and trademark blue and yellow tartan suit, he was always the life of the party.
In 2017 Doddie revealed he had been diagnosed with motor neurone disease. The devastating condition has no cure and a life expectancy of one to five years following diagnosis. In Doddie’s case, doctors told him he would be in a wheelchair within 12 months.
Determined to help others facing the same plight, Doddie and close friends and supporters, launched My Name’5 Doddie Foundation to help fund research into MND and support fellow sufferers of this devastating disease. To date the Charity has committed £5.8 million to MND Research.
It has invested in the Glasgow-based charity, Funding Neuro, and committed £250,000 to the drug repurposing work led by Professor Siddarthan Chandran at the University of Edinburgh. An additional £780,000 is being invested in supporting the pioneering clinical trial, MND-SMART.
In addition, the charity has given almost £1million to MND Scotland and MND Association to administer as grants on their behalf. This money has helped hundreds of people living with MND. The father of three continues to raise awareness and advocate on behalf of people living with motor neuron disease.
Meanwhile, the inspirational sportsman who never ducked a challenge on the pitch, continues to defy the odds. While he has lost power in his hands, arms and neck, he is still going to his boys’ rugby matches and leading his charity from the front.
YOUNG FUNDRAISER OF THE YEAR | Jenny Cook, 17, East Kilbride
Teenager with a debilitating condition has spent more than a decade raising hundreds of thousands of pounds to help others like her.
Jenny suffers from ulcerative colitis, a form of inflammatory bowel disease. When she was six, surgeons removed her large intestine, meaning she had to adjust to life with a colostomy bag. In 2010, she was able to have a j-pouch created from her small intestine, meaning her colostomy bag could be removed.
Despite her own health issues, Jenny dedicates her free time to fundraising for the Glasgow Children’s Hospital and the Catherine McEwan Foundation, which supports people living with IBD.
She held her first event when she was five – a cheese and wine night at her primary school, which raised £5,000. Twelve years later, her total from events including an annual tea party stands at £420,000.
Jenny also speaks at many Glasgow Hospital fundraising events, as well as offices and schools to create awareness of her condition. With a commitment to helping other children manage the disease, she has also volunteered as a hospital buddy, meeting and supporting other young patients.
Now a Young Ambassador for Glasgow Children’s Hospital Charity, Jenny, 17 organises fundraising events all year round from a customised office in her back garden.
She also found the time to achieve five A-grades in her Highers.
Schoolgirl on a mission to help fellow child cancer patients has raised thousands with her inspirational campaigning.
Keen swimmer Katie’s parents took her to the GP when she complained a sore knee was affecting her performance in the pool. Tests revealed she was suffering from osteosarcoma, a type of bone cancer. Intensive chemotherapy failed to eradicate the tumour and it was then discovered that the disease had spread to her thigh and spine. Doctors told her parents that she had a 20% chance of survival.
They tried a new type of chemo, which thankfully eradicated the cancer in her thigh and spine, but it did not work on the tumour on her leg. Their only option was to amputate the limb, in an eight-hour operation two days before her 10th birthday.
Before the life-saving operation, Katie wrote “Please recycle” on her leg, in the hope the cancer tissue could be used in research.
Since the amputation, Katie has made it her mission to increase awareness of childhood cancer and raise money. She has raised thousands of pounds and is an ambassador for the children’s cancer charity Love Oliver.
Katie, who has now been given the all clear, takes off her artificial leg to swim and has won gold medals at the junior and senior Scottish Disability Sport National Swimming Championships. As well as training four times a week in the pool, she plays football and is a wheelchair racer.
CHILD OF COURAGE | Greg Galloway, 11, Galston
Schoolboy who pulled his grandad from a fast-flowing river after he suffered a bleed on the brain during a fishing trip.
It was Greg’s first fishing trip with his grandad, and the youngster had just caught his first salmon from a remote stretch of the River Irvine. But as his grandad John Howe, 61, was helping him take it off the hook, he suffered a stroke. He lost feeling in his left side and fell into the water.
It was getting dark and the water was flowing fast, but Greg, then nine, waded in and managed to drag him out of the water and on to the bank. He then used John’s phone to call his mum, Jennifer.
Somehow Greg managed to shift his papa out of the water and onto the embankment, where he kept him awake and constantly reassured him that help was coming. Greg then directed Jennifer over two fields to the exact spot where they were fishing so she could find them. Jennifer then contacted the emergency services and John was taken to Crosshouse Hospital, where he has since made a full recovery.
EMERGENCY SERVICES | Jamie Newlands, 36, Shetland
Coastguard volunteer who climbed down a cliff in storm force winds to save a stranded teenager in a race against rising tide.
Two teenagers had got into difficulty after climbing down a 130ft cliff to the sea in Fethaland on the north tip of Shetland. While one of the young men had managed to climb back up, the other was stuck at the bottom.
By the time Coastguard were called in, he had already been there for two hours. It was dark, the tide was rising and the weather was deteriorating.
A rescue helicopter was first to arrive but could not fly close enough to the cliff face in turbulent conditions to attempt a rescue. The helicopter and the Aith Lifeboat then used searchlights to illuminate the scene, so that a rope rescue team could set up their equipment.
Rope technician Jamie Newlands, 37, a volunteer on his first major rescue operation, descended the cliff in storm force winds, rain and heavy squalls to pull the teenager to safety from the incoming tide, taking him back to the top where he could be winched aboard the helicopter and taken to hospital where he recovered fully from hypothermia.
OUTSTANDING BRAVERY | John Haughie, 32, Tullichewan
HGV driver and army reservist for 7 Scots, who rescued mum and three children from drowning after they were swept out to sea during a family day at the beach.
John was relaxing on the sand in Arisaig, near Fort William, when he heard his partner Cheryl and daughter Kiera screaming and cries for help.
Ben McCallie, 14, his sister Poppy, nine, and eight-year-old Lewis McCorkindale were playing in the sea, but a strong undercurrent had pulled them out into deeper water. Katrina McCallie, mum of Poppy and Ben, and sister to Lewis, had run into the sea to help them, despite not being able to swim.
She had not realised how sharply the seabed dropped away and was quickly in trouble herself. That was when John, 32, from Alexandria, ran into the water and dived under the surface to grab the three drowning children and Katrina and dragged all four of them to safety.
SPECIAL RECOGNITION | George Parsonage, 77, Glasgow
Rescued more than 1,500 people from a treacherous stretch of water during a lifesaving career spanning four decades.
George, 77, spent 40 years pulling people from the murky waters of the River Clyde as leader of the Glasgow Humane Society, the oldest continuing lifeboat service in the world.
In that time, he has used his motorboat to rescue more than 1,500 people, including the woman who became his wife. He was even called into action on his last day on duty before retirement.
George began assisting his father with river rescues in the 1950s when he was still a teenager. After his father died in 1979, George took over from him as chief officer at Glasgow Humane Society.
George says the society is a family unit. His wife Stephanie, and sons Benjamin, and Christopher, are also involved. George and Stephanie met when Stephanie, an international rower who competed for Scotland, capsized while training. George went to the rescue and for his efforts won her heart.
SPECIAL RECOGNITION | Charandeep Singh, 31, Glasgow
The driving force behind The Sikh Food Bank, a multi-faith team of volunteers who delivered more than 80,000 meals to families over lockdown.
Launched in March in direct response to the pandemic by the Sikhs in Scotland charity, the Sikh Food Bank was set up to help the most vulnerable across all sections of the community, including those self-isolating, families struggling to make ends meet, as well as the elderly or homeless.
Volunteers deliver groceries to people unable to go to the shops themselves, as well as food parcels and hot meals. They also run a check-in phone service, available in English, Panjabi, Hindi and Urdu, to help combat loneliness and isolation.
Supported by a 50-strong team of volunteers, Charandeep led the delivery of more than 100,000 meals and food parcels during lockdown across Glasgow as well as in Edinburgh, Dundee and Aberdeen.
In the run-up to the return to school they also provided packs to help children in need with supplies and resources.
TSB COMMUNITY HERO | Angela Callaghan and the People of Bute
At the height of the migrant crisis, Angela and her community threw open their doors and their hearts to families fleeing the war in Syria.
In 2015, 24 Syrian families arrived on the Isle of Bute as part of the UK’s pledge to welcome 20,000 people fleeing the war-torn country.
At a time when not everyone in Britain was open to new arrivals, Angela Callaghan was among those who helped the families get settled and used to their new island life. She led the island’s reception committee and also helped organise donations of everything from shoes and blankets to spices and chickpeas to make the newcomers feel welcome.
Angela also repurposed the food bank she runs on Bute, one of Scotland’s most deprived areas, to help the new residents. Several of the young Syrians later helped Angela with her drive at Christmas to hand out gifts and food parcels to other under-privileged families.
Five years on, 17 families remain, putting down roots including some who have started their own businesses including a hairdresser, Syrian take-away and bakery. They learned English and the children are now a part of the local schools.
THE PRINCE’S TRUST YOUNG ACHIEVER | Reece Hayes, 24, Glasgow
After a traumatic childhood and struggling with his mental health, Reece now helps to inform others on issues such as poverty, mental health and violent crime.
Reece had a traumatic childhood as a young carer and as he struggled to cope, he became angry, suicidal, and picked fights with anyone he could. Caring for his mum since he was 11, life was often very manic and difficult to deal with, due to the difficulties around her poor mental health.
Realising that living at home was only exacerbating the problem, Reece moved out and spent five months in a homeless unit before securing his own tenancy. Yet despite this change in living situation, he still found it difficult to cope.
After narrowly missing a jail sentence, Reece got a mental health assessment, was diagnosed with borderline personality disorder, given medication and support from a counsellor, and referred to The Prince’s Trust. From there, Reece secured an interview for Get into Retail with Tesco, a Prince’s Trust programme run in partnership with Tesco, to give unemployed young people the skills and experience they need to find work in the retail sector.
As a Prince’s Trust Young Ambassador, Reece has since shared his story with other third sector organisations, Scottish government committees, MSP’s and delivered a TEDx Talk in Glasgow – sharing his experiences with an audience of over 2,000 – as part of a special Year of Young People 2018 TEDx Youth event.
After completing a college course in Social Services and volunteering at a prison working with male prisoners, he is now in his second year of a Social Work degree at the University of Edinburgh. He has also contributed to think tank focus groups helping to inform the Scottish Government on issues such as mental health, poverty and violent crime.
Furthermore, Reece has worked with a Scottish Government policymaker for six months as part of the Poverty Trust Commission. During this time, he shared his own experiences with the justice system and police to help shape prison reforms and policies for the future. Currently as well as studying, Reece is working part-time as a Mungo Foundation support worker with adults with disabilities.
