Food and Drink
Learn how to cook pheasant katsu curry online
BRITISH Game Alliance (BGA) chef ambassador Leon Davies will host a virtual cook along on 28 January. Davies will teach participants how to cook pheasant katsu curry. The online lesson is part of the BGA’s effort to get more people to cook with game. Louisa North, head of operations at the BGA, said: “We wanted…
Read MoreHaggis maker hosts Burns ‘cyber supper’
STUCK for someone to recite the “Address Tae A Haggis” this Burns Night? Then haggis maker McIntosh of Strathmore has come up with the solution. The company has filmed actor Max Raskin delivering the address. All diners need to do is scan the “augmented reality” (AR) link on its haggis, neeps, and tatties ready meals…
Read MorePizzas support hospitality workers
MORE than 100 pizzas will be handed out to hospitality workers in Edinburgh today to support mental health and combat loneliness during lockdown. Pizza shop chain Civerinos has teamed up for its project with The Scotch Broth, a charity supporting hospitality workers who are furloughed or unemployed. Michele Civiera, managing director of Civerinos, said: “The…
Read MoreDistiller scores rugby sponsorship deal
LOCH Lomond Whiskies has signed up as a sponsor of Pro14 Rugby, including the inaugural “Rainbow Cup” featuring teams from Scotland, Ireland, Wales, Italy, and now South Africa. Under the deal, the Scotch brand will become the game’s “official spirit” for the next three years. Colin Matthews, chief executive at Loch Lomond Whiskies, said: “We…
Read MoreLidl launches Equi’s vegan strawberry ice cream
ICE cream maker Equi’s has swapped its milk for coconut oil to create its vegan “Strictly Strawberry” flavour. The tubs are going on sale at supermarket chain Lidl’s 103 branches throughout Scotland. Glasgow-based convenience store operator One O One is also stocking the flavour, along with more than 50 independent shops. Chris Law, from Equi’s,…
Read MoreRum portfolio prepares to launch
TWO Scottish entrepreneurs have unveiled plans to launcha portfolio of rums. Vets Now founder Richard Dixon and Genoa Black boss Claire Kinloch have picked five rums from Guyana, Guatemala, Panama, Trinidad, and the broader Caribbean. The rums will be aged in pedro ximénez sherry casks in Speyside and are due to be released in March.…
Read MoreGin Bothy boss launches Hipflask Spirits label
THE entrepreneur behind Angus-based Gin Bothy has today launched a second brand. Kim Cameron, who founded her business in 2015, has unveiled a sloe bramble liqueur and a golden spiced rum as the first two products from Hipflask Spirits. Cameron plans to add a blended whisky next year. “Hipflask Spirits launches today, but it’s been…
Read MoreGame body hunts for under-21 chef
THE British Game Alliance (BGA) has launched a lockdown cooking competition for the under 21s. The “Game Chef Hunt” runs until 10 February, with budding cooks encouraged to post a photograph of their entry on social networks Facebook, Instagram, or Twitter. Entrants are being asked to tag @Britishgamealliance, @DylanPressendye, and @RachelCarrieHunting in their posts, along…
Read MoreLidl combines Burns Night and ‘veganuary’
LIDL has become the first supermarket to release its own haggis, neeps, and tatties ready meal that’s been certified as vegan. The German discounter’s dish got the seal of approval from The Vegetarian Society. Its own-brand McKinlay’s vegetarian haggis, neeps and tatties meal is available across all 104 of the chain’s stores in Scotland. News…
Read MoreBrass Neck spices up rum market
A GROUP of entrepreneurs is spicing up Scotland’s rum market with the launch of its first batch. Brass Neck’s spiced rum features Scottish botanicals including nettle and milk thistle. Freddy Drucquer and Dougie Jeffries – who created the rum with business partner Chris Dowdall, owner of brand agency The Bakers Dozen – also selected orange…
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