A Good Read for 2011 – FREE while stocks last!

By admin | Dec 29, 2010

Scotland has a well deserved reputation for innovation with an array of economic and technical ‘firsts’ to be proud of. Scotland also has an international reputation for the quality of its natural larder – the best of beef, lamb, seafood, shellfish and much more. Bruised from the recession and economic dips in 2010, perhaps we can combine Scottish innovation and our natural larder to focus on new opportunities in the food and drink sector that will help secure business during 2011.

While the home market quite naturally seeks out the culinary delights of fusion cookery and fashionable cuisines there is still a ready market amongst Scots for traditional dishes well prepared and innovative cuisine. Visitors from abroad and the rest of the UK seek out those unique Scottish dishes – intent on enjoying a true Taste of Scotland as part of their visitor experience.

A small but very insightful guide, full of facts, tips and examples of innovation in product and service within Scotland’s food industry, has been produced by Tourism-Intelligence in conjunction with the major players in our industry -

Food & Drink / Experience in Scotland

The guide explains why quality, local food and drink is so important, the latest market and visitor trends, and inspiring examples of food products and service throughout the country. Practical advice about opportunities to help innovate, increase visitor appeal and grow the food and restaurant business.

Accompanied by a good coffee and some shortbread, the last of the clootie dumpling or … or a fine whisky it makes a worthy appetiser for 2011.

http://www.tourism-intelligence.co.uk

Fiery Merry Christmas with Scotch Bonnet Crisps

By admin | Dec 17, 2010

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Scotch Bonnet Chilli Pepper is one of several new flavours in Mackie’s limited edition range of thick cut potato crisps.

Made in Scotland from Scottish potato stock this fiery hot Scotch Bonnet Chilli Pepper is a great and more-ish crisp flavour. Naturally seasoned with no artificial flavour enhancers they won the top “Product of the Year” award at Scottish Food and Drink Excellence Awards 2010.

According to Kirstin Mackie, managing director of Mackie’s crisp operation: “Haggis & Cracked Black Pepper is Mackie’s best selling flavour. So, when we wanted a chilli based flavour, Scotch Bonnet peppers were the perfect choice because they provide both a fiery hot taste and a link to our Scottish heritage.”

Full details on the Mackie’s Crisp’s web site including an interesting article on growing Mackie’s crisping potatoes.

Afternoon Tea and a Movie at The Hub – What a treat!

By admin | Dec 15, 2010

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Pop along to Edinburgh’s HUB on the Royal Mile and enjoy afternoon tea and a movie in their Hub Main Hall where they will be screening some classic movies over the festive period. Prices are £10 for adults and £5 for children under 12yrs. This includes a delicious buffet style afternoon tea including sandwiches and homebakes plus your ticket to one of their classic film screenings.

The Hub also has a selection of Festive options for lunch and dinner – Head Chef Suzanne Lynch uses her extensive experience to develop “a style which acknowledges Scotland and the world, traditions and modern day, using the best local produce and best international speciality foods”.

The Hub is located on Castlehill at the top of Edinburgh’s Royal Mile.

Further info – www.hubtickets.co.uk ( Tel: 0131 473 2000)

From Estate to Plate – the new Roxburghe Food Site >>>

Latest Newsletter from Roxburghe Hotel – Now Online >>>

Does Scotland have Britain’s Best Dish?

By admin | Dec 8, 2010

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The 2011 edition of ‘Britain’s Best Dish‘ starts filming across the UK in February. The Britains Best Dish Team have asked us to help publicise their call for entries.

If you would like to promote a favourite dish – preferable with Scottish produce or reflecting Scottish food culture – send your details so they can invite you to an audition near you.
Although the focus is often on regular home cooks, this is a huge platform for any restaurant or chef. It would be good to see some exciting Scottish dishes on their shortlist.

Register your details by phone for the next series of Britain’s Best Dish call the production team on 09011 22 33 11. Lines close at 17:00 on Friday 4th March 2011.

Britain’s Best Dish - http://www.itv.com/beontv/britainsbestdish/default.html

SCOTHOT 2011 – ALIVE AND KICKING

By admin | Dec 8, 2010

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ScotHot is the annual showcase for Scotland’s hospitality and catering industries. With the effects of recession, changes in consumer trends … and the recent weather problems, this promises to be a forum for some hot topics and heated discussion.

ScotHot 2011 is being held from 28th February to 2nd March at the SECCC in Glasgow. This is an opportunity to see a full range of hospitality products and services under one roof and have face-to-face contact with the suppliers. A range of events are being planned including

ScotHot Young Hotelier of the Year
ScotHot Young Restaurateur of the Year
The 28th Scottish Culinary Championships

This is a chance for Scottish restaurants and hotels to view the latest trends and gather culinary tips at the many seminar sessions. SCOTHOT SCOTLAND 2011

http://www.scothot.co.uk/