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Gordon Allan, director of Malcolm Allan, left, and Gordon Robinson, Bank of Scotland relationship director, right, outside the new Malcolm Allan headquarters in Larbert. The new plant was developed after a £2.9m finance deal with Bank of Scotland was agreed.

Top food firm enters new era

2 January 2014

Glam Glayva

AG Barr, Glasgow 2014 Commonwealth Games, Irn-Bru,

Post-Games Brus

THE institution of the Burns Supper, now an annual celebration of the works of Scotland’s – and one of the world’s – great poets, Robert Burns, began in the very early 19th century. In 1801 some chums who were great admirers of the recently departed Rabbie, and who were also pretty fond of a dram, met on the fifth anniversary of the great writer’s death to wine, dine, toast his memory and recite some of his works. The following year the celebration moved to the date of the bard’s birthday 25 January and the rest as they say is history. The Burns Supper habit spread across Scotland. Within a few years a Burns Supper was being held in Oxford University. Today they are held all over the world. These days formal suppers can be quite posh with a multi-course dinner, a piper, a toast to the immortal memory of our great literary hero, a cheeky toast to the lassies, an even cheekier reply from the lassies, an address to the haggis and a recitation of Burns’ great narrative poem Tam o’Shanter. Other celebrations in homes and elsewhere are often much simpler. But virtually all will include two items that retailers can highlight in Burns season each year ... haggis and whisky. It’s sad that, because of marketing restrictions on alcohol products in Scottish off-trade outlets, it’s effectively impossible to cross-promote the two Burns Supper essentials or even to place them together in a display. But that’s all the more reason to promote them individually. Try highlighting haggis in your meat chiller, carry a few different sizes to suit the variety of sizes of households, use point-of-sale material to remind shoppers of Burns Night and the part that haggis plays in the celebrations. And you could make January a special malts month or simply arrange to focus on whisky generally in your drinks area. If you have a whisky deal that’s giving you a good margin highlight it within your drinks section. And creating a Burns theme in store, with tartan and maybe even pictures of the man himself, will help get the message across.

Power of the Bard

Lees of Scotland chief executive Clive Miquel

It’s a big year for Lees of Scotland

Inflation harming efforts

1 June 2022

INFLATION is preventing shoppers from making more sustainable food and drink choices.

Head shot of Louisa Coursey, programme manager of Scotland Food & Drink's Net Zero Commitment team.

Scotland Food & Drink strengthens Net Zero team

3 July 2026

Industry firm Scotland Food & Drink has strengthened its commitment to hit net zero by 2045 with the appointment of a new programme manager for the initiative.

Feel better profit factor

15 April 2015

Scotland’s c-stores are at the heart of the latest national efforts to improve the country’s diet and well being. And these days the healthy...

Less new plastic ahead

1 March 2020

Last year was a big one for Highland Spring in terms of sustainability.

Facelift was a big success

3 June 2019

Rowan Glen says revamp is getting results

Lucy Bee Coconut Oil, fairtrade fortnight, fairtrade.

Bigger Bee oil

1 February 2015

LUCY Bee Unrefined Extra Virgin Fairtrade Organic Raw Coconut Oil is now available in a 1L jar. An alternative to processed oils, butter and margarine...

To Veganuary and beyond

1 December 2019

Demand for vegan and vegetarian food is set to get even bigger during 2020, as older consumers join in

New fish cakes take the Crown

1 June 2015

SEAFOOD brand Ocean Crown has launched what it claims are the first gluten and wheat-free fish cakes. The fish cakes are available in traditional fish...

Allinson recently added a high-fibre loaf to its range. Hamlyns of Scotland says porridge is becoming more popular in summer.

Oats more than a winter warmer

8 April 2013

PORRIDGE is no longer simply a hearty, healthy winter breakfast - consumers who want to live a healthier lifestyle are choosing porridge oats for...

Caorunn’s tonic – Scottish Tesco’s snap up spirit

1 August 2013

LAST month Scotland’s Caorunn Gin went into 88 Tesco’s stores across Scotland. The expansion in the off-trade will also see Caorunn Gin increase its listings...

Raising a glass to the Amazon

13 October 2022

A Scottish firm has been using whisky to help save the Amazon river.

Clean the green way

14 February 2023

Sustainable options remain important considerations for consumers across the board, even when it comes to cleaning the house.

Refill packs win green points

1 August 2013

REFILL packs have helped Kenco – one of the first coffee brands to be made with 100% Rainforest Alliance beans – improve its environmental...

Big spend pays off for biscuit firm

3 August 2020

Independent biscuit maker Border Biscuits has invested £1m in its Lanark manufacturing plant

Healthy outlook for cereals sales

1 February 2016

CEREAL is involved in 62% of British breakfasts according to Kellogg’s and, it says, c-stores have played an influential part in putting porridge and...

SWA joins taskforce

1 June 2022

THE Scottish Wholesale Association has joined Transport Scotland’s Zero Emission Truck Taskforce.

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