Traditional Scottish produce, using Scottish ingredients, but prepared and presented for modern consumers. Strathmore Foods’ McIntosh of Dyce range includes chilled meat products and ready meals. Among its newest products are McIntosh Haggis and McIntosh black pudding.

Chilled growth – Strathmore seek out Scottish

NOT just a Scottish brand owner but one that ensures it uses Scottish produce in its own portfolio, that’s the ethos at Strathmore Foods,...
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Health really is hitting mark

Figures show shift to low and no
Refill station

Refill station reduces waste

A LONDON Nisa store has been offering customers a more eco-friendly way to fill their cupboards
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Planning a hot winter

HAMLYNS of Scotland is ramping up marketing and promotional activity in support of its new Scottish Porridge Sachets and Porridge Pots in a bid...

Chilling savings

TECHNOLOGICAL advances can be exciting and fascinating but it can also take a fair bit of work to keep on top of all a...
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WooHa overhaul

Scottish craft brewery WooHa has rolled out a full range revamp as part of a £1.5 million investment plan for the brand

Smart shops for savings

Shopfitting solution experts Danfoss weigh in on how to introduce more smart options to c-stores and save cash on energy in the process.
Belhaven beer

Local brews go down well

BELHAVEN is in the ascendancy in the Scottish off trade, according to the East Lothian brewery’s marketing controller Steven Sturgeon.
Kantar

Better options for the planet

CONSUMERS across the globe are increasingly expressing their desire for products with less plastic packaging, according to data from Kantar.
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Taste of the summer

THIS summer will see two new variants of Irn-Bru Xtra land on shelves following a consumer poll to choose the limited-edition flavours
Birds Eye

Flocking to veggie market

There is more to Birds Eye than frozen fish, and the brand has stepped up its free from credentials
Clipper Teas and Fairtrade Foundation

Positive steps with tea farms

FAIRTRADE Fortnight saw Clipper Teas and the Fairtrade Foundation team up to celebrate the benefits of sustainable tea farming.
Budvar cans sustainable packaging

Budweiser Budvar trials paper

Czech beer brand Budweiser Budvar has cut plastic from its six-can multipack with a new packaging solution
Carling and Coors Light

Goodbye to plastic on packs

Molson Coors plans to remove plastic from Carling and Coors Light packaging by 2021. The brewer made the commitment as part of its overall global packaging strategy.

Let them eat cake

Last year, 224 Coeliac UK members responded to a survey confirming that many people with a gluten intolerance felt they missed out on some...
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

THE institution of the Burns Supper, now an annual celebration of the works of Scotland’s – and one of the world’s – great poets,...
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