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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.

The search is on for Scotland’s top green businesses

8 April 2022

Scotland’s businesses can showcase their excellence in environmental practice by entering VIBES Scottish Environment Business Awards and this year more businesses from Scotland’s retail and hospitality sectors are being encouraged to apply.

Something in the water

1 April 2018

HEALTHY choice buying has played a big part in the water category rising by £148m in the past two years, says Barr Soft Drinks.

A triumph for common sense

23 December 2022

Andrew McCaffery, global EPR director at Ecoveritas, responds to the latest DRS advice from the Scottish Government.

Spending big to fight coronavirus

3 August 2020

Venison supplier Highland Game has announced a £150,000 investment package aimed at making its Dundee base coronavirus safe

Bottled heritage

1 August 2021

The Glasgow Distillery Company has announced the release of its next Triple Distilled expression.

Scottish food is under fire

5 April 2017

FSS takes aim at ‘unhealthy’ options SCOTLAND’S food industry could be facing increased regulation in future, if recent recommendations from Food Standards Scotland (FSS) are...

Success for water brand

1 April 2020

Highland Spring tops plain water rankings

More info please – Animal welfare concern

1 August 2013

ANIMAL welfare is a growing consumer issue, with a new study showing that eight out of 10 UK shoppers want labels which clearly show...

Sunshine on fleet for Tesco HGVs

1 June 2022

TESCO has launch a solar-powered trailer initiative that is expected to save 2,000 litres of diesel per year.

Fake steak and ale pie from Delice de France

Fake steak pie

7 January 2020

Delice de France has started off 2020 with the launch of the vegan ‘Fake & Ale’ and Saag Mangalore Square Pies

Big moves for Border

6 April 2021

BORDER Biscuits has been on a recruitment drive, as the Lanark-based firm eyes further growth.

Free from sugar but full of opportunities

1 January 2019

Sugar-free soft drinks are performing well in Scotland, with growth continuing at pace

Something for the weekend

7 September 2016

BIG NIGHTS IN don’t just feature quick snacks. Special nights in and dinner parties have risen dramatically. Research carried out by YouGov found that...

It’s got to be the local stuff

5 April 2017

Provenance king for porridge Provenance is proving popular with consumers across the country, which is good news for porridge producer Hamlyns of Scotland, and the...

Healthy demand for quinoa

10 May 2017

NEW cuisines to look out for are Hawaiian, Scandinavian and plant-based, according to Merchant Gourmet. It also said that, with sales of quinoa growing in...

Relish the Stateside opportunities

25 May 2016

AS the world food market has opened up, people have become more adventurous and are no longer content with standard tomato ketchup or mayonnaise...

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