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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.

Power of the Bard

2 January 2014

Potatoes on the line

Vegan confectionery helps growth

It’s a cracker!

Dressing impresses with charity

Brewer is big in America

3 April 2019

Innis & Gunn has been named as the ‘Scottish Brewery of the Year’ at a major international beer competition .

Taking stock of trends

1 December 2020

Organic stocks and rice cake brand Kallo has expanded its range of organic plant-based stock cubes with two new flavours, Umami and Sriracha.

Telmont invests in planet saving bottles

4 March 2024

Champagne House Maison Telmont has broken with tradition through its innovative climate-positive use of transition glass for its bottles in a new project.

Brewing up a positive future

1 August 2019

A new brewing apprenticeship is set to encourage young people in Scotland to join the industry.

The great vegan bake off is here

1 May 2019

Bakers have a new free from alternative to choose from, following the launch of Vitalite’s new dairy free vegan baking block.

Farmer’s call for action

1 November 2021

CLIPPER Teas has pledged to support Fairtrade farmers ahead of COP26.

Beefing up Scotland’s reputation

3 April 2019

A £500,000 campaign to promote Scottish beef has been launched by Quality Meat Scotland .

HEINZ has launched the Deliciously Gluten Free range of pasta and pasta sauces.

Free-from from Heinz

8 April 2013

HEINZ has launched the Deliciously Gluten Free range of pasta and pasta sauces. Drawing on Kantar Worldpanel data, the firm says the gluten-free category grew...

Macsween of Edinburgh has donated tonnes of surplus haggis to FareShare.

FareShare help good for planet

21 March 2023

The FareShare charity has been explaining how its food help for the poor also prevents waste.

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...

Martin-Doogan,-Group-Engineering-Manager-at-C&C-Group-plc-at-site

Clean living at Tennent’s

3 August 2020

Tennent Caledonian has installed a new carbon capture facility at its Glasgow brewery

Helping shoppers navigate nutrition

3 February 2020

Natural Balance Foods puts benefits front and centre

Cutting the sugar

3 October 2014

HEINZ has introduced Heinz Tomato Ketchup 50% Less Sugars. The new ketchup has 50% less sugars as well as 25% less salt than regular...

RVM firm teams up with SGF

1 June 2022

REVERSE vending machine firm RVM Systems Ltd has joined the Scottish Grocers’ Federation – as Scotland’s c-store retailers prepare for the rollout of DRS in Scotland next year.

Bread giant on the pulse

2 October 2016

BAKERY firm Warburtons has added a new protein range to its portfolio. Baked using pulses and grains, the new range includes high-protein bread, rolls, wraps...

Facelift for Greek-style

1 April 2020

New look Rowan Glen packs roll out

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