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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

Change for the better

Big spend on Scottish firms

Having Faith in local gin

Berry Brothers & Rudd summer spirits bottles

New look for spirits relaunch

Smooth operators

3 October 2014

FLAVOURED milk drink producer FrieslandCampina has launched Yazoo yogurt smoothie. The new product is made from yogurt, fruit and oats, smoothly blended - so there...

Binning the plastic

1 March 2021

AG Barr has taken its sustainability pledge one step further by announcing all of its consumer multipacks will be packaged in 100% recycled shrink wrap by the end of this year

Cause for celebration

1 April 2020

SHORTBREAD brand Paterson’s will celebrate a major milestone this year – its 125th anniversary

Kopparberg says sustainability and flavours remain fruitful with younger consumers.

Kopparberg has eco message

30 March 2023

Kopparberg reckons its eco credibility goes a long way towards winning over younger customers.

Big spend pays off for biscuit firm

3 August 2020

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

Free for breakfast

26 May 2016

MOMA has launched its first product that is gluten-free, dairy-free and vegan friendly. Coconut and Chia Porridge Pot is made from a blend of jumbo...

Rolling out a reusable barbecue

1 March 2022

RECTELLA International has launched its first Reusable Instant barbecue under its Bar-Be-Quick brand.

Deposit return scheme is set for shake up

30 May 2023

Media outlets have been reporting a major shake up to Scotland's incoming deposit return scheme as reportedly the UK Government is considering removing glass bottles from the scheme.

Popping up again

6 January 2020

Quorn Southern Fried Poppers is a ready to eat snack that consists of vegetarian chicken in southern fried breadcrumb coating

The award-winning Killie Pie has new silverware for the trophy cabinet: it has been voted Scotland’s Best Savoury Product for the second year running.

Pie goes sky high

31 July 2014

KILMARKNOCK-based Brownings the Bakers has done the double: its Killie Pie has been voted Scotland’s Best Savoury Product two years in a row. The...

Squeezing onto shelf

3 August 2020

Some fruit flavour has found its way into the Boë gin range in the shape of a new apple and lime variant

Now one rice doesn’t fit all

7 May 2015

SCOTS, and others in the UK, appear to be eating from a much wider range of international food and looking to retailers to provide...

Sweet news for everyone

4 June 2013

CREATING gummy sweets that can be enjoyed by everyone, regardless of religious and dietary restrictions, was the aim when Melissa Burton founded Goody Good...

James Withers, above left, chief executive of Scotland Food and Drink.

A food and drink year in the making

26 June 2015

WE are now at the halfway point in Scotland’s Year of Food and Drink which set out to promote the country’s natural larder. Scotland Food...

Bells rings up increased sales

1 August 2013

MEAT products and bakery are two of the categories in the Scottish market where consumers often choose Scottish brands. In meat-filled pies Bells Food Group’s...

More free choice

1 April 2016

GLUTEN-free biscuit brand Prewett’s has added milk-free, all-butter and individually wrapped chocolate biscuit ranges to its portfolio. David Wood, business director of brand owner Northumbrian...

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