Sodexo Prestige and Hampden Go Fairtrade Bananas
Hundreds of free bananas will be handed out at one of Scotland’s most popular stadiums by a Scottish catering giant to show its support for Fairtrade farmers around the globe. Hampden football stadium will be giving away over 500 pieces of the sustainable fruit to delegates attending its various corporate events and conferences during Fairtrade Fortnight, which runs from February 25.
The move has been dreamt up by Sodexo Prestige, which also provides catering and hospitality services at venues such as Perth and Hamilton Race Courses, Aberdeen Football Club and National Museums of Scotland. Austin Tilsley, Scotland regional director at Sodexo Prestige, said: “We partner with some of the finest venues in Scotland and were determined to do our bit for Fairtrade Fortnight. Now every delegate attending a meeting or conference at one of those venues over the fortnight will get a Fairtrade banana on us. It’s a bit of fun, a tasty snack and a perfect way to get people to think about where their food comes from and to focus on the excellent work of the Fairtrade Foundation. Everything we do at Sodexo Prestige is about using locally-sourced, sustainable and in-season produce as widely as possible. Obviously we can’t buy locally-grown bananas, but we can make sure those we do buy help the poorest farmers around the world. We already use a range of Fairtrade products across our venues, including sugar, coffee and tea.”
Fairtrade Fortnight runs to March 10 and aims to promote the issue of world poverty, encouraging people across the UK to think about where their food comes from and help support smallholders in the developing world.
A total of 10,000 bananas will be handed out by Sodexo Prestige, which partners with 17 top class Scottish venues and more than 50 across the UK. It also provides catering for The Open Championship, one of the world’s biggest golfing events.
Parent company Sodexo employs more than 1000 people across Scotland, providing catering and a wide range of other services at scores of sites, including council buildings, government offices, courts, schools, colleges, as well as many businesses. The company, which operates globally, has outlined its long term sustainability goals in its Better Tomorrow plan, a worldwide sustainability strategy taking it up to 2020.
James Bennet, Head of Brand and Out of Home at the Fairtrade Foundation said: “In 2013 Fairtrade is challenging businesses to go further for Fairtrade producers. We are pleased to work with Sodexo Prestige on a number of initiatives that drive sales of Fairtrade goods across their sites and raise awareness to their consumers. Over the past few years in line with its Better Tomorrow Plan, Sodexo Prestige has actively engaged with Fairtrade. We look forward to continuing this in the future and across 2013 driving more significant producer impact. “
Operating under the BS8901 Management System for sustainable events, Sodexo Prestige implement a number of practices designed to ensure it acts in a sustainable manner. Initiatives include ensuring all baked goods are made on site or sourced from within 30 miles; using fresh, seasonal and locally sourced ingredients where possible; and consolidating deliveries to minimise food miles.
As the dish traditionally known as ‘the food of love’, and enjoying a reputation as a potent aphrodisiac, oysters will feature as specials at award-winning Scottish seafood restaurant Mussel Inn this Valentine’s Day.
Yet, whilst chilled oysters served naturally or with shallot and red wine vinaigrette remains the most popular option on its menu, Mussel Inn has noticed a growing trend in popularity of grilled oysters – and even oyster tempura.
Matt Johansson, food and beverage manager at Mussel Inn, said:- “According to Greek myth, Aphrodite, the goddess of love, sprang forth from the sea on an oyster shell and gave birth to Eros, which is where word ‘aphrodisiac’ derives, and legendary lover Casanova always started a meal by eating 12 dozen oysters. That’s why we’re sure that our oysters will prove popular options on our menu this Valentine’s Day!
“Yet whilst I personally love them naturally with a sprinkle of lemon juice – they are so fresh that you can taste the sea water – our grilled oysters with gruyere cheese and bacon are amongst the most popular dishes on our menu. For novices I would recommend the oyster tempura, which has a delicious crispy outing and lends the oyster an appealing, velvety texture.
“Carefully nurtured in the sea lochs of the Scottish west coast, our hand selected and sustainably cultivated oysters grow more slowly then those from warmer waters, providing a richness and depth of taste that we believe is unique.”
Located at 157 Hope Street, Glasgow and 61-65 Rose Street, Edinburgh, the award-winning Mussel Inn is renowned for its passion for its offering of delicious locally sourced fresh seafood, providing excellent value for money and a quick and friendly service.
To book a table call 0141 572 1405 or 0131 225 5979 or log onto their website for more information.
The new cocktail menu has been designed to combat the winter weather, with an array of warm winter ingredients such as spicy ginger, wholesome honey, ripe black cherry, port and aromatic cloves to warm up the coldest of days.
There is something for every palate on the list of unique bobar cocktails. Just in time for Valentine’s Day, loved ones can enjoy a crisp and rich ‘Snowcapped Romance’ with its velvety fusion of coffee tequila, chocolate liqueur and soft vanilla capped with apple syrup cream.
While those longing for the spring season can get in the mood with ‘Honeysuckle’, a soothing synthesis of honey vodka and milk, delicately veiled with floral lavender and finished with aromatic nutmeg, or ‘Pocket Pears’, a clean , refreshing fusion of fresh pear and sharp apple, spiced with seasonal cinnamon.
These devilishly decadent cocktails are priced from £6.00 – £7.50, bringing some sparkle to the month of January in the heart of Glasgow’s stylish West End.
Find them on Facebook or join the conversation on Twitter – @bobarbyresroad
In a fab new Valentine’s competition, The Avenue is inviting loved-up shoppers to name the fantastic Italian Restaurant at The Avenue for a chance to win the prize of a delicious three course meal for two with a bottle of house wine.
Michelle McCabe, Centre Manager at The Avenue, said: “Everyone knows that Italian cuisine is the food of love, so where better than Il Pavone Sud to spend a romantic evening? And I do hope my husband is reading this!
“Il Pavone enjoys a wonderful reputation for providing exceptional Italian food and service and prides itself on using only the freshest ingredients to prepare first-class Italian cuisine from authentic pizza and pasta to fresh seafood and its special Valentine’s menu looks absolutely delicious!”
Pavone Sud’s Valentine’s Menu features starters of: home made Italian meatballs; home-made traditional Tuscan soup; chicken liver pate; sautéed king prawns; mixed crostini and fresh rope mussels cooked in vodka.
Main dishes include: risotto porcini; fresh sea bass fillet; grilled ribeye; spinach and ricotta cannelloni; grilled chicken supreme marinated in lemon and rosemary; taglatelle tossed in a tomato sauce with Italian sausage and a touch of pesto and linguine pasta tossed in garlic olive oil and chilli with fresh mussels. A dessert platter for two, meanwhile, offers tiramisu and profiteroles.
Meanwhile, a caricaturist will be in situ at The Avenue on Sunday 12th February for anyone that would like their caricature done for their special valentine and popular mall mascot Newton will be walking up The Avenue on Valentine’s Day, handing out chocolate hearts to help shoppers get into a romantic frame of mind.
The Avenue’s Valentine’s competition opens on Wednesday 1st February with entries closing at 12 noon on Tuesday 14th February. Entry forms are available throughout The Avenue and should be posted in the entry box on the mall or returned to the management office by thedeadline date.
As Domino’s Pizza celebrates 15 years in Scotland this month, statistics released today prove that we are indeed a nation of pizza lovers; with Domino’s Pizza selling one pizza per head of population in 2010.
With 47 stores across the country and over 1,100 staff, Domino’s Pizza has made great strides in Scotland as the population has munched its way through new pizzas such as the Domino’s Gourmet range and recently introduced Stuffed Crust, limited edition favourites including the Reggae Reggae made with Levi Roots’ famous sauce and the Haggis pizza (specially introduced for Burns Night), as well as firm favourites including Pepperoni Passion and Texas BBQ.
Pizzas from Domino’s stores across the country have been delivered to golf courses, gyms, patients in hospitals and paramedics and firefighters…even on stage to Strictly Come Dancing winner Harry Judd and fellow bandmates during a McFly concert in Edinburgh.
Chris Forrester, Domino’s franchisee who opened the first store in Great Western Road in December 1996, explains the success of the UK’s number one pizza delivery service in Scotland: “Since we launched to our customers in the West End of Glasgow late December 1996, Domino’s Pizza has become a firm favourite for students, couples, groups of friends and families. We’ve seen a massive increase in the home delivery market in 15 years, and as customers become more discerning, they’ve increasingly come to Domino’s Pizza to deliver a piping hot, freshly made treat.”
Join a nation of pizza lovers by ordering online at www.dominos.co.uk or using Domino’s iPad, iPhone and Android ordering apps.
Whilst Acoustic Butterfly will perform every Sunday from 4pm, the Saturday night programme will see Dawn Patrol perform on 2nd July, Vendetta on the 9th, Bootleg Wonderland on the 16th; Heavy Load on the 23rd; George Lindsay Band on the 29th and Whisky River on 30th.
1901 manager Patrick Stapleton said: “As part of an ongoing review of our weekly entertainment format, we’re delighted to announce this range of live music artists, covering a range of music styles from blue, rock and jazz, to suit all musical tastes throughout July.”
And music lovers are invited to choose from a broad selection of premium lagers, cask ales, malts and wines or try out 1901’s new grill which offers a menu comprised entirely of freshly prepared meals, with a focus on fresh cuts of prime 28 day Aberdeen Angus beef, seasoned and char-grilled for real flavour.
Recently awarded a prestigious Cask Marque, an accolade recognising the quality and care of cask or ‘real’ ales, last year 1901 won the best individual bar/pub award in the Best Employers in Hospitality.
1901 Bar & Grill is located at 1534 Pollokshaws Road in Glasgow’s southside. To reserve a table at 1901 call 0141 632 0161.
The 25,000 sq ft Newton Mearns store represents an expansion by the retailer in Scotland and is part of an ambitious UK-wide growth strategy by the employee-owned supermarket.
The planned new store in Helensburgh – if planning permission is secured – will be the retailer’s first outside the central belt cities. Waitrose will be consulting with local people over the coming weeks and will lodge a planning application later this year.
In a first for Waitrose in Scotland, the Newton Mearns store will offer toys, electrical goods and fashion accessories from its sister company John Lewis, alongside its extensive food ranges.
The store is also championing local and regional suppliers including several new producers who are supplying Waitrose for the first time.
These include a company that is literally on the doorstep of the new branch – family-run Just Add Chilli – as well as Mathiesons Foods, We Hae Meats, Argyll Smokery, Belhaven Fruit Farm, Thistly Cross Cider and Claire Macdonald Foods.
They will join around 400 Scottish products already stocked by Waitrose, as part of the retailer’s strong commitment to local and regional sourcing.
Of vital importance to Waitrose is the provenance and traceability – buyers typically source products from smaller growers and suppliers, where possible close to individual stores.
There were over 2000 applicants for the 200 jobs at Newton Mearns, where customers will benefit from the expertise of fish, wine, cheese and meat specialists.
All Partners (as Waitrose employees are known because they are Partners in the John Lewis Partnership) are co-owners of the business, entitling them to a say in how the business is run and an annual share in its profits from next year.
In March this year, existing Partners received 18% of their annual salary in bonus.
Facts and figures
· The Newton Mearns store will bring the total number of Partners at Waitrose and John Lewis in Scotland to 2656.
· Waitrose is now the same price as Tesco on 1000 branded everyday items; its Price Match commitment tracks prices each week.
· A range of kosher products, including fresh and ambient goods will be available at Waitrose Newton Mearns.
· Food waste from the new branch is being sent to an anaerobic digestion plant. All refrigeration in store is HFC-free.
· The in-store coffee shop seats 46. Customers will be able to choose from a wide range of gourmet and every day fresh dishes, all of which are freshly cooked and prepared on site using ingredients literally off the supermarket shelves in-store.
· Waitrose’s Community Matters scheme starts today – it gives customers a say in how £12,000 a year – £1,000 a month – is spent on local charity projects.
Alison Neilson Deputy Manager for Waitrose Newton Mearns said:
“Waitrose prides itself on getting to know the communities it operates within and building firm relationship with residents and surrounding businesses alike.
“We want to make sure our customers enjoy the best of local produce that our Scottish suppliers have to offer and we are always keen to hear from new suppliers to add to that offering.”
Mark Price, Waitrose Managing Director said:
“We’re delighted to be opening our largest store in Scotland today.
“Waitrose Newton Mearns, together with our plans for a fifth store in Helensburgh, is a further demonstration of our ambitions to make our brand far more accessible to Scottish consumers.
“We’re currently still under represented in Scotland, but our new regional distribution centre in Lancashire will provide a vital platform for future expansion and unlock significant opportunities for us to open more shops in Scotland”
Welcoming Waitrose to Newton Mearns, Vincent Waters, President of the East Renfrewshire Chamber of Commerce said:
“The arrival of Waitrose is a great boost to the retail offering in East Renfrewshire, and will attract people into the area. I’m pleased a business with the strong ethical reputation of the John Lewis Partnership has expanded into our community.”
Interior Design specialists Cameron Interiors have today announced plans for a dual Easter cupcake event in both Glasgow and Edinburgh this Sunday.
Families are invited along to either of their studios, where they will be able to watch cupcake decorating demonstrations by a group of cooking experts, as well as take part in a fantastic Easter colouring competition, especially for kids.
In Glasgow, Michelle, of the West End’s renowned Auntie M’s Lounge will be on hand to demonstrate how to make and decorate wonderful cupcakes. While in Edinburgh, Marion, from the award winning Truly Scrumptious Designer Cakes will be demonstrating how to create some delicious goodies.
The free ‘Sweet Secrets’ events are set to be a wonderful day out for the whole family and will take place on Sunday 17 April 2011 between 12pm and 4pm.
Elaine Cowan, of Cameron Interiors said: ‘We are thrilled to be hosting the Sweet Secrets events in Scotland at our two studios simultaneously. This will be quite a unique and fun day for all the family in a relaxed home from home environment.”
She added: “We have an excellent team of baking experts to encourage kids to get involved in cupcake making in their kitchens at home over the Easter break and we are all looking forward to sampling the cakes!”
The popular outlet, which aims to provide customers with the best value fresh food available anywhere in town, has invested heavily in the creation of a top of the range outdoor eating and drinking space so that customers can spring into summer by making the most of the warmer weather.
Manager Graeme Hosie said: “The Wise Monkey is very fortunate in that, on sunny days, our outside space on Great Western Road is bathed in sunshine from dawn till dusk – that makes it a very popular place to while away an afternoon people watching whilst enjoying a bite and a beer, or somewhere to hook up with friends after work or university.
“Our new al fresco terrace now adds to the enjoyment of that experience through the creation of a welcoming, relaxed environment that distinguishes the space from the rest of the street – and with the clocks set to spring forward in a few weeks, we’re sure it will prove very popular with our customers long into the evening!”
The Wise Monkey is all about the music and the great grub. A frozen food free zone (right down to the hand-cut chips), it uses only the finest of fresh ingredients and all dishes are made to order from scratch.
Offering great live music five nights a week, fab food and a broad selection of cask ales, premium lagers, malts and wines, The Wise Monkey, where the food rocks and the music’s cookin’, can be found at 508 Great Western Road (underneath Viper) in Glasgow’s West End.
Scottish butcher Simon Howie’s specialist cut of beef shin tower will feature on the menu for Glasgow restaurant Ubiquitous Chip’s world first Ingr3dients, a unique sensory experience combining food and ground-breaking digital art.
The evening will combine a four course special menu of finest Scottish produce created by chef Colin Clydesdale, with a remarkable event using interactive technology, 3D animations and projections, including a 3D Highland cow.
Simon Howie said: “All our beef is produced in Scotland from specialist beef herds which are grass fed in summer and wintered on natural feeds. Shin might be one of the less familiar cuts of meat on the animal but, properly prepared, it is transformed into a delicious dish with a special texture and flavour all its own.
“Created by craft butchers with traditional skills, I’m delighted that our beef shin tower will add to the sense of occasion in what looks set to be an extra-special event.”
Ingr3dients, devised by Carol Wright, Neil Butler, Alasdair Gray and Debs Norton, runs at Ubiquitous Chip from Monday – Thursday from 7th – 31st March.