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Stripe nominated for three CIPR Scotland PRide Awards
Stripe Communications

Stripe nominated for three CIPR Scotland PRide Awards

Stripe Communications is delighted to announce that we have been shortlisted for all three CIPR PRide Awards which we entered in year.

Following yet another hugely successful event which saw over 19,000 fans descend on the Nevis Range, the Fort William Mountain Bike World Cup was nominated for Best Campaign £10k and under.

Our work with Maxxium on their ‘Give It Some…Summer’ campaign for their Sourz brand has also been recognised, with confirmation that we are also in the running for the Best Campaign category as well.

Finally, after yet another blockbuster year, Stripe Communications has been shortlisted as Outstanding Consultancy of the Year, which would be a remarkable achievement after winning this accolade in 2009.

The winners will be announced at the annual CIPR PRide Awards being held on the 13th of October in Glasgow.

Specially Selected Pork takes centre stage with Hardeep Singh Kohli
Stripe Communications

Specially Selected Pork takes centre stage with Hardeep Singh Kohli

Celebrated broadcaster, comedian and chef Hardeep Singh Kohli joined Edinburgh Fringe revellers to launch a new campaign for Specially Selected Pork.

Hardeep, who is performing daily in his “Chat Masala” show in Edinburgh’s Gilded Balloon, was joined by Fife pig farmer Andrew Peddie to unveil the new “Look for the Label” campaign.The pair tempted hungry festival goers with a selection of delicious dishes highlighting the versatility of pork which Hardeep describes as “the king of meats.”

“Pork is undoubtedly the king of meats in my opinion and you don’t get any better than Specially Selected Pork from Scotland.

“It is raised to some of the highest welfare standards in the world by farmers who care about their animals and it tastes fantastic,” he said.

Providing a belly full of curry and laughs, Hardeep rounded off his renowned chat show by cooking up a storm and showing guests how to enjoy Specially Selected Pork – one of his favourite ingredients – in the comfort of their own home.

Research has shown that Brits eat a staggering £1.9B worth of pork each year. However, with more than 60% of all pig meat being imported, Scots are encouraged to support local suppliers and choose Specially Selected Pork.

The new Quality Meat Scotland campaign aims to highlight the quality, affordability and versatility associated with the label and the world-leading quality assurance behind it. The Specially Selected Pork label also guarantees the traceability of the meat from farm to fork, ensuring it has been born, reared and slaughtered in Scotland.

Laurent Vernet, Quality Meat Scotland’s Head of Marketing said: “Pork has always been a popular choice with consumers but we hope this campaign will encourage people to look for the Specially Selected Pork label when buying their pork.

“The Specially Selected Pork label not only assures traceability and quality but also assures animals have been reared to animal health and welfare standards approved by the Scottish SPCA.”

The campaign will be supported by outdoor, online and press advertising as well as branded materials in Scottish supermarkets including ASDA, Tesco and Sainsbury’s stores.

Edinburgh New Town Cookery School teams up with Queen Margaret University
Stripe Communications

Edinburgh New Town Cookery School teams up with Queen Margaret University

The Edinburgh New Town Cookery School has unveiled an exciting new partnership with Queen Margaret University which will see the two institutions educate and inspire a new generation of culinary masters and re-ignite students’ passion for food, produce and culinary techniques.

The new initiative will give all International Hospitality Management students at Queen Margaret University the opportunity to fine-tune their skills and knowledge in a professional setting which is held in high esteem across the country and sets high standards for all students.

In collaboration with Queen Margaret University, former QM graduate and principal of the Edinburgh New Town Cookery School, Fiona Burrell, has designed a programme that focuses on providing challenging experiences for students, giving them a thorough understanding of food and cooking skills in order that they make effective hospitality managers of the future.

Every year, between 25 & 30 students will each spend 88 hours – one four-hour session every week over 22 weeks – benefiting from Fiona Burrell’s experience and knowledge, garnered during her time as principal at the world renowned cookery school, Leith’s School of Food and Wine.

The student’s sessions at the Edinburgh New Town Cookery School will support the practical elements of the International Hospitality Management degree and give students the confidence, knowledge and skills required to pursue careers across a span of industry disciplines including hotel, restaurant and catering management as well as the tourism industry. Fiona Burrell and Dean Christine Bovis-Cnossen share the vision of deepening students understanding of the culture of food as well as igniting their passion for quality, locally sourced produce. The practical sessions will be supported by a range of visits to industry, where students will learn about the production and consumption of food, with the aim of developing an understanding and passion for food required to be successful in today’s catering industry.