Scotland's First Minister Opens McLeish's First Edinburgh Deli (incorporating CR Deli)

5th May 2008

This is the first of the New York-style deli to be established in the capital by Dundee-based McLeish, whose declared policy is to source its produce from Scottish suppliers - fish, for example, from Peterhead and Arbroath, and meat, poultry, dairy products and vegetables from Scottish farms.

Other Scottish-sourced products include biscuits, bakery, canned foods and relishes while there is also a comprehensive range of whiskies from island, Highland and lowland distilleries.

Mr Salmond, who opened the new Edinburgh store on Wednesday, has recently returned from Brussels where he was promoting the quality of Scottish produce.

In the US last month, he carried the same message during the Scottish Week.

Mr Salmond said: "McLeish's food stores are a great source of accessible, quality Scottish produce as I can testify.

"Last month I accepted the challenge to 'eat Scottish' for one week. The McLeish Brothers store in Inverurie was just one of the food outlets which helped to make that challenge tasty and affordable.

"I want to see Scottish producers and suppliers thriving across the country. Scotland's first ever national debate on food, led by the Scottish Government, has just come to an end, with more than 25,000 people visiting our website and many responding online.

"These responses will be considered as part of our work to develop a national food policy that can help support a sustainable food industry within a greener, healthier, wealthier Scotland.

"I’m delighted to welcome McLeish Brothers’ first store to Edinburgh. Not only will it promote home-grown produce, the store’s range of Asian, Chinese, Italian and other European dishes is further evidence that Scotland can cater for a global marketplace."

The First Minister, along with all visitors to the South Bridge open day this week, sampled a variety of McLeish specialities.

"There is no truth in the rumour that we have opened the first of our Edinburgh stores in South Bridge simply to be convenient for Mr Salmond during his day job," said McLeish's managing director, Stanley Morrice.

On a serious note, he added: "Our policy of using Scottish produce is simple - why go elsewhere when the quality and value provided by our fishermen, farmers and other suppliers are the best in the business?

"In total, 70% of our stock is sourced in Scotland. Our only regret is that we can't find a cheeky Chablis from a vineyard on the northern slopes of Schiehallion or a classic claret from the Tay Valley."

McLeish will open its second Edinburgh store in Lochrin Square in July, while plans for a third in Bruntsfield are well advanced.

The retailer is also looking at other premises in the capital.

McLeish, whose eight existing stores are all in the east of the country, is poised to move into the west of Scotland.

The firm will open a store in Sauchiehall Street in August and is in negotiations for other sites in Glasgow city centre and the suburbs.

A second in Aberdeen city centre, in Schoolhill, will open soon and it is hoped that there will be a third outlet in Aberdeen, possibly next year.

Bothwell, Stirling, Falkirk, Dunfermline, St Andrews and Perth will follow in a rapid £11 million expansion programme that will see McLeish grow from four shops employing 42 staff just 18 months ago to around two dozen with a workforce of more than 600 by the end of the year.

McLeish then plans to cross the Border to set up a second centre in the Midlands before launching outlets in the south-east.

In another development, McLeish is close to announcing the launch of its own-brand whisky, which is expected to be a single malt from Speyside.

Each new store has franchised areas to Coffee Republic and Thorntons, the confectioner.

In addition, there are kitchens in each outlet as well as an ever-expanding team of specialist chefs and kitchen staff based in Dundee who produce a daily menu of traditional and international dishes.

This operation style would be mirrored in England - again using, as far as possible, produce from Scotland.

"We are finding the combination of good, home-based produce and the New York-style of deli is proving very popular," Morrice said.