Suppliers have said demand for Scotch eggs has increased following what ministers categorize as a “substantial meal”, allowing people to order liquor with them.
Food wholesaler Brex, who works with 50,000 pubs across the UK, said demand for eggs soaked in bacon and breadcrumbs has increased 10-fold since the lockout ended last week in the UK.
The snack was pushed to the center of a national debate earlier this month when ministers were at loggerheads over whether to make it a “substantial meal” in the Tier 2 regions of the country.
Michael Cove initially claimed that Scotch eggs were only a starter (he later withdrew), further confusing Cabinet colleague George Eustace by telling LBC that “table service would be considered substantial food”.
Ministers have confirmed that Scotch eggs qualify as the right amount of food, meaning that 30 million people living under the Tier 2 rules can buy wine in pubs if they order one.
Following the clarification, Scotch egg suppliers are immersed in an investigation into Morsell as pubs notice a significant increase in customer demand for seats.
Scotch & Co., which last year delivered about 130,000 Scotch eggs to UK pubs and telecommunications, said sales have risen 25% this month and national chains are being contacted about orders.
Jacques Davidson, director of the company, told Financial Time: “We have six full-time employees, and we were looking for an opportunity to motivate two of them, but that is not yet being considered. It’s all on the deck. “
Locks and strict deck restrictions have largely devastated hospitality venues, with figures compiled by the British Beer & Pub Association showing that sales at UK pubs fell by 84% last weekend compared to 2019 levels.
Under current rules in the UK, pubs in Tier 3 are closed except for takeaways and deliveries, while the “substantial food” rule does not apply to Tier 1 areas. Northern Ireland, Wales and Scotland, meanwhile, have different rules regarding hospitality.
In response to the popularity of Scotch eggs, some pub groups are now considering adding it to their menus to boost trade.
Ralph Findley, CEO of Marston, which operates more than 1,700 pubs and pubs across the UK and Wales, said it was evaluating whether the “increase in demand” was real.