It’s all about versatility for The Scotsman’s Duncan Robertson

June 10, 2025

FOR the first in a new series of columns with Disaronno International UK, SLTN popped into The Scotsman Hotel in Edinburgh to talk elevated serves and summer sours with bar manager Duncan Robertson.

What’s your background, prior to The Scotsman?

“I started in kitchens from the age of 14, then nightclubs when I was about 16. I’ve worked in hotels, restaurants, bars, and now Scotsman Group. I joined here in February 2023 as assistant bar manager and took over as bar manager at the latter end of 2023.”

What appeals to you about bar work, in particular?

“I just like the versatility of it. You’ve got so many different products at your disposal and there’s so many different things you can do. There’s always innovative ways of working with spirits, whether it’s carbonating, clarifying – you see people freezing cocktails now as well. It’s intriguing, the different things you can do and the limits you can push.”

What’s the average day like for you?

“The average day involves the daily operations and running of the venue – liaising with the kitchen, other departments within the hotel, supporting other areas. I spend quite a lot of time with my team, because I’m quite a hands-on manager. I don’t just sit in front of a laptop. I like to be involved. I’ll be behind the bar 80% of my day.

“Whether it’s training or going through our methods for prep for the weekend, talking to the team about products or even just interacting with guests and talking them through different products that we have and that they might now have tried.”

What are your favourite parts of the job?

“The favourite part for me would be interacting with customers. Being able to talk them through things they might not know about, whether it’s just doing spontaneous whisky tastings and just sitting down with a table, spending a couple of hours with them, talking them through different brands, different products.

“Training is also a really big aspect of the job for me, because if you don’t train your team right you can’t get any passion from them. But if you spend a lot of time with your team and put a lot of effort in, you’ll get it back.

“I also spend quite a lot of my time interacting with different reps and different companies, trying to get them to come in and do training for the team and other venues within the company.”

Can you take us through the drinks list at the hotel?

“The main drinks list runs within Grand Café, which focuses on different styles of drinks. So you’ve got short sippers, which are your short, neat drinks, you’ve got tall tales, which are long drinks, highballs and drinks served in flutes. You’ve got house drinks, which is our take on what we think is a perfect classic. And we also have a spritz and highball section and a really extensive whisky list, a good selection of beers on draught and our wine list as well.”

How broad is the customer base?

“The demographic is quite broad. Quite a lot of our customers at the moment are tourists. I would say about 80%. A lot of our walk-in trade and hotel guests are tourists. We do have some regular clientele as well, and we have events we have weekly in the venue, where customers come in and use the areas for dining and drinking. But nine times out of ten, most days you don’t know what it’s going to be like. You could sit down and spend your entire day making coffee. You could be selling whisky all day. You could be making cocktails all day. There is no way to judge the day-to-day. You’ve just got to take it as it comes.”

Because of that, presumably, the drinks list has to have a broad appeal?

“It does. There’s lots of different spirit bases in there. There’s some clarifications on the menu, which are good but they’re harder sells, so that comes back into having a lot more customer interaction and the up-selling technique from the team; how much do they actually know about the drink, to be able to sell it to people.

“The team are very switched on when it comes to talking to guests about drinks. And if it’s a new-start, they will grab one of the bar team, who are very fluent on the drinks and can talk the guests through it.”

What makes Disaronno a good product to work with in cocktails?

“I would say it’s quite versatile. You can use it in various different ways, whether it’s adding a sweet nutty element or you can also use it as a replacement for things like sugars, because it is so sweet. It works well with whiskies, bourbons, but stands out by itself. It even works really well with Champagne.”

Why is the Scotsman Hotel a good fit for the Disaronno brand?

Cal McMillan, brand ambassador, Disaronno International UK: “The Scotsman Hotel is a wonderful fit for Disaronno Originale, along with our wider portfolio. Situated in the heart of Edinburgh, this gorgeous hotel draws in people and experiences from as far and wide as the reach of Disaronno Originale. And what makes it special for us is how supportive the team at the Scotsman Hotel are, and enthusiastic to serve and mix with this fantastic liquid!”

How important a year is this for the Disaronno brand?

“This year we proudly celebrate 500 years of the original Disaronno recipe – a true testament to our rich heritage. It’s not just about how delicious and iconic the liquid is, but about honouring centuries of craftsmanship, tradition, and enduring appeal. Disaronno has been passed down through generations, standing the test of time. Here’s to 500 years of history in a glass and many more to come!”