Edinburgh’s Surgeons Quarter has reported back on its successful – but demanding – Fringe season.
The hospitality business, which is the commercial arm of the Royal College of Surgeons of Edinburgh, noted that rising costs and upcoming regulatory changes were placing additional pressure on its long-term profitability.
Thus it had been more vital than ever that it capitalise on August’s Edinburgh Festival Fringe rush of visitors to its hotel, café and event spaces.
Managing director Scott Mitchell said that his team had achieved that objective, noting that Ten Hill Place Hotel had recorded near-maximum occupancy, while Café 1505 saw increased footfall, amidst a record number of shows staged.
“August remains a vital period for us,” said Mitchell. “It’s a time when the whole campus comes to life and we work hard to create memorable experiences for visitors, performers and locals alike.
“We’re proud of how we performed across the board, especially given the wider challenges facing the hospitality sector.”
He continued: “It was a strong summer, but not without its difficulties. Like many operators, we’re navigating a landscape of increasing costs and operational demands. Our focus is on resilience and smart evolution.”
One key initiative brought in for Fringe 2024 was the campus-wide trial of a reusable cup policy, as a step toward reducing single-use waste ahead of Scotland’s proposed disposable cup tax.
The scheme, introduced following a pilot in 2024, saw thousands of souvenir-style cups used in place of disposable plastics.
Mitchell said: “Our reusable cup trial was a progressive step, and we were encouraged by the support from many visitors. But we also recognise it’s a work in progress.
“Changing habits doesn’t happen overnight, and we’re using this year’s insights to refine our approach ahead of new legislation in 2026.”
Surgeons Quarter also strengthened its collaboration with long-standing events promotion partner theSpaceUK. Over the course of August 2025, the SpaceUK presented a record number of shows, attracting significant audience numbers and increased engagement throughout the month.
“This was a summer that asked a lot of the hospitality industry, with high expectations and growing pressures,” said Mitchell. “We’re proud to have delivered results that support our team, our charity work and our long-term sustainability goals.”
