Despite ongoing challenges, Scotland’s bar industry remains ‘ambitious, collaborative and forward-looking’ – and anyone wanting proof need only look at the roaring success of this year’s Edinburgh Bar Show.
With queues of industry professionals forming outside participating venues and standing-room-only seminars featuring top international drinks talent, the Edinburgh Bar Show 2026 was a very effective demonstration of industry enthusiasm.
This third edition of the EBS achieved some record numbers – across three days in April it welcomed over 2000 registered trade attendees, 39% up on 2025, and staged 18 seminars and 21 bar takeovers at venues across the Scottish capital.
EBS organisers said that, at a time when the narrative around hospitality is dominated by rising costs, venue closures and operational pressure, the show offered a different perspective – one of ‘momentum, creativity and a highly connected global community’.
Co-founder Iain McPherson, owner of Panda & Sons, said: “It’s a challenging time for a lot of people in our industry, there’s no getting away from that.
“But what we saw over those three days was incredibly positive. Every seminar was full, every takeover had a queue outside, and the level of engagement from both bartenders and brands was huge.
“What’s really important to us is that EBS remains accessible. It’s not about selling to people, it’s about bringing people together. Creating a space where ideas are shared, where people feel supported, and where the industry can actually move forward together.”
A key feature of the EBS is that all of its seminars, takeovers and brand activations are completely free for hospitality professionals to attend, and spread out across the city, in working bars, with real teams, in real service.
Co-founder Jamie Faulds said: “We’ve always believed that learning in this industry doesn’t just happen in a seminar, it happens behind the bar, in conversations, and through shared experience.
“Seeing people move through the city, from one venue to the next, connecting, learning and exchanging ideas, that’s where the real value is. And this year, that felt stronger than ever.”
The 2026 programme brought together leading voices from across the global bar community, including Ryan Chetiyawardana (Mr Lyan); Camille Vidal, founder of La Maison Wellness; and The Ada Coleman Project’s programme of talks and guest shifts featuring, amongst others, Bobbi Adler, of Shinji’s, NYC, and Victoria Garcia, of Sip & Guzzle, NYC.
There was also an array of phenomenal local talent, including Kyle Jamieson of Nauticus, Marc Watson of Highland Park, John Stirling of Arbikie, Jason Scott of Bramble, Rachel Bailey Palumbo of Hey Palu and others, who delivered a series of seminars that explored drinks innovation, flavour development, communication, wellbeing and the evolving role of the modern bar and bartender.
Camille Vidal commented: “It was wonderful to be part of Edinburgh Bar Show for the second year running.
“It was a real pleasure to be back and to see the show grow and evolve, with so many more attendees this year and a genuine eagerness to learn and connect as a community. It’s such a fantastic show and definitely one to watch as it continues to develop year on year.”
Tristram Fini, spirits brand ambassador with Campari Group UK, added: “Returning to Edinburgh Bar Show for the third consecutive year was a genuine honour and an outstanding moment for Campari Academy UK.
“We welcomed more new faces, reunited with familiar friends, and saw exceptional energy across every activation; from our Schweppes and Ada Coleman Project events to our data‑driven sessions at the EBS Hub and the electric guest shifts with Lyaness and The American Bar at Gleneagles. The enthusiasm to learn, engage and connect was felt in every room.”
The organisers noted that, for bartenders working long hours in high-pressure environments, opportunities to connect with peers, and step outside of day-to-day service can be limited. So an event like EBS can provide not just professional development, but a vital sense of connection.
Co-founder Gary Anderson said: “One of the most rewarding things for us is seeing the connections that happen during the show and then hearing about the collaborations and friendships that come from that afterwards.
“That openness, that willingness to share knowledge and support each other, is what makes this industry what it is. It’s not something you can manufacture, but you can create the space for it to happen.”
Claire Warner, consultant and strategic advisor, Positive Drinking, agreed: “The energy in the room was brilliant — operators and bartenders showing up, genuinely engaged and asking the right questions. High quality speakers and high quality conversations!”
Kaitlin Wilkes of The Ada Coleman Project added: “The Ada Coleman Project feels like a natural extension of everything this community and the bar show is standing for: education, connection, and a shared belief that we’re better together.”
McPherson concluded: “There’s a huge amount of talent, passion and creativity in this industry. What events like this do is bring that into focus.
“The industry doesn’t need more noise, it needs more connection. And when you see what happens when people come together like this, it’s a reminder that there’s still a lot to be positive about.”
