News

• New Edinburgh Gin honours city’s garden

• Hotels offer taste of hospitality industry

• Trade family is in it for the long haul

• Bartender blends gin with Eden Mill

• Six decades in the business

• Capital club keeps one step ahead

• C&C Group snaps up Matthew Clark

• Kitchin serves up new awards

• DRS mustn’t hit pub customers

• Group turns up heat on training

• Don’t tie boards to immigration

• Star move for Edinburgh hotel

• Additional powers for LSOs

• GM set to join prestige group

• Scottish venues are raising the bar

• Chef stops the press

• Voodoo team works magic for bartender health event

• C&C Group completes Matthew Clark acquisition

• Scottish venues raise the bar once more

• C&C Group to buy Matthew Clark

Features

• Behind bars: vodka

• Wine opportunities plentiful in the trade

• Wake up to opportunity

• Behind bars: craft spirits

• More bars will call in the tanks

• Get an extra slice of sales

• Warm flavours and cool drinks to shine

• Open deal a hole in one

Drinks news

• Behind bars: vodka

• A taste for new varietals

• Giant of the trade continues to move

• Wine opportunities plentiful in the trade

• Turning up the volume in bars

• Old whisky, new bottles

• Health and quality key going forward

• Toasting Scotland’s best and brightest

• Future-proofing the vodka range

• The toast of London

• A link to the past

• Island malt on new journey

• Spirits firm adds expert duo to its ranks

• Distillery is a force of nature

• Nordic brew set for on-trade debut

Catering

• Recipe: Chorizo and sweet potato hash, Grant Avery, Avery & Co, Dundee

• Chef’s Special: Scott Davies, Head chef, The Three Chimneys, Isle of Skye

• Wake up to opportunity

• Chef’s Special: Fred Berkmiller, Chef proprietor, L’escargot bleu & L’escargot blanc, Edinburgh

• Recipe: Pizza Bianca Primavera by Giovanna Eusebi, Eusebi Deli, Glasgow

• Get an extra slice of sales

• Recipe: BBQ Fillet Tail by Lance Pollock, Chop House, Edinburgh

• A perfect time to fire up the grill

• Recipe: Home-cured Salmon Gravadlax by Craig Somers, The Silver Darling, Aberdeen

• Food wholesalers: not just a supplier

• Dishes that still fry high on pub menus

• Chef’s Special: Stewart Macaulay, Head chef, The Adamson, St Andrews

• A chip off the old block

• Recipe: Triple-cooked Manchego Truffle Fries by Dion Scott, The Spanish Butcher, Glasgow

• Recipe: Crab and Crowdie Courgette Blossoms by Carla Lamont, Ninth Wave, Isle of Mull

Property

• Who will catch Callander outlet?

• A sound business opportunity

• A certain style in Lanarkshire

• Leith operator set to expand

• Highland Hilton changes hands

• Traditional Perth pub for sale

• High demand in Highlands

• New lease of life for Bay Inn

New products

• Pantheon’s CO4 has the power factor

• New Energy Efficient Heated Display from Pantheon

• First Choice Catering Spares

• ETI goes pocket-sized

• Stay in contact

• New display leads the way

• Pantheon launches new plug-in heavy duty convection oven

• ETI introduces probe-style cooking alarm thermometer

• Going for gold – Thatchers

• Frying high – Q90

• The cooler choice from Draught Beer Online

• Make the most of Christmas – Artis sharing platters