News

• Capital bartender wins spirited race

• Edinburgh gin bar goes fourth

• Debate needed on licence fees

• Hotel renovation a hole in one

• ‘Fit and proper’ test for short-term lets?

• Whisky visitors still on the up

• Dornoch distillers seeking investors

• Brewer’s glass runneth over

• New house of cod in city

• A rare vintage relaunched

• PLH fiasco goes from bad to worse

• Is the Edinburgh bubble set to burst?

• Coopers check cask quality

• Lachlan crosses rum’s final Frontiers

• Winning in style

• Brexit migration targets should be scrapped

• Highland brothers are on the hunt for investors

• Recipe: New Gleneagles dish is fair game

• PLH guidance ‘fatally flawed’

• A war of words on adult venues

Features

• Edinburgh gin bar goes fourth

• Top Brands 2018: The big names are still the top brands

• Freshers’ week can win over new fans

• Christmas is on the cards

• St Andrews bar canonised

• Championing Scotland’s spirits

• Stirring up the demand for craft

• Tequila with a Scots flavour

Drinks news

• A shot in the arm

• Face the music

• Island trail shines light on whiskies

• Freshers’ week can win over new fans

• Pub giant to cut prices for a day

• Cider’s glass act

• Producer can move forward

• Brewer running free

• Gin is berry inspired by Fife

• New addition of old whiskies

• Maritime malt ready to rock

• Championing Scotland’s spirits

• Stirring up the demand for craft

• Tequila with a Scots flavour

• Teamwork makes the dream work

Catering

• Recipe: Goan monkfish curry, Shabu Natarajan, head chef, Koola, Glasgow

• Chef’s Special: Bishnu Neupane, Head Chef, Basil Dunfermline

• Recipe: New Gleneagles dish is fair game

• Recipe: Cullen Skink, Craig Hogarth, Executive chef, Scotts brand, Buzzworks

• Chef’s Special: Cameron MacBeth, Head Chef, Cornerstone Seafood Restaurant Mallaig

• Recipe: Chimichurri sauce, Chris Niven, Grand Café at The Scotsman

• Recipe: Chilli burger, Mark Teed, Head of Food, Star Pubs & Bars

• Chef’s Special: Barath Kumar, Executive Head Chef

• Brexit to make its mark on kit

• Remaining compliant

• Firing up a quality and sustainable offer

• Chef’s Special: Ross McMillan Head Chef, Old Churches House Hotel, Dunblane

• Recipe: Sea trout and crab Southern curry, Sandy Brown, Ka Pao at swg3, Glasgow

• Recipe: Avocado, passion fruit and mango cheesecake, Grant Gordon, La P’tite Folie and Le Di-Vin, Edinburgh

• Chef’s Special: David Proctor, Head Chef, The Aberdeen Altens Hotel, Aberdeen

Property

• A Victorian hotel fit for a monarch

• Slam dunk for Perth operator

• Operator hops to it in bar buy

• Hotel firm doubles up

• City hotel set for expansion

• A Highland institution to bank on

• Chance to take a spin in the trade

• To the rural manor born

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