Martini – a liquified form of the American Dream
The Martini is like Star Wars. The original is best. Then it became absurd and overblown, made all Michael Bay through the inclusion of unnecessary plot filler like passionfruit or coffee or chambord...
Make the most of cider by mixing up premium and mainstream
SCOTLAND’S pub and bar operators can expect to see more new exotic fruit flavoured ciders in the coming years as companies look to corner the crucial 18 to 34 age group.
Serving the UK’s lasting appetite for grilled Americana
THE popularity of American-style burgers is only set to grow across the UK, reckons international bakery group Lantmännen Unibake, which is introducing new recipes to help operators ‘premiumise’ their burgers
Glenfiddich’s cutting edge take on tradition
Many distilleries use one mash tun. Some bigger operators will have two. Glenfiddich uses four.Â
UK appetite for barbecued food makes it a great opportunity for pubs
While the classic combinations should prove popular with consumers looking for comfort cuisine, there is also scope to tap into a growing appetite for more international ‘street food’-style dishes and flavours. Â
Non-alcoholic Scottish brewery sets sail for larger volumes
The business, owned by managing director Sonja Mitchell, currently produces a range of four beers – Yardarm Lager, Goosewing IPA, Flying Colours Pale Ale and Stoker’s Stout – as well as seasonal and limited-edition products.
Add a spritz of sunshine to your drinks list
Originally a long drink mixing sparkling wine with a bitter liqueur and topped with soda water, the spritz has evolved over the years and now appears on menus in a range of different guises, using gin or vodka in place of the traditional liqueur.Â
Coronation weekend could drive customers into pubs and bars
The coronation of The King and The Queen Consort presents a key opportunity for operators to highlight ‘quintessentially British’ products.
Getting the right equipment is essential for any BBQ or street food offer
If bar and pub operators are going to introduce a range of barbecue or street food items to their menus this summer they’ll need kit that is able to adapt to various different cuisines and styles of food.Â
Here comes the summer
With Scotland’s gutters still filled with melting slush, it may seem a little premature to be planning for summer – but switched on operators around the country have been doing just that.
Columns
Luke Richardson
William Woodburn
