Bottle revamp breathes new life into Death’s Door gin
AMERICAN gin Death’s Door has a new-look bottle, designed to be more “bartender friendly”.
Said to be up to one pound lighter than its predecessor,...
Chefs ready to turn up the heat
Eight of Scotland’s finest will show skills at ScotHot
SOME of Scotland’s top chefs are ready to turn up the heat on this year’s ScotHot...
Student chefs set to do battle
Student chefs from Ayrshire College and Glasgow Clyde College are set to do battle with fellow students from colleges south of the border in...
A way to heat up your al fresco food sales?
AN equipment supply firm is marketing its range of infrared heaters to pubs, bars and restaurants ahead of the summer season.
Tansun, which supplies a...
Reap rewards from the great outdoors
A well-presented outside area can boost the bottom line, firms say
SCOTLAND is known for its unpredictable weather, but when the sun does occasionally rear...
A bag of tricks for the back-bar
Equipment can improve efficiency and enhance a venue’s reputation
WHEN ordering a drink at the bar, customers look for something they can’t replicate at home....
The thin edge of the cocktail wedge
COCKTAIL syrup and fruit puree producer Funkin has made a move into the ‘skinny’ cocktail market with the launch of two new low-calorie cocktail...
Quality serves here to stay
Cocktail culture continues to evolve in bars and pubs
IT’S been several years since a resurgence in cocktails helped breathe new life into on-trade spirits...
Drinks with a sense of place
Customers and staff alike are looking for provenance
PROVENANCE has become somewhat of a watchword in the Scottish on-trade, with a spike in interest from...
Top tips for an outdoor upgrade
• The first impression
Initial perceptions are everything, so make sure your outdoor area is a good, or even better, representation of your indoor style.
•...
Columns
Niall Hassard
Andrew Dowson
Neil Morrison
Luke Richardson
