Scotland’s Top Brands 2023 – Tennent’s is still king of the castle
Figures provided by CGA show drinks sales through Scotland’s bars, pubs and restaurants have grown by over £200 million in the course of the past year – to £2.2 billion.Â
Brands praise some of Scotland’s finest whisky pubs and bars
Brand spokespeople give SLTN their thoughts on some of the best whisky venues in the country – and advice on what other bars might do to up their game
Don’t be exposed – insure against the twists and turns of fate
Forum Insurance managing director Amish Mamtora speaks to SLTN about the ways a robust insurance policy can help protect a business
Is it time to re-appraise your kitchen equipment?
As pressure grows on every business to account for its carbon footprint, leaving things as they are may not be the best long term choice for your business.
Isle of Arran – from new kid on the block to industry veteran
When whisky industry veteran Harold Currie announced in the 1990s that he wanted to open a distillery on the Isle of Arran, people were sceptical, to say the least.Â
Whighams Wine Cellars celebrates 40 years of Bollinger and Tennent’s
At the helm throughout Whighams’ 40 years has been owner/operator Nicholas Henderson, who talked to SLTN about his storied career in vinous hospitality...
Don’t overlook Scotland’s homegrown drinks products
Scottish produce has a reputation all over the world – and that’s just as true of our beer, single malt or the other quality spirits produced north of the border – as it is for the country’s seafood, beef or lamb.
Who sets the mixology standards across Scotland?
As mixologists turn their attention to autumn, Edinburgh bars Panda & Sons and Tonic, and Glasgow venues The Gate and Lunar, are among the cocktail bars attracting industry praise.
Skill and service is the best Way forward
Serving the best quality drinks has clearly never been more important, and that’s something the team at Orchid will continue to focus on moving forward.
Helping hospitality to become a more inclusive industry
What can operators and their teams do to make their venues feel more inclusive to a broader range of people – both as staff and customers?Â
Columns
Niall Hassard
Andrew Dowson
Neil Morrison
Luke Richardson
