Dark roasted renaissance for the coffee liqueur
Modern UK consumers have become ever more discerning over their choice of coffee, focussing on provenance and quality – and now the coffee liqueur is undergoing a renaissance powered by the same premium principles
Simple steps to sustainable hospitality
Drinks companies say there is increasing pressure from the public for businesses to introduce sustainable practices and cut their carbon footprint, even if this can be a challenge.
Sales of premium apple and flavoured ciders growing on tap
The value of premium draught cider sales has grown by 67% (apple ciders) and 275% (flavoured ciders) in Scottish pubs and bars over the past five years
The Macallan: a modern marvel
The high-tech facility, on The Macallan’s Easter Elchies Estate – which has been home to The Macallan since 1824 – has enabled The Macallan to increase its production capacity by up to a third.Â
There are several licensing steps to take before opening a venue
You’re about to take a big step on the hospitality ladder: acquiring your own business ... and a close look at the premises licence is the first step towards maximising trading opportunities.
Gin drinkers seeking out ‘more complex’ flavours
Flavoured gins that draw their tastes from distilling rather than ‘synthetic’ sources have been gaining ground, with both premium and super premium products gaining popularity.
Scottish operators get set for a summery cider season
Cider sales ‘skyrocket’ during the summer months: "You can almost be doing three times the volume of cider when the sun comes out."
Don’t make a meal of your summer service
With speed and efficiency of the essence, catering equipment specialists have pointed to one of the kitchen’s most reliable appliances, the microwave, as an essential tool for the coming months.Â
Hey Palu: Italian style in the Scottish capital
WHEN husband and wife Alex and Rachel Palumbo decided to open an amaro bar in Edinburgh’s Old Town in late 2019, they couldn’t have known how turbulent their first couple of years in business would be.Â
Small plates, wine and good times on Edinburgh’s Royal Mile
AMIDST the tartan, tradition and tourists of Edinburgh’s Royal Mile, Murray Ainslie’s newly opened restaurant and wine bar venture, The Black Grape, stands out as a refreshing oasis of modern European cool.
Columns
Niall Hassard
Andrew Dowson
Neil Morrison
Luke Richardson
