Freeing the bar team to add some ‘wow’ factor at Crieff Hydro
The Perthshire resort's huge food & beverage upgrade has involved the integration of London Essence Freshly Infused founts throughout
Café Fish and Matthew Clark offer stylish seafood and fine wine
“It’s predominantly white we sell. Our Albarino is really popular. The Muscadet is really popular. But the Picpoul is the most popular.”
Stouts’ new hopefuls seek to wield the power of the dark side
The positive, multi-generational focus that has fallen upon the category has paved the way for alternative brands to enter the market.
Cuvée in Glasgow’s west end: class that’s served by the glass
“Cuvée’s carefully curated menu of small plates provides a fitting complement to these elegant wines for wine enthusiasts looking for something special.”
Award-winning Alness business caters to locals and visitors alike
The Station Hotel's commitment to community was recognised when it was named SLTN Community Pub of the Year in both 2023 and 2024.
Highland Park’s Marc Watson aims for consistency and creativity
“I love learning, and I’ve been very fortunate in that the mentors I’ve had have wanted to teach me and been patient enough to teach me."
Sponsored article: Free platform helps venues boost off-peak bookings
Ahead of First Table's first trade-facing event in Scotland, SLTN caught up with its founder and CEO Mat Weir.
Drinks companies expect nostalgia to define autumn drinks lists
"There's a real appetite for classic cocktails, but made with greater care, better ingredients, and a bit more imagination"
Mental health support for hospitality staff cannot come too late
A recent Hospitality Action report confirms that burnout, unsociable hours, and financial stress are driving talent away.
Bonnington has rekindled Crabbie connection to the Port of Leith
Crabbie, a whisky blender and bottler in the 19th century, was one of the Leith merchants who helped perfect the art of whisky blending.
Columns
Jack Cummins
Andrew Dowson
Neil Morrison
Luke Richardson
