Features

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. 

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.

“The Scotch whisky industry – the young team within the Scotch whisky industry – has been talking a lot about bringing in a new demographic to whisky, and cocktails are that platform to be able to get people into it." : Andy Gemmell, owner, The Gate

Over the past few years, the variety of vodka flavours available to consumers has become vast, with many brands now offering several different flavoured vodkas to suit a wide variety of taste preferences

THE COCKTAIL is liquid folklore. Old stories are remade and retold all the time, and cocktails are no different. 

BREWFITT says that its Future of Dispense draught dispense system can provide savings of £1800 a year for the average pub, while reducing wastage by up to 1500 pints a year.

“The link to rum, sugar, age of empire, transatlantic slavery – Scotland was in the middle of all of that. You walk around the streets of Glasgow, Jamaica Street etc, all the sugar houses that were there..."

WITH on-trade visits more expensive for customers than ever, it’s important for venues to offer a quality experience – and this strengthens the argument for stocking a good range of Scottish craft beers.

Operators may have to look away from the high street and to sources such as ‘challenger’ banks if they want to fund expansion...

Grahame Harris bought the Original Rosslyn Inn in 1973, developing the business along with wife Maureen, and continues to be involved with the hotel, which is now run by son Richard, today.