Innis & Gunn takes home gold for Edinburgh Tattoo partnership
The objective of Innis & Gunn’s sponsorship of The Royal Edinburgh Military Tattoo in 2022 was to create a phenomenal customer experience – and enable it to take its flagship beer, The Original, and award-winning Lager to a quarter of a million ticket holders over the month of August.
Capital ‘eating out’ campaign will help kids medical charity
EAT Out Edinburgh has announced a new partnership with Scottish charity Kids Operating Room (KidsOR) as it aims to help children in developing countries.Â
Last chance to have your say on alcohol ad ban
Time is running out for those in the hospitality industry to have their say on proposals to ban alcohol advertising.
Start saving money in the cellar
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.
Matugga – Scottish rum with international soul
“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..."
ScotHot brings the heat to Glasgow this week
Highlights will include the Liquid Academy Live stage, where a number of panel sessions curated by Drink Think and hosted by organisations including SLTN and the Scottish Licensed Trade Association tackle some of the big issues facing Scottish hospitality.
Harris family celebrates 50 years at the Original Rosslyn Inn
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.
Thirty Knots: Buzzworks harnesses the power of the Forth
There is no missing the spring in the step of a staff with a hit on their hands, singing to themselves as they flit between the warmly lit tables.
Will vodka be the next craft spirits boom?
Should licensees and bartenders be prepared for growing demand for small-batch vodkas from switched-on customers?
Hospitality efficiencies that can help protect the environment
Buying energy-saving equipment is no longer an optional extra – it’s a must to soften the blow of energy price hikes.
Columns
Luke Richardson
William Woodburn
