Hospitality group focuses on developing and retaining its staff
Signature has launched a junior management programme, senior management programme, junior chef development and senior chef development course.Â
Special Cà rn Mòr single malt is ‘something quite spectacular’
The single malt, distilled in 2012 at Glen Ord, spent nine years maturing in bourbon barrels before being transferred to a Wasted Degrees porter cask for a final year of maturation
Andrew Fairlie Scholarship seeks out Scotland’s most promising young chef
Last year, Eddie Brown was awarded the scholarship, earning him industry-wide recognition and a once-in-a-lifetime opportunity to build on his culinary education.Â
Trust Inns does deal to acquire three pubs from Dundas Heritable
Foremost amongst these is The Park Bar, at the west end of Glasgow’s Finnieston strip, which is feted as a home-from-home for Hebridean ex-pats and visitors.
Sapporo Premium Beer makes its UK draught debut through KBE Drinks
Master Brewer Seibei Nakagawa travelled to Germany to acquire brewing knowledge, and then brought it back to Hokkaido, where cutting-edge technology has since perfected the brand...
Belhaven Black: new wind in the sails of Scotland’s number one stout
The brewery, fresh from the successful relaunch of Belhaven Best, has reported an ‘incredible surge in interest’ in Belhaven Black, particularly from younger customers.
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.
Crieff Hydro group signs three-year contract with Inverarity Morton  Â
The hotel group said that the partnership will enhance the guest experience across its portfolio of eight venues with an impressive range of premium wines, spirits, beers and soft drinks.Â
Glasgow Council and venue operators at loggerheads over the LEZ
Glasgow City Council’s Low Emission Zone is being attacked as an ‘iniquitous, cash grabbing exercise’ that is needlessly pushing the city’s night-time economy over a cliff.
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
