Rusks celebrate first anniversary of The Spanish Butcher in Edinburgh
The concept first launched in Glasgow in 2016 with the ‘distinct differentiation’ of beef from Galician Blond cattle, a slow-maturing Spanish breed.
The Ubiquitous Chip announces ‘sensitive’ multi-million pound restoration
The works, which will close the Ashton Lane venue for around 60 days from Saturday 5 July, promise to ‘preserve the building’s unique character and legacy'
Scran + Roadie brings New York pizza buzz to Glasgow’s Saltmarket
The planned opening on June 21 will be just ahead of the following month’s three-day Trnsmt Festival on the Green, which will bring huge crowds to the area.
Duck & Waffle Edinburgh offers post-9pm food-and-drink discount
The summer initiative, giving guests 25% off their total food and beverage bill from 9pm til close, will run from June to September 2025.
A drag afternoon tea like no other at The Grahamston
To mark Pride Month, The Grahamston Bar within Radisson Blu Glasgow is staging a ‘flamboyant Drag Afternoon Tea’.
Coghills cross the Forth to open a new family fish restaurant
South Queensferry's Crab & Lobster Fish Shack sees Jack'O'Bryan's team betting on Three Bridges community growth
Young Scots-Asian restaurateur Jun Au wins national Acorn accolade
Jun was chosen as a winner for the hard work and dedication he has shown in creating his 24-cover Asian eatery, Pomelo, inspired by his Chinese Scottish roots.
Trump Turnberry commits to sourcing only quality assured Scotch meat
The five-star Trump Turnberry Resort has joined the Scotch Beef Club — and backed the ‘quality, traceability, and sustainability’ of Scottish-produced red meat.
Matthew Clark delivers the right wines for the right moment at The Bothy
"I think the younger demographic is looking for something a bit different – biodynamic, natural wines, that kind of thing."
Three Chimneys and Talisker cook up the gastro-distillery concept
Led by head chef Paul Green and his team, The Three Chimneys at Talisker’s a la carte menu includes freshly caught langoustines, oysters, mussels and scallops.
Columns
Niall Hassard
Andrew Dowson
Neil Morrison
Luke Richardson
