Coworking trend drives daytime trade up amongst Glasgow’s rooftops
VEGA, the bar and restaurant on top of YOTEL Glasgow, is taking advantage of its central location and rooftop views to attract laptop professionals.
Greene King trials return and refill of glass bottles sold in its pubs
The refillable bottle initiative, which encompasses beer, cider, spirits, wine and soft drinks bottles, is being trialled in 22 pubs across the north-west of England.
Heineken UK launches new sales platform to ‘streamline’ deals for pubs
HeiDeal promises to transform how Heineken UK’s sales teams build contracts, giving customers a smoother experience and better tailored deals.
After 120 years, The Pompadour relents and offers an a la carte menu
Developed in response to ‘changing guest desires’, the new menu will feature an evolving seasonal selection of Scotland’s products from both land and sea.Â
Rolling into Ruma for some quality mixing with Franklin & Sons
For the latest in our series of columns with Franklin & Sons, SLTN visited Edinburgh rum bar Ruma to chat quality craft mixers with co-owner Steven Aitken.
RED Sky Bar sitting pretty amongst the World’s Top 50 Rooftop bars
“We are very lucky that our hard work is recognised so often with awards – but this placing means more than most because it comes from public customer reviews."
Ralston marks 10 years of Aizle – that ‘little restaurant with no menu’
Ralston is a strong advocate for work life balance, and was one of the first chefs in the UK to implement a four-day-week back in 2018.
Know the law when its comes to gaming activities in licensed premises
This month Jack Cummins is looking at some gaming questions that have arisen requiring more space than usual for a proper response.Â
Elyse Von Ruinn triumphs over cocktail competitors from across the UK
Franklin & Sons' Flavour in Motion competition challenged competing UK bartenders to recreate the first cocktail they ever learned to make behind the bar.
OnlyDrams – Japan’s whisky industry was born of both Hiroshima and Glasgow
The entire enterprise of Japanese whisky came from one man, Masataka Taketsuru, who came to Glasgow University in 1918 to study organic chemistry.
Columns
Niall Hassard
Andrew Dowson
Neil Morrison
Luke Richardson
