Fife’s Jack Coghill highly commended in Young Chef of the Year award
Jack covers every discipline within the kitchen of his family-run restaurant, along with being a skilled pastry chef and chocolatier.
Charities to benefit from £25,000 ‘Spirit of Our Community’ fund
Judged by employees and external associates, the awards were open to charities based within a 25-mile radius of the business’s distilleries.
Fhior joins forces with Pomelo for Scottish-Asian influenced pop-up
On Sunday the 21st of April, Scott Smith of Fhior and Jun Au of Pomelo will serve up a collaborative fusion of their cuisines on an exclusive one-night-only menu.
Fife-based whisky bottler appoints ‘dynamic duo’ to its senior team
Jan Damen and Helen Stewart bring a combined experience of 40 years in the industry, and previously worked together at The Scotch Malt Whisky Society.
Greene King’s rainy day giveaway of 100,000 pints nationwide
From 11am today, March 25, customers have 24 hours to claim a free drink by going into their local Greene King pub and saying say ‘it rains, we pour’ when ordering.
A brand new nod to the industry’s unsung heroes – the Clubman Trophy!
Industry led wholesaler, Master of Malt Trade, has launched its own way to recognise those staff who might get overlooked in the hospitality industry.
Cameron House launches La Vista restaurant after £2million investment
La Vista joins the resorts other dining outlets including The Cameron Grill, The Tavern, The Clubhouse, The Monarch Room, Lobby Bar and the Great Scots Bar.
Edrington and Beam Suntory bring an end to their UK market alliance
With effect from 31st January, 2025, Edrington UK will focus exclusively on its own portfolio of spirits, while Beam Suntory will establish its own commercial business for the UK.
Come to the ‘Wee Toon’ for Campbeltown Malts Festival 2024
The Glen Scotia team will be joined by a host of industry experts exploring the history and heritage of the former ‘Victorian Whisky Capital of the World’
Mikaku brings traditional Japanese ‘fireside cooking’ to Glasgow
Robata cooking is something of a fine art. Mikaku’s chefs have been trained by Executive Chef, Joe Grant, who was previously Head Chef at Issho in Leeds.
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Luke Richardson
William Woodburn
