Offering something unusual is now essential for getting customers into bars
Weird drinks and first-class service are the biggest priorities for pub and bar customers in 2025, according to some of Glasgow’s top bartenders.
There’s still a chance for operators to claim Covid insurance cash
A recent Court of Appeal ruling may have opened the doors for licensees and business owners to receive compensation – even if a previous claim was denied.
Trump’s trade war sets alarm bells ringing for European drinks producers
The spiritsEUROPE trade body said that ‘once again, as part of an entirely unrelated dispute’, its industry was being dragged into the firing line.
St Andrews’ five-star Seaton House hotel opens its doors to guests
Seaton House is operated by Valor Hospitality Partners, a full-service hotel management company in partnership with the US based owners, Links Collection.
Valaria progressing from patisserie to a fuller evening dining experience
Now owned by Sabrina Simeone and Scott Crossland, Valaria has extended opening hours, and an evening menu of ‘healthy bites and hearty small plates’.
Speyside boutique hotel expects the best as international bookings pour in
The Aberlour venue, in a Victorian mansion amidst gardens with views of the Spey Valley, has been owned and run by the Murray family since 2012.
Murray family’s Wine Importers business celebrates its own 50-year vintage
The firm was founded in Edinburgh in March 1975 by three local businessmen – Nicholas Henderson, Johnny Noble, and Robin Morrison.
Carlowrie Castle’s David Millar declared Scottish Chef of the Year 2025
Millar, who recently competed in the televised Great British Menu contest, reportedly ‘wowed’ judges at the Scottish Culinary Championships.
Glasgow’s Platform returned to ‘previous owners’ as Camm & Hooper retreat
The venue will now operate ‘exclusively as an event space, continuing its legacy as a dynamic destination for private and corporate gatherings’.
Edinburgh’s Parliament Square welcomes back John’s Coffee House and Tavern
In the 17th Century, there was little distinction between coffee houses and taverns – both served coffee, ale, wine and food.
Columns
Jack Cummins
Andrew Dowson
Neil Morrison
Luke Richardson
