A ‘great leader and passionate ambassador’ takes the helm at Molson Coors
Simon Kerry has been appointed as the new managing director of Molson Coors Beverage Company’s Western Europe division, effective from February 24.
Well organised and maintained equipment and spaces can make all the difference
Behind the bar – the area(s) the customer doesn’t see, but which play such a crucial role in the experience of every visit to a venue.
History made as Isle of Tiree Distillery releases its first single malt whisky
The distillery, founded in 2019 by Alain Campbell and Ian Smith, is one of the smaller facilities in Scotland, producing just 2000 litres of pure alcohol a year.
Accelerating cost of a night out will keep even more customers at home
Some operators have reduced staff or cut trading hours; some have varied their licences to maximise trading; others have thrown in the towel.
El Perro Negro founder Nick Watkins is bringing Birds to Shawlands
Building on El Perro Negro’s successful ethos of ‘quality, simplicity, and bold flavour’, Birds will bring the same attention to detail to the world of fried chicken.
As the Social Hub’s ‘full’ sign goes up, is Glasgow city centre recovering?
With hybrid work venues prospering, the assertion is that, contrary to rumours of its death, the city centre is in fact alive and well – just doing things differently.
Sebb’s, Absent Ear, Kelvingrove Cafe, Gaga and more top Glasgow Bar Awards
Over 350 members of the licensed trade gathered at Saint Luke’s & The Winged Ox to celebrate the best in the business with the 2025 Glasgow Bar Awards.
Here’s the dynamic lineup for the Liquid Academy Live stage at ScotHot!
Liquid Academy Live promises a ‘comprehensive exploration’ of the latest trends and innovations in the drinks industry.
Stewart Macaulay joins Fairmont St Andrews as La Cucina’s head chef
Macca brings with him 20 years of experience working across a range of Michelin awarded restaurants, 5AA Red Star Hotels and 3AA Rosette restaurants.
‘Drinks List of the Year’ award for Timberyard and Montrose restaurants
Both venues have a sourcing process focussed on organic ingredients, local breweries, small-batch sprits and ‘minimal-intervention’ wine.
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Jack Cummins
Andrew Dowson
Neil Morrison
Luke Richardson
