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The initial two-year agreement is ‘fully funded’ – meaning the installations will come at no cost to Macdonald Hotels, apart from the car park space they occupy.

There have been calls for a ‘reset’ of the Scottish Government’s relationship with business, noted Mr Yousaf: “I am happy to start that re-set today.”

Riccardo Giraudi opened the original Beefbar in Monte Carlo back in 2005, and the brand has since become successful worldwide. Building on this, Giraudi has introduced ‘Le Petit Beefbar’, an ‘approachable yet elegant’ way to enjoy some of the best cuts in the world.

The brand was born and bred on the Mead family ranch in Kirby, Wyoming, and Edrington stressed that it will continue to be made in Kirby, with the 37 employees working in Wyoming welcomed into the wider business.

Matured for the past 81 years with only 288 bottles available worldwide, 'The Reach' by The Macallan is a true collector's item, with a price that reflects not only its exceptional quality and age, but also its exclusivity.

Ogilvie brings more than 40 years of experience in the wine and spirit industry and will now carry out bespoke tasting events all over Scotland, catering to groups of all sizes.  

By brewing to 3% ABV, the company has neatly made one 330ml can of its Gen!us Craft Lager or Gen!us IPA exactly one unit of alcohol, with 89 Kcal and 79 Kcal per can.

Edinburgh-based blending studio Woven has launched Superblend, a ‘global whisky’ made up of liquid elements from Scotland, England, Ireland, Germany and the USA.

Anything made from legumes already has a head start in the green stakes, and drinks firm Ten Locks reckon that their Pod Pea Vodka will drive a new environmentally-friendly niche in the category.

Midlothian craft beer pioneers are installing Solar Photovoltaic panels across their building roofs and walls, and Carbon Capture machines to collect and bottle the CO2 produced on site.