News

Highlights will include the Liquid Academy Live stage, where a number of panel sessions curated by Drink Think and hosted by organisations including SLTN and the Scottish Licensed Trade Association tackle some of the big issues facing Scottish hospitality.

Operators may have to look away from the high street and to sources such as ‘challenger’ banks if they want to fund expansion...

The Scottish Government has said that it remains committed to introducing a Tied Pubs Code after the legislation was blocked at the Court of Session.

According to Lennoxtown-based business accountant Julie Campbell, using free social media to promote a hospitality offering can be surprisingly impactful on the bottom line, while funding for local advertising and marketing is often available via Business Gateway.

The Teacher Building on St Enoch Square is in the process of being extensively refurbished, with the upper floors set to be operated as serviced apartments for short-term accommodation – while the ground and lower ground floors will be converted into a bar and restaurant

ScotGov Finance Secretary Kate Forbes, who is reportedly the SNP membership’s favourite to fill Nicola Sturgeon’s First Ministerial shoes, today declared that the recycling initiative was not ready to be implemented as planned in August and should be halted. 

Max’s Bar on Glasgow’s Queen Street plans to descend into ‘Rum Madness’ this March, as it hosts an epic showdown to determine the city’s favourite rum brand.

The ‘Naked Malt Dispensary’ offers three cocktail serves ­– a highball style ‘Peach Fuzz’; a take on an old-fashioned in ‘Nearly Naked’; and a short cocktail in ‘Sour Trip’.

Fresh from a career in some of the world’s most glamorous tourist hotspots, Scots hospitality veteran Guy Crawford is returning to his Highlands roots as the new Chief Executive of Highland Coast Hotels.

Owner Dean Banks said: “It’s a real honour that Michelin have embraced this concept and included us so early in Dulse’s life – that’s down to the hard work of our incredible team, with of course special thanks to our group exec chef Dan Ashmore.”