Chef Gary Townsend to launch his first solo restaurant in Bearsden
For the last six years, Gary has been head chef at Glasgow’s 3 AA Rosette One Devonshire Gardens, prior to which he worked in prestigious establishments including L’Enclume, Restaurant San Bains, Hibiscus and The Kitchin.
Fife’s cutting edge drinks producers gather for artisanal sampling event
Balgove Larder will host producers from the Naughton Cider Company, Daftmill Distillery and Tayport Distillery for a showcase of their craft and process, including tasting notes with each pour.
Scottish adventurer-caterer rows the Atlantic for hospitality charity
Robbie (34), from Gullane, East Lothian, works for contract catering business Genuine Dining, an award-winning company that employs some 750 staff providing corporate catering services
Timberyard team launch new Edinburgh restaurant and wine bar
Montrose will offer a totally capsule-free and 100% organic wine list. A focus on bottles, magnums, bag-in-box and canned wine promises to set a new benchmark for sustainability in the industry.
Crieff Hydro leadership training produces a new crop of managers
The year-long programme gives trainees a range of skills and experience in each department of their hotels, and at other venues within the group - leading to a guaranteed managerial position.
Windswept blown away by the economic storm gripping craft beer sector
In years past, Windswept has been hailed by the Campaign for Real Ale for making the ‘best beer in Scotland’, and as recently as last autumn, was racking up gold awards for several of its beers.
Asahi Super Dry beer’s Japanese script label causes zero confusion
The Portman Panel considered the possibility of confusion, but noted that the disputed label figure was a square, presented as a Kanji character in a wider Japanese context, rather than a circle.
Bringing Burns Night up to date with contemporary Scottish culture
Platform One, in the space formerly known as The Arches, is getting its 2024 programme of events off to an ambitious start with a series of evenings intended to reinvigorate the concept of Burns Night.
Christmas brought pubs, restaurants and bars a ‘bare minimum’ boost
UKHospitality warned that the improved sales performance was unlikely to be enough to balance ongoing operating cost pressure, particularly as businesses now have to weather the start-of-year slump.
‘Tourist tax’ introduction must not repeat Deposit Return Scheme mistakes
“At a time when businesses in the licensed trade are still recovering from the pandemic, struggling to find staff, and finding ways to deal with soaring utility bills, this is the last thing we need."
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Luke Richardson
William Woodburn
