News

MORE Scottish restaurants are being investigated for tax evasion than elsewhere in the UK. A team set up by HMRC to investigate restaurants and takeaways...

MACDONALD Hotels & Resorts is celebrating after its Macdonald Marine Hotel & Spa in North Berwick scooped a top customer service award. The 83-bedroom hotel...

UP to nine new bars and restaurants could be added to Glasgow’s going out scene after a new waterfront development got the go-ahead. Located on...

IF you had asked Alan Cawley 25 years ago to predict the direction his business would take, a move into retail may not have...

COUNTRY lifestyle magazine Scottish Field unveiled the winners of its latest Whisky Challenge earlier this month – and it proved to be a night...

Stirling-based VC2 Brands has hit back at the Portman Group after the watchdog’s complaints panel forced it to rename its flagship product – despite giving it a clean bill of health for several years. VC2 has rebranded its Stiffy’s vodka liqueur as Stivy’s after the panel ruled that the product’s name was in breach of Portman’s code of practice on the naming, packaging and promotion of alcoholic drinks.

The parent companies of five-star hotels in Glasgow and Edinburgh have gone into administration. SI Argyle Street Limited and SI Hotels Glasgow Investments Limited, which own and run the Radisson Blu in Glasgow’s Argyle Street under franchise, called in administrators earlier this month.

The firm behind Airth Castle and Glenbervie House hotels has bolstered its portfolio with two Perthshire properties. Aurora Hotel Collection has bought Cairn Lodge in Auchterarder from liquidator Campbell Dallas in a seven-figure deal brokered by Jones Lang LaSalle. Chief executive Steven McLeod told SLTN work is already underway on a £1 million refurbishment of Cairn Lodge, with the property to be relaunched as The Cairn – a five-star, 16-bedroom hotel, bar and restaurant, in February. Aurora, meanwhile, has taken over the management and marketing of the Kenmore Hotel at Loch Tay.

It’s shaping up to be a vintage Christmas for entry-level wines, writes Guy Chatfield THE trade at Christmas fascinates me as there always seems a...

Chef and course tutor Steve Brown tells Scott Wright why the Edinburgh School of Food and Wine has a vital role to play in...