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Disabled access guidance online

THE Scottish Government has published its guidance on disabled access

A sea change at city centre venue

Short-lived 1930s restaurant provides inspiration for Atlantic – the new brasserie from the Di Maggio’s Restaurant Group. Gillian McKenzie reports Gleaming brass, glossy marble counters,...

Islay trade set for summer boost

Operators welcome Loganair decision to add extra flights to island By Gillian McKenzie Operators and distillers on Islay could benefit from an extra tourism boost this...

Operator unveils new Edinburgh outlet

BAR group Fuller Thomson has launched a new venue in the capital. The firm, whose outlets include Holyrood 9a and Red Squirrel in Edinburgh and...

Work underway on new hotel

New 30-bedroom extension is ‘final piece in jigsaw’, owner says WORK to build a new 30-bedroom hotel at a country club south of Glasgow got...

Pubco bids to cut ingoing costs

STAR Pubs & Bars is aiming to make it easier for lessees to take on tied pubs by reducing the initial costs of fixtures...

Footfall up during George Street trial

FOOTFALL in Edinburgh’s George Street is said to have increased during an ongoing trial aimed at encouraging “café culture” in the city centre, City...

Trade braced for 3% wage hike

OPERATORS are braced for a potential 3% hike in the national minimum wage (NMW) later this year. The Low Pay Commission last week recommended government...

Smart move in the capital

Edinburgh pub operator says new cellar system has had positive effect on beer quality A CHANGE in cellar technology has helped to improve beer and...
• Maximising the space was the overriding aim when it came to the design and fit-out of Porter & Rye. Graham Suttle (above) said the venue’s ‘farm to fork’ focus influenced the design.

Glasgow group steaks its claim in Finnieston

‘Farm to fork’ philosophy inspires design of Porter & Rye. Gillian McKenzie reports WITH two outlets already trading at the Finnieston end of Glasgow’s Argyle...

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