Licensees invited to compete for Best Bar None Glasgow awards
Strathclyde University’s Student Union, The Venue, on Richmond Street, will host the registration event on Wednesday, April 24th starting at 9am.
Hollywood heavyweight invests in Edinburgh’s fine dining scene
On Dundas St, directly underneath The Table, the 50-cover bistro offers a fixed price lunch menu and an A La Carte dinner menu, including a 'relaxed' Sunday lunch.Â
Glasgow newest Chinese restaurant Zhima opens its doors today
The new restaurant will be the ninth opening for Hunky Dory Group, owners of popular city centre spots Chaakoo Bombay Cafe, Panang, and Topolabamba.
Scotts heads into spring with new menus for Largs and Troon
Ahead of the 152nd Golf Open, the chefs have been working with Buzzworks’ head of food, Scott van der Hoek, to showcase the best of Scotland
Coalin makes the move from Claridges to St Andrews’ Old Course
As the resort’s new Executive Chef, Coalin promises to bring in an emphasis on sustainability and local sourcing, plus plant-based and ‘well-being focused’ meals.
13th Note workers win compensation for redundancies
The tribunal involved 11 members of Unite, and Javacrest Limited, now in liquidation, with Jacqueline Fennessy listed as its only active director.
Two beloved pubs up for grabs in Aberdeen through Punch Pubs
Are you an experienced hospitality professional based in Aberdeen and hungry for a new challenge? Punch Pubs has two cracking pub opportunities to share with you.
Scottish breweries to be showcased at Grassmarket Craft Beer Festival
On May 11, the inaugural event promises to be a celebration of craft beer, local culinary delights, and live musical entertainment.
Master of Malt declares the last Thursday of April to be World Dram Day!
The company uses 30ml wax-dipped packaging to let everyone 'try incredible liquids, without having to invest in a whole bottle’
Café Cùil and Edinburgh’s Fhior join forces for one-off Skye supperclub
Coghill and Smith will collaborate on a six-course menu uniting Cùil’s island produce-inspired dishes with Fhior’s clean, precise, and seasonal cooking
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Luke Richardson
William Woodburn
