Fired up for the Fèis
The Lochside on Islay is one of the venues gearing up for the start of the legendary Fèis Ìle whisky festival this weekend, with a stacked schedule of music and whisky events.
Sun shines down on South Queensferry’s Dakota
The hotel's 207 solar panels will provide renewable energy for the entire property, which encompasses 130 bedrooms, a bar and grill, and meeting rooms.
Quality German-style kebabs promise to blow Glaswegian minds
Der Berliner serves fresh-made lamb, beef and chicken kebabs (as well as vegetarian and vegan options) described as healthier and more nutritious than their fast food counterparts
Young Scottish chefs shortlisted for Estrella Damm Awards
Edinburgh's Sam Yorke and Tomás Gormley – chef owners of the Heron and Skua restaurants – are the only Scottish chefs shortlisted in the 'Chef to Watch' category
Crieff Hydro Hotels recruiting for a strong summer
The group has a wide range of full and part time opportunities available across food and beverage, housekeeping, spa and beauty, grounds and maintenance and activities and leisure.
Daniels defeated in local battle of the Jacks
Still Game creators Greg Hemphill and Ford Kiernan have come out on top in a legal dispute with US whiskey giant Jack Daniel's.
A Brave New distillery for Campbeltown?
Glasgow-based independent blender and bottler Brave New Spirits is seeking planning permission for a new distillery in Machrihanish.
If you work with the public, you should acquire the ‘sighted guiding’ skill
The Guide Dogs charity offers the training to anyone aged 18 and over, describing it as 'ideal for anyone who works with members of the public'.
University student creates limited-edition labels for Kopparberg
Over 4.5 million bottles of Kopparberg's best-selling ciders will go on sale this summer bearing labels designed by university student, Paulina Grönlund.
Vegan protestors target Glasgow Michelin-starred restaurant Cail Bruich
On Saturday 20 May, seven well-dressed people walked in off Gt Western Rd and occupied tables that were reserved for customers – and then complained about the restaurant's 'meat-heavy' menu.
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Luke Richardson
William Woodburn
