Leading industry charity, Hospitality Industry Trust (HIT) Scotland is encouraging applications from Scottish hospitality workers and students for its 2024 scholarship programme.
2024 will see the charity celebrate its 30th anniversary and award its 7000th scholarship – it awards over 200 scholarships annually. A HIT Scotland scholarship is a learning experience designed to provide new skills and knowledge, stimulate best practice and fresh ways of thinking. Scholarships vary year to year depending on what the industry is looking for – this year, it will offer a mix of scholarships across three categories: business, operational and inspirational.
To celebrate the 30th anniversary milestone, the charity is presenting three new bespoke inspirational scholarships – these will expand on their usual inspirational scholarships, offering a bigger and more prestigious experience for the recipients.
This year also sees HIT Scotland honouring the memory of great service to the industry with the new Lisa Wishart scholarship. Presented to someone in the licensed trade, this development opportunity has been kindly funded by donations from the recent Scottish Bar & Pub Awards, and will be awarded to someone who shows the same passion for the industry as Lisa did.
HIT Scotland is also spearheading the inaugural Müller Milk & Ingredients scholarships, which are recognising the huge talent within the Scottish council catering services.
Applications close midnight on Sunday 19th November 2023, with applicants invited to choose one scholarship that will help aid their personal development within their hospitality role. Anyone working in or studying towards a career in Scottish hospitality can apply.
David Cochrane, HIT Scotland Chief Executive, commented: “We want applicants to really show us their passion for our industry and demonstrate how the experience will help them. For many years now, our scholarships have been empowering inspirational development in Scottish hospitality, helping both individuals and the sector at large grow.
“I’d like to thank our sponsors for their continued support of the fundraising events that allow us to keep providing these development opportunities for the industry. Thanks also go to The Savoy Educational Trust, The Crerar Trust, The MacRobert Trust, Diageo Learning for Life, and Hickory for their generous support of our scholarship programme.”
Angela Vickers, chair of HIT Scotland and CEO of Apex Hotels, added:“It is exciting to be offering three inspirational scholarships to celebrate HIT Scotland’s 30th year – these will offer a one-of-a-kind learning opportunity for the recipients.
“We cannot wait to hear from the ambitious, passionate individuals working and learning in Scottish hospitality and help them achieve their goals.”
Authentic Mexican street food eatery Barburrito is getting Fresher’s celebrations off to a stylish start by offering FREE bedroom makeovers worth over £1000!
To win a university bedroom makeover students are asked to post a photo of themselves on Instagram featuring any Barburrito logo and tag them @barburritouk by October 15.
The winners will be selected at random and will get a cool Barburrito branded bedroom makeover or a food drop to their dorm for up to ten people. The makeover is top secret but think Barburrito branded everything! From bed sheets to taco shaped neon lights and everything in between.
As well as the amazing makeover prize Barburrito has launched their own Food Van offering free Loaded Nachos, (students need to download the app to receive the offers), and games with other freebies to be won such as free tacos, free sides, free desserts. The Food Van will visit Manchester University on October 3, Nottingham University on October 4 and Edinburgh University on October 5.
For Manchester students, Barburrito will also be having some fun at The Trafford Centre, taking part in a student lock-in on the evening October 3 from 6pm, with free samples, games, drinks and a Mariachi band.
Students can bag the freebies and perks through Barburrito’s app including a £1 burrito exclusively for students that are new to the app by October 8, free burrito on their birthday, access to the Barburrito loyalty programme (collect 4 stamps for free side/dessert, collect 9 for free burrito) as well as students always getting 20% off everything!
And to kick off the Fresher’s celebrations there will be a DJ event at their Glasgow Queen Street store Friday September 29 from 7pm. Everyone is welcome where there will be games with prizes, free food and entertainment.
Sophie Green, the Marketing Manager of Barburrito, said: “As we eagerly anticipate the arrival of new students, we are thrilled to create vibrant and exciting activations featuring games and free food. We can’t wait to warmly welcome everyone and make their journey with us truly unforgettable!”
Barburrito has just launched their exciting and innovative new menu influenced by some of Mexico’s most popular dishes.
The menu features the introduction of Tortas, Tacos, a new range of salsas as well as lots of recipe improvements including their cheese sauce, guacamole, pink onions and many more.
Introducing the first new dish, the Torta. A light, sweet bun is filled with all favourites (think Barbacoa Beef, Smoky Chipotle salsa, cheese, slaw, jalapeños and sour cream) – as you always choose the fillings at Barburrito.
Another new addition to the menu is Tacos, bursting with authentic flavours. You create your own tacos by choosing what goes inside but think tender Pork Carnitas nestled in warm, soft tortillas, loaded with cheese, lettuce, pink onions and a new Mango & Habanero salsa. Each bite is a fiesta of flavours as they use fresh ingredients and traditional spices to create a truly unforgettable experience.
Whether you’re a fan of classic favourites like Barburrito’s Grilled Chicken or adventurous enough to try their vegan This™ Isn’t Chicken, they’ve got something for everyone.
Customers can download the app by searching ‘Barburrito Rewards’ on the app store, where they can get exclusive access to the student discount and the loyalty stamp cards. Getting three stamps just for downloading.
Edinburgh New Town Cookery School (ENTCS) has been shortlisted in the UK Cookery School of the Year category in the 2023 Food and Travel Magazine Reader Awards.
The school needs your vote to put Scotland and ENTCS on the map! Facing stiff competition from English-based other schools, the winners are those voted for by the public.
Principal, Fiona Burrell comments: “We are just completely thrilled to be shortlisted for this award, particularly as we are up against great schools from all over the UK. Please vote for our school and team after their hard work over the last year and help to bring this award home to Scotland.
“For over ten years we have trained professional chefs, chalet cooks and keen amateurs and we employ a hugely talented team of teachers. This award would be the icing on the cake for 2023.”
ENTCS is a professional cookery school based in Edinburgh’s New Town. The school was founded by Fiona Burrell, formerly Principal of Leith’s School of Food and Wine. She began her career in Edinburgh and has been teaching professional cookery courses for over thirty years.
With courses on offer from one day tasters for amateurs, to six month professional courses, many graduates have gone on to work in some the UK’s top kitchens.
On Monday (18th September), the 7th Annual Asian Restaurant Awards Scotland, held at The Sheraton Grand Hotel in Edinburgh by the Asian Catering Foundation, saw over 70 of Scotland’s most loved Asian Restaurants and Takeaways battle it out for awards decided by over 10, 000 people’s votes.
This much anticipated night, hosted by BBC News anchor Samantha Simmonds, was a celebration of some of the best restaurants serving some of the finest food in Scotland.
Speaking following event, Foysol Choudhury MSP said: “The work these restaurants are doing in challenging circumstances is exemplary and I would like to take this opportunity to pay tribute to them all.
“I’d like to thank all winners and nominees for their participation in the night. We were treated to a great night with fantastic performances and food which showed the diversity of our wonderful catering industry. I would also like to put on record my thanks to ACF Chairman Yawar Khan for organising the event, in addition to the staff at the Sheraton Grand Hotel who helped the night run smoothly.”
The Lothians Labour list MSP also expressed concern at the lack of government support to tackle the long-term problems affecting the industry: ““Asian restaurants are a crucial part of the hospitality scene in Scotland, with their cuisine enjoyed by thousands of patrons every week.
“However, the challenges these restaurants face are unprecedented. Just as they were recovering from damage the Covid-19 pandemic inflicted on their businesses, they were struck with a drastic rise in energy prices and a cost-of-living crisis.”
“It’s also no secret that hospitality venues have struggled with staffing for a long time now.
“The UK and Scottish Governments must act now to support these businesses on issues old and new and ensure these restaurants and takeaways continue to thrive for many years to come.”
Workplace design and management consultancy, Space Solutions, has refreshed Edinburgh Zoo’s Penguins Café to enhance the customer experience.
Overlooking Penguins Rock, Europe’s largest outdoor penguin pool, the Penguins Café is a busy eatery at Edinburgh Zoo. Challenged with a tired and inefficient space, SPACE upgraded the café to accommodate its large, diverse clientele while meeting the ambitious timescales of completing the project ahead of the opening weekend of school summer holidays.
The SPACE Design & Build team undertook the design services and fit-out, collaborating with graphic designer Heather Cumming who handled the updated branding, from the new logo to menu boards and wall murals.
Transforming the black and white space with bright, vibrant colours, the refreshed Penguins Café mirrors the excitement of visiting the adjoining penguin enclosure, with penguin facts featuring around the space.
Following a review of the space and customer needs, SPACE retained many of the existing features and furniture to reduce waste, including reupholstering the existing banquette seating for reuse.
To seamlessly manage the high foot traffic, SPACE designed a two-colour flooring system, with blue areas designated for highlighted key customer touch points, such as servery counter and seating areas, while neutral beige trails encourage movement. Cleanable, soft seating and coverings as well as acoustic rafts suspended from the ceiling were incorporated to better the acoustics in the active space.
Isobel Jones, Senior Interior Designer at SPACE, said: “We are thrilled to have worked with Edinburgh Zoo to refresh the popular Penguins Café. Our design has enabled the space to feel bigger and work more efficiently for both customers and staff.
“At the heart of the café remains an appreciation of the penguins, enabling visitors to retain the excitement of visiting Penguins Rock while improving their dining experience.”
Beccy Angus, Head of Discovery Learning at the Royal Zoological Society of Scotland, commented: “Overlooking Penguins Rock, Penguins Café is situated in the heart of the Royal Zoological Society of Scotland’s Edinburgh Zoo.
“The café is an essential part of the customer experience and the refreshed design will ensure all of our visitors continue to have a memorable time at the zoo which helps inspire them to protect, value and love nature.”
Space Solutions has been creating award-winning interiors since 1997. The business continues to develop the concept of workplace consultancy and has worked with major public & private organisations across the UK. The business has locations in Aberdeen, Edinburgh, Glasgow, Dundee Livingston and London and employs 198 members of staff.
New Blue Label variant capturing the elusive taste of umami, in first-of-a-kind collaboration with renowned Chef Kei Kobayashi, can only be purchased at Johnnie Walker Princes Street
Whisky fans can purchase the limited edition bottling from today, with bespoke cocktails and immersive tasting experiences available in the coming weeks.
Edinburgh’s West End will be illuminated with a stunning new projection as part of a complete takeover of the venue.
Johnnie Walker, the world’s number one Scotch Whisky brand1, today unveils Johnnie Walker Blue Label Elusive Umami – a pioneering expression inspired by the enigmatic flavour also known as the fifth taste, which will be available exclusively at Johnnie Walker Princes Street from today, before launching worldwide on October 16.
Taking inspiration from Japanese Zen Calligraphy, the projection onto Johnnie Walker Princes Street celebrates the ancient art form with silhouetted artists’ intricate brush strokes combined with elements from the beautifully crafted Umami Blue Label packaging on the side of Princes Street’s biggest canvas.
Arriving at Edinburgh’s eight floor whisky experience before anywhere else in the world, Johnnie Walker Blue Label Elusive Umami is a limited-edition release crafted by Master Blender Emma Walker and renowned Japanese Chef Kei Kobayashi of Paris’ three Michelin Star restaurant Kei.
The pair joined forces to create a Scotch that encapsulates the inscrutable taste of umami, a Japanese word used to describe what is a hard-to-define flavour, possessing mysterious qualities.
The result – a beautifully balanced Scotch of sweet and savoury flavours, with notes of blood oranges and red berries with sweet wood spice, a touch of smoked meat, a hint of salt and pepper with a long, sweet fruit finish. Selected casks from inland and coastal distilleries are hand-picked at the height of their maturation for their unique umami profile – only one in 25,000 casks succeeds in bringing this elusive character to life.
In addition to being the first in the world to get their hands on this incredible new whisky, Johnnie Walker Princes Street guests will also have the chance to enjoy a limited-edition Umami cocktail on the 1820 Bar roof terrace and take part in an immersive 60-minute tasting experience, with details set to be released on Johnnie Walker Princes Street’s social media profiles in the coming weeks.
Johnnie Walker Master Blender, Emma Walker, says: “When Chef Kei and I set out to capture the essence of umami, we wanted to push the boundaries of what Scotch could be and bring a truly innovative offering to the world of whisky and flavour.
“For Johnnie Walker Blue Label Elusive Umami, only one in 25,000 casks in our unparalleled reserves of more than 10 million maturing casks made the cut in our painstaking search for that elusive flavour profile – each expression of whisky was hand-picked to create an umami profile, just like ingredients for a recipe, allowing us to bring the unique character of this innovative whisky to life.”
Chef Kei Kobayashi adds:“Umami possesses a mysterious quality that ignites our senses, revealing sumptuous taste, complexity, and depth.
“Encapsulating that alluring flavour through Johnnie Walker Blue Label Elusive Umami allows you to immerse your palate in an exquisite Scotch Whisky of subtle richness.”
Rob Maxwell, Head of Johnnie Walker Princes Street, says: “Johnnie Walker is renowned for pushing the boundaries of what’s possible in whisky, and Johnnie Walker Blue Label Elusive Umami does just that.
“This collaboration is an expression of taste that’s rarely seen in the world of whisky, and one that is set to inspire a new generation of whisky lovers. It’s exciting that we are the world’s first location to stock this exclusive dram at Johnnie Walker Princes Street. We can’t wait for you to taste it.”
Available exclusively at Johnnie Walker Princes Street in Edinburgh from September 18, 2023, and available to buy globally from October 16, 2023.
Follow Johnnie Walker Princes Street for more information:
TV Chef Theo Michaels has launched a series of cooking videos creating delicious food for people who are looking to lower their blood sugar – a key risk factor for type-2 diabetes.
The star of Channel 4’s Steph’s Packed Lunch has teamed up with SmarterNaturally, an exciting UK company that has created a unique super-strain of broccoli with patented health-boosting properties.
SmarterNaturally have turned their super-strength broccoli (called ‘GRextra’) into a ‘SuperSoup’ designed to support people suffering from diabetes (as well as high cholesterol and other health conditions).
Theo, who is an award-winning author and former MasterChef contestant, has created the free videos which show how to prepare a range of delicious, easy-to-make and diabetic friendly meals using this super soup.
The collaboration aims to use both science and nutrition to help people with diabetes eat better and gain control of their blood sugar levels.
The recipes are free to watch on SmarterNaturally’s website
(www.SmarterNaturally.com/recipes)
and show how the special broccoli soup can be used to create different flavoursome dishes – all of which contain a week’s worth of glucoraphanin (the health-boosting molecule which makes SmarterNaturally Soup so special).
Most people eat SmarterNaturally’s SuperSoup once a week by simply adding boiling water. But for those who prefer the culinary over convenience, Theo Michaels has given the soup a makeover to show just how easy it is to use as an ingredient in more exciting dishes instead.
The first three recipes in the series are Smoked Haddock with Cheddar Broccoli Sauce, Thai Green Curry and an Indonesian Laksa – all of which have been certified by nutritionists as diabetic friendly and can be made either vegetarian or vegan with just a few tweaks. In the coming weeks and months, Theo is planning to add more delicious meals to the list – all inspired by and incorporating the SuperSoup.
Theo said: “After being introduced to Smarter Naturally soup and reading the research behind the health benefits, I was sold on how beneficial their soup is for maintaining a healthy metabolism and supporting your body.
“I set about creating recipes that are full of flavour that complement the broccoli soup as well as being type 2 diabetes friendly. I’m excited to be working with such a talented team at SmarterNaturally who are dedicated to increasing the quality of life of so many people!”
Laura Knight, CEO, SmarterNaturally said “Our SuperSoup is a science-backed functional food designed to support people with high blood sugar, and it’s really convenient.
“Our long-term customers started to use the soup as an ingredient in all kinds of ways to keep things interesting.
“That’s way we’re excited about our partnership with Theo; he’s using his creativity and skills in the kitchen to turn our SuperSoup into culinary delights that people can easily make and enjoy at home, safe in the knowledge that the recipe protects the bioactivity of the soup and analysed by a dietician as being suitable diabetics.
“It’s an important step forward for us in our goal of supporting prediabetics and diabetics on their journey towards a healthier future.”
THE RECIPES:
Smoked Haddock with Cheddar Broccoli Sauce
Serves 1
Smoky haddock poached in milk with aromatics combined with Smarter Naturally soup to create a delicious cheddar sauce served with the gently poached haddock on a bed of fresh baby spinach leaves.
Ingredients
1 x40g sachet Smarter Naturally Soup
140g smoked haddock fillet
250ml skimmed milk
2 cloves garlic, cracked
2 bay leaves
30g cheddar cheese, grated
25g baby spinach
Pinch chilli flakes
Few sprigs fresh parsley, chopped
1 tsp olive oil
Method:
Pour the milk and water into a shallow frying pan along with the garlic, bay leaves and smoked haddock. Bring to a simmer for about 6-8 minutes until the fish is cooked through then remove from the heat. While the fish is cooking mix together a sachet of Smarter Naturally soup with the grated cheddar cheese and reserve.
In your serving bowl, bundle the baby spinach leaves into the centre and once the fish is cooked place on top of the spinach. Finally strain the hot milk through a sieve into the bowl of Smarter Naturally soup and cheese and mix together until combined. Pour the sauce around the edge of the fish in the bowl and garnish with few sprigs of chopped fresh parsley, pinch of chilli flakes and a drizzle of olive oil.
Thai Style Green Curry
Serves 1
This punchy fragrant Thai inspired curry is perfect to incorporate your SmarterNaturally soup; full of flavour this one never fails to satisfy!
Ingredients
1 x40g sachet Smarter Naturally Soup
½ zero-salt chicken stock cube
250ml hot water
1 tsp olive oil
90g chicken breast, cubed
200ml light coconut milk
80g mange tout
½ tbsp fish sauce
1 lime
Paste
10g coriander
½ small onion, quartered
2 cloves garlic
1 inch ginger, peeled
1 green chilli
½ stick lemongrass
Method:
Start with the curry paste, add all the paste ingredients to a food processor and pulse until you have a smooth paste (you may need to add a little water to help it mix). Add a splash of olive oil to a frying pan and fry the curry paste for a couple of minutes then drop in the diced chicken breast and after another minute pour in the coconut milk and leave to simmer for five minutes. If it gets too thick you can top it up with a little extra coconut milk.
While the chicken is cooking; add the stock cube to a bowl and pour in 250ml just boiled water and then pour in the soup sachet and mix to combine.
Once the chicken is cooked add the mange tout, fish sauce and give it a squeeze of lime. Remove the pan from the heat and stir in the SmarterNaturally soup until fully combined. Taste; adding more of the fish sauce or lime juice as preferred. Pour into a bowl, garnish with any left over coriander and drizzle of coconut milk.
Theo’s top tips:
omit the chilli if you prefer mild heat
try with fish instead of chicken
Indonesian Style Laksa
Serves 1
Theo says he can’t get enough of this one; a hearty yet vibrant Indonesian style prawn laksa with NaturallySmarter soup that makes this not only delicious but healthy too!
Ingredients
1 x40g sachet Smarter Naturally Soup
½ zero-salt vegetable stock cube
50g vermicelli rice noodles
250ml hot water
40g choi sum, stalk trimmed
1 tsp olive oil
1 clove garlic, chopped
½ small white onion, sliced
1 inch ginger, grated
1 red chilli, chopped
½ stick lemongrass
150g king prawns
200ml light coconut milk
50g bean sprouts
1 tbsp tomato puree
1 tbsp peanut butter
½ tbsp curry powder
½ tsp turmeric
1 lime
10g coriander for garnish
Start by hydrating the noodles in a large mixing bowl with enough hot water to cover by a couple of inches, leave to hydrate.
In a hot pan, add a splash of oil and then add the onion, garlic, ginger, lemongrass and chilli and cook for a couple of minutes (don’t let it burn) before stirring in the curry powder and turmeric and quickly followed by the coconut milk. Mix together and then stir in the tomato puree and peanut butter.
Add the choi sum to the pan and leave to simmer for five minutes until cooked through (you can add a splash of water if it starts to dry out/go too thick), then add the prawns and cook for another two minutes and remove from the heat.
In a separate bowl; mix together the vegetable stock cube with just boiled water and stir in the NaturallySmarter soup. Pour boiling water over the beansprouts to balance and remove from the hot water after a minute. Remove the frying pan from the heat and place the choi sum into a serving bowl along with the noodles (either drain in colander or use tongs to life out of the water).
Stir the soup into the Laksa and once combined pour over the noodles and choi sum, garnish with extra coriander, the beansprouts on the side, a squeeze of lime and any extra chilli you wish to use.
Theo’s top tips:
You can use frozen prawns instead of fresh; simply add just before the choi sum.
Can easily replace the prawns for Tofu or chicken if preferred.
These recipes have been analysed by a dietician and full nutritional information is available on request.
HISTORIC SCOTTISH DRINKS BRAND’S 750ML RANGE HITS THE SHELVES OF FIVE SAINSBURY’S STORES ACROSS EDINBURGH
Bon Accord Soft Drinks – one of Scotland’s most beloved soft drink brands – has today announced that their one hundred per cent naturally sweetened 750ml range is now available for purchase in the Longstone, Murrayfield, Cameron Toll, Straiton and Blackhall stores in Edinburgh.
The Bon Accord Soft Drinks range in Sainsbury’s stores will consist of 750ml sharing bottles of Rhubarb Soda, Cloudy Lemonade, and Ginger Beer. Rhubarb Soda is crisp and refreshing, with real rhubarb flavour, Cloudy Lemonade is tangy and tart with a zesty zing, and Ginger Beer is made with real ginger for a flavour that gently tingles and builds without overwhelming.
Having recently revamped its recipes in keeping with consumer trends and customer feedback, the naturally sweet drinks are now compliant with new government regulations regarding the fat, salt and sugar content of consumer goods.
Bon Accord Soft Drinks are also now available in many major Sainsbury’s stores across Scotland making the better-for-you drinks range more available to consumers nationwide.
Bon Accord soft drinks launch at Sainsburys
Karen Knowles, Managing Director of Bon Accord Soft Drinkssaid:“We’re thrilled to be working with Sainsbury’s and are over the moon to announce that our one hundred percent naturally sweetened drinks will be available to even more people across Scotland thanks to this partnership.
“Our emphasis on natural ingredients and environmentally conscious packaging makes us stand out in the soft drinks space, and we can’t wait for more people to try our refreshing and better-for-you drinks.
“Existing Bon Accord drinks fans will know that each flavour is carefully crafted to cater to every pallet, delivering a memorable moment with each sip. However, in keeping with the latest consumer trends and customer feedback, we’ve recently revamped our recipes, meaning Bon Accord drinks are now high-fat, salt and sugar compliant. Our customers asked, and we listened! Our iconic soft drinks just got so much better with the already naturally sweetened drinks now having an even lower sugar content.”
With a heritage dating back to 1903, Bon Accord Soft Drinks have been delivering exceptional beverages to communities across Scotland for over a century. Founded by the current owner’s great-great-grandfather, the brand was reimagined and refreshed in 2016 and remains a family-owned and run business to this day.
This revamped range from Bon Accord Soft Drinks is crafted from 100% natural ingredients; paired with the one-hundred-per-cent recyclable glass bottles, the drinks are the perfect choice for both health and eco-conscious consumers. With a focus on making its fruity products even more natural, Bon Accord Soft Drinks offers a unique product to the marketplace.
When you choose Bon Accord Soft Drinks, consumers are supporting a historic Scottish brand that values natural ingredients, exceptional flavours, and environmental responsibility.
Karen Knowles continued:“Our new range of naturally sweetened soft drinks is perfect for anyone looking for a healthier take on a classic drink. We are proud to offer consumers a better-for-you option that is not only naturally delicious but more accessible now than ever.”
For further information please visit Bon Accord’s blog here.
Luxury French Champagne brand joins The Cocktail Village lineup for 2023
Edinburgh Cocktail Week publishes official guide for 2023
22 brands taking part across 10 days at the UK’s biggest cocktail festival
The guide showcases all of the £5 cocktails on offer as well as cocktail maps for the 100 participating bars around the city
With just a month to go untilEdinburgh Cocktail Week kicks off, organisers revealed today that Moët & Chandon is the final brand to join the stellar lineup at next month’s Cocktail Village.
Moet & Chandon, in collaboration with the team from Eve at Virgin Hotels Edinburgh, will offer a selection of three Champagne cocktails. Moët & Chandon celebrates life’s memorable moments, and the bespoke cocktail selection has been curated to celebrate the festival’s fifth anniversary, running from Friday, 6th – Sunday, 15th October from 12 noon-11pm daily.
The announcement coincides with the publication of this year’s Edinburgh Cocktail Week guide which includes a rundown of all the £5 cocktails on offer at 100 bars taking part throughout the city during the 10-day festival. The guide can be accessed here.
This year marks Edinburgh Cocktail Week’s fifth birthday. To celebrate, the event has partnered with 100 of Edinburgh’s best cocktail bars, speakeasies and neighbourhood pubs to offer delicious £5 Signature Cocktails.
To get exclusive access to these cocktails, customers simply need to buy one of the festival wristbands and show it at the bar when ordering.
Wristband holders can find all the cocktails within the official guide and maps to help plan their day out and navigate the best cocktail routes across the city.
No matter which wristband type is purchased – weekday or weekend – wristbands are valid at all participating bars for the full ten-day duration of the festival so event goers can enjoy multiple days out tasting their way around the best bars in Edinburgh.
The celebrations also extend to the highly popular Cocktail Village at Festival Square, the social epicentre of the festival, which will be bigger than ever before. Entry to the Cocktail Village is free with a festival wristband and inside cocktail-lovers will find 22 pop-up bars serving amazing cocktails from £5.
Pop-up bars serving cocktails from £5 include Aperol Spritz, Grey Goose, Patron, Engine Gin, Tia Maria, Hoxton Spirits, Boe Gin and Malibu, as well as a luxurious selection of premium, full-priced cocktails from the Moët & Chandon bar.
There will also be a mouth-watering selection of street food from Duck & Waffle, Pizza Geeks and Taberu Japanese Kitchen, and a live music stage with a jam-packed programme of local musicians and special headline performances, including a Spice Girl Tribute band, to get the party going.
For the discerning cocktail drinker, Edinburgh Cocktail Week has a collection of award-winning ‘Prestige Cocktail’ bars to visit, where you can enjoy elevated cocktail experiences curated by the city’s top mixologists at the likes of Panda & Sons, Hey Palu, The Waldorf Astoria, Commons Club and The Devil’s Advocate.
Gary Anderson, Managing Director of Edinburgh Cocktail Week said: “What better way to toast our fifth birthday than with Moët & Chandon champagne?
“We are utterly delighted to announce that Moët & Chandon will be joining us in the Cocktail Village next month and we look forward to raising a celebratory glass with wristband holders.
“We’re incredibly proud to call Edinburgh the home of the UK’s biggest cocktail festival and would like to thank all our customers and partners for their continued support of the festival – it’s amazing to see so many familiar faces year after year.”
Roddy Smith, Chief Executive of Essential Edinburgh Business Improvement District said: “Essential Edinburgh is delighted to again be the primary partner to Edinburgh Cocktail Week.
“ECW is now eagerly anticipated and well established in the city’s event calendar, and does a fantastic job in promoting our superb hospitality sector in the city centre.
“We look forward to another hugely successful event both in the Cocktail Village and around every one of the bars and restaurants taking part. I can’t think of a better way to spend an early October evening than sampling wonderful cocktails in and around our city centre.”
A full list of the brands and bars taking part can be found on the Edinburgh Cocktail Week website and in notes to editors below.
Ten Day – £14.00 (valid Friday 6th – Sunday 15th Oct)
All wristbands are valid at all 100 participating bars for the full 10-day duration of the festival. Wristbands are valid at the Cocktail Village for the dates detailed above.
