Tag: hospitality

Edinburgh’s Keller Taproom to host new women-led whisky tasting to support industry inclusivity

Morrison Scotch Whisky Distillers (MSWD) has teamed up with the Capital’s Kellar Taproom to support women in whisky, with all proceeds going to Smart Works and OurWhisky Foundation this month. 

Inspired by the easy conversation and coming together of a Book Club, Notes in the Margin is a one-night-only event on Wednesday, 22 April, from 7pm to 8pm. 

This is a women’s whisky tasting that brings people together to explore an unknown selection of drams from across the Morrison Scotch Whisky Distillers portfolio. Tasted blind, discussed openly, and shaped by guests’ own “notes in the margin” along the way.

On the night, guests will also have the rare opportunity to sample the sold-out inaugural release of Aberargie Single Malt Whisky, a debut expression released last month that’s not currently available to purchase.

Hosted by MSWD brand managers Lauren Doherty and Rebecca Davidson, the guided tasting will introduce a curated line-up of “secret” whiskies, encouraging attendees to share their thoughts and impressions as they go, creating their own ‘notes in the margin’.

Rebecca Davidson of Morrison Scotch Whisky Distillers said: “Whether you’re new to whisky or love a good dram, come and join us for our first women in whisky event. It’s relaxed, friendly and a great way to meet new people whilst trying new whisky you can’t get anywhere else.”

Morrison Scotch Whisky Distillers is an independent, family-owned business representing five generations of Morrison whisky heritage. Based in Perth, the company focuses on single-malt production, blending, and bottling, with a portfolio that includes Aberargie, Old Perth, Mac-Talla, Càrn Mòr, and Bruadar.

At the heart of the business is Aberargie Distillery, located on a family-owned farm near Perth. Established in 2017, the distillery marks the Morrison family’s return to whisky production following the sale of Morrison Bowmore to Suntory in 1994.

Tickets are £10 from Skiddle and include three whisky drams, with all proceeds going to Smart Works and OurWhisky Foundation. 

The OurWhisky Foundation is a non-profit organisation that recognises, supports and empowers women working in whisky around the world, while advocating for a more inclusive and diverse industry.

Where: Kellar Taproom, 23-27 Broughton Street Lane, Edinburgh, EH1 3LY
When: Wednesday, 22 April
Cost: £10 with three drams
Ticket Link: https://www.skiddle.com/whats-on/Edinburgh/Keller-Taproom-Edinburgh/Notes-in-the-Margin/42139111/ 

Twilight weddings on the rise as couples rethink tradition

Couples are increasingly swapping traditional all-day weddings for shorter evening events, with venues reporting a rise in twilight ceremonies and reception-only celebrations as couples rethink guest lists, budgets and wedding traditions.

Wedding specialists at Deer Park Golf & Country Club in Livingston say the shift reflects changing priorities among couples planning their big day, with many choosing to structure their wedding day around moments that feel more personal, while managing rising costs.

A twilight wedding typically features a late afternoon or early evening ceremony, usually between 4pm and 6pm, followed immediately by an evening reception. The format omits the traditional sit-down wedding meal in favour of more time spent with guests on the dancefloor. Many couples are also drawn to twilight celebrations for the atmospheric and romantic photoshoots at dusk. 

This trend is something Deer Park’s events team say they are seeing first-hand, with more couples opting for later ceremonies and reception-led celebrations. This shift towards more flexible formats is reflected in wider industry data, with the Bridebook 2026 UK Wedding Report showing couples are inviting 11% fewer guests than in 2024, while one in eight did not have their legal ceremony on the day, instead choosing to separate the legal process from the celebration itself. 

Couples are also becoming more flexible around when they get married. The same report found that just 47% of weddings now take place on a Saturday, the lowest ever on record, while younger couples in particular are picking midweek weddings as a way to manage costs. One in three Gen Z couples now choose to marry between Monday and Thursday instead.

Natasha McAllister is General Manager at Deer Park Golf & Country Club, said: “We’re seeing more couples move away from the idea that their celebration has to follow a set formula.

“Twilight ceremonies allow them to concentrate on the atmosphere and the time spent celebrating with their guests, and starting later in the day often makes planning feel more relaxed and manageable while still creating a really special occasion.”

The trend also reflects couples placing greater emphasis on celebrations that feel authentic to them rather than following long-standing expectations. Some couples are choosing smaller guest lists, while others are holding their legal ceremony separately, preferring to host guests only for the reception portion of their nuptials.

The venue’s events team say enquiries for later ceremonies and reception-only events have grown steadily, with many couples planning their weddings on shorter timeframes than the traditional two-year lead-in.

They expect the trend to remain strong throughout 2026 as they continue to take bookings for the rest of the year and into 2027, with more couples looking for flexible and unique ways to celebrate whilst being mindful of the economic impact of their big day and placing less importance on traditional wedding formats.

Chiara Woodhead and Paul Leven recently held their wedding at Deer Park in a twilight format and praised it for offering the perfect balance between an intimate ceremony and a larger celebration.

Newlywed Chiara (top) said:“We decided to have a twilight wedding as we wanted to keep the ceremony intimate but also celebrate with our family and friends, so this was great and kept the costs down too.

“Despite it not being the traditional wedding, we didn’t miss out on anything such as food, speeches and first dance, and we had so many compliments from our guests as it wasn’t an extremely long day and everyone just had fun with no stress or waiting around.”

Deer Park Golf & Country Club is West Lothian’s premier golf and leisure destination with four function suites that can cater any celebration from 20 to 200 guests.

The venue offers tailored wedding packages, in-house catering, and an experienced team to guide couples throughout their planning process. For more information visit deerpark.co.uk

Eat Out Edinburgh is LIVE!

Eat Out Edinburgh, the popular city-centre restaurant festival run by Essential Edinburgh, is now live for 2026, with diners invited to explore exclusive offers across almost 60 restaurants, cafes and bars throughout March – alongside the chance to win a range of standout dining prizes.

Running across the city centre for the entire month, the festival brings together special menus, discounts and curated dining experiences designed to showcase Edinburgh’s vibrant hospitality scene while encouraging people to explore new venues. Diners can now browse and book the live offers at www.eatoutedinburgh.com.

New for this year, guests who dine at three participating venues during the festival can enter into a prize draw featuring experiences from some of Edinburgh’s best-loved hospitality destinations.

Diners simply log the offers they’ve enjoyed on the Eat Out Edinburgh website at https://www.edinburghcitycentre.co.uk/restaurant/eat-out-to-win-this-march/ to be in with a chance of winning – and save their receipts for confirmation if they win! 

Potential rewards include a top prize of an overnight stay for two at the Rutland Hotel alongside a three-course dinner with a bottle of wine at Badger & Co, with additional prizes like a meal for four with a bottle of prosecco at Rio Brazilian Steakhouse, a delicious South Indian meal at Tamil Teru, a three-course dinner for two with wine at Gaucho, or a boozy brunch at Copper Blossom.

Following the success of last year, the intimate supper clubs also return for 2026. On 12 March, Contini George Street will host an intimate five-course dinner celebrating seasonal Italian produce limited to just 16 guests, with the option to add a signed Contini cookbook. Tickets are available now from £40pp.

Rio Brazilian Steakhouse will also introduce an exclusive supper club experience on 26 March, priced at £65 per person. Limited to just 40 guests, Rio’s signature churrasco-style service of expertly prepared meats will be paired with eight carefully selected wines. Adding an interactive twist, guests will vote for their favourite wine, with the winning selection earning a place on Rio’s summer wine menu. The experience also includes a welcome cocktail on arrival and a palate-cleansing cocktail to finish.

Guests are encouraged to book their spot for both events soon through the Eat Out Edinburgh website, as spots are limited to these exclusive evenings.

This year’s festival features a mix of exciting new participants and returning favourites, offering something for every taste, budget and occasion. First-time venues taking part include:

  • Brasserie Prince: Available Monday to Thursday, diners can enjoy three elegant courses for just £35 at Brasserie Prince, set within the iconic Balmoral Hotel. Enjoy seasonal dishes crafted with flair, flavour and a touch of Scottish charm.
  • ASSAGINNI: Diners can savour the vibrant flavours of Italy at ASSAGINNI with an exclusive 20% off your food bill from Sunday to Thursday. Known for its sociable small plates and contemporary take on Italian dining, the offer invites guests to explore an array of beautifully crafted dishes perfect for sharing, from fresh pasta to indulgent antipasti.
  • Franco Manca: Pizza lovers can tuck into two courses for just £19.50 at Franco Manca and savour any main menu pizza and dip alongside a dessert, bite or bread for just a fraction of the cost. 
  • The Caley Bar: Discover an unrivalled evening of spirits and sounds at Edinburgh’s brand-new cocktail and listening bar. Enjoy 50% off the Caley Bar snack menu with the purchase of every cocktail or glass of champagne.
  • Paesano: Recently opened in Edinburgh, the popular Neapolitan pizzeria is getting involved in Eat Out Edinburgh for the first time ever. Guests can enjoy any pizza that is normally priced over £10, for just a tenner during the month of March. 
  • The Garden at Kimpton Charlotte Square: If you’re in the mood for something a bit lighter, The Garden at Kimpton Charlotte Square offers diners a sharing board and two spritzes for £27.50, available every day throughout March.
  • Wahaca Edinburgh: Available everyday throughout the month of March, diners can enjoy the ‘Taste of Wahaca’ menu plus a freshly shaken cocktail for just £25pp! The menu features favourites including Guacamole & Tortilla Chips, Sweet Potato & Feta Taquito and Pork Pibil Tacos.

Returning favourites including Harvey Nichols, Dishoom, The Voodoo Rooms, SUSHISAMBA, Hawksmoor, Rio Brazilian Steakhouse, Duck & Waffle, and BABA have also unveiled exclusive menus, ensuring there’s something for every taste, budget and occasion throughout the month.

Emily Campbell Johnston, Senior Manager of Marketing & Communications at Essential Edinburgh, said: “As a testament to the impact Eat Out Edinburgh continues to have for participating venues, almost 60 exclusive offers are now available to book throughout March, alongside exciting new prizes and the return of our popular supper clubs.

Together, they give people even more reason to explore the city centre, try somewhere new and celebrate Edinburgh’s incredible hospitality scene.”

A full list of participating venues and offers is available at 

www.eatoutedinburgh.com,

where diners can browse menus and book experiences.

Hospitality Group launches campaign to STOP hospitality rates hike

A campaign to halt the planned rise in hospitality rates, organised by the Scottish Hospitality Group, aims to amplify the voice of Scotland’s family-run restaurants, bars, pubs, and hotels, by calling on the Scottish Government to halt the current non-domestic rates revaluation for hospitality properties until after the Gill Review, a government examination of how licensed premises are valued for rates purposes.

Visible on giant advertising sites throughout the Central Belt from today (25th February)  the campaign comes ahead of the Scottish Budget being rubber-stamped today. SHG says the Scottish Government can and should still act to stop the rates hikes before they come into force in April.

The initiative highlights the devastating impact of rising non-domestic rates on Scotland’s hospitality sector – effecting premises including local and long-established family-run restaurants and hotels.

The Gill Review, commissioned to examine the valuation methodology for licensed premises, seeks to ensure the system is fair. Currently, hospitality is effectively rated on turnover, a methodology SHG says is no longer fit for purpose. Until the review concludes, it is unfair for businesses – especially those with higher turnovers – to face dramatic rate hikes in April, even with new relief measures for smaller premises.

“Hospitality businesses are being taxed on turnover,” said a spokesperson for the Scottish Hospitality Group. “Revenue growth is swallowed by wages, energy, food costs, and regulatory pressures, so even successful businesses are being punished simply for growing.

“There should be a pause on the current revaluation increases until after the Gill Review. Even after the Budget is rubber-stamped, the government can still act – to protect jobs, sustain communities, and safeguard the future of Scotland’s hospitality sector.”

Many SHG members, and other hospitality businesses – including Signature Group, DRG Group, Buzzworks Eusebi Deli, Lisini Group, McGintys Group, Scoop Restaurants and Rusk & Rusk, fall outside the thresholds for existing relief schemes and face crippling cost pressures.

Established businesses that have invested heavily over decades report that development and expansion projects are being mothballed, shifting operators from growth into survival mode.

Said Susan Young, Editor of trade publication, DRAM, “The Scottish Government knows that the current methodology is flawed and has commissioned the Gill Review. Despite this, it has not halted the planned, unprecedented rates increases for hospitality businesses due to come into force in April. It is time for it to reconsider.

“The people I have spoken to across the country are disheartened and dismayed. They are cutting staff and shelving development plans.

“Having looked at the increases on the rates assessors’ websites, I have been dismayed at some of the exorbitant rises. It is time a decision was made to STOP the rates increases until the methodology is fit for purpose.”

Scrum-ptious ‘hauf and hauf’ pairings return for Six Nations

EDINBURGH’S rugby fans can enjoy a fresh take on a classic Scottish serve this Six Nations, as two of the city’s leading independent drinks producers expand their collaborative ‘hauf and hauf’ offering.

Following a successful festive launch, Wemyss Family Spirits and Stewart Brewing are rolling out their innovative whisky and beer pairings to an expanded list of pubs across the capital – timed to coincide with the 2026 Six Nations Rugby Championship.

The partnership, which has revived the time-honoured half-and-half tradition, now introduces an exclusive ‘hauf and hauf’ serve to mark the Six Nations, offering fans a great way to back Scotland with a traditional Scottish pairing.

The initiative celebrates not only Scotland’s sporting passion, but also its rich drinks heritage, with the two family-run businesses showcasing their shared commitment to quality, flavour and community.

William Wemyss, Co-Founder of Wemyss Family Spirits, said: “The Six Nations is the perfect moment to bring people together over great food, drink and sport.

“Building on our hauf and hauf collaboration with Stewart Brewing, this partnership is about celebrating Scotland through carefully paired flavours, giving fans an enjoyable and responsible way to mark match days during the Six Nations

“It’s about putting a fun, flavour-led spin on a beloved Scottish ritual, one that encourages people to slow down and savour the experience.”

Fans are encouraged to enjoy a classic Scottish hauf and hauf – pairing a Stewart Brewing beer with a Wemyss Family Spirits whisky – as a simple and sociable way to back Scotland on matchdays.

To get Scottish supporters started, we’ve pulled together our favourite pairings which we think best reflects the character of our national side.

Stewart’s 80/- with Wemyss Spice King

A modern take on a classic Scottish serve. Stewart’s 80/- is one of Scotland’s most recognisable beers, making it a natural choice for fans backing the home side, while Spice King adds warmth and depth for those choosing to enjoy a dram alongside the match.

Edinburgh Black with Wemyss Peat Chimney

A richer, more full-bodied pairing inspired by the capital, home of Scottish Rugby. The smooth roast character of Edinburgh Black complements the gentle smoke of Peat Chimney, offering a robust but balanced option for match days at participating pubs across the city.

The hauf and hauf collaboration is now available at a growing list of pubs, including:

  • Teuchters, William Street
  • Whighams Wine Cellars, Hope Street
  • Athletic Arms (Diggers), Angle Park Terrace
  • O’Connors, Broughton Road
  • Jeremiah’s Taproom, Elm Row
  • Mathers Bar, Queensferry Street
  • Ye Olde Inn, Main Street
  • No. 1 High Street, High Street
  • 56 North, West Crosscauseway
  • The Ensign Ewart, Lawnmarket
  • The Bow Bar, Victoria Street
  • The Black Cat, Rose Street
  • The Cambridge Bar, Young Street

Jo Stewart, Co-founder of Stewart Brewing, said: “We’re passionate about bringing people together in pubs, and there’s no better excuse than the Six Nations.

“By matching some of our most-loved brews with Wemyss Family Spirits’ distinctive malts, we’re creating a uniquely Scottish way to toast each nation, with a dash of humour and a whole lot of flavour.”

The initiative marks a continued commitment by both businesses to support Scotland’s vibrant pub trade, boost independent hospitality and bring heritage drinks traditions to a new generation.

Both Wemyss Family Spirits and Stewart Brewing remain proudly family-run, fiercely independent and dedicated to producing characterful drinks that celebrate craft and community.

With the Calcutta Cup clash against England fast approaching, now is the perfect time to get behind Scotland and show your support. Join fellow fans in Edinburgh pubs, soak up the Murrayfield atmosphere, and enjoy a hauf and hauf ahead of the big match.

The Six Nations ‘hauf and hauf’ serve will be available in participating venues from February 2nd, 2026.

 Edinburgh bar slashes pint price by 25% following landmark legislative move

The Green Room West End uses the Scottish Pubs Code to break free from purchasing contracts and now able to stock a wider range of beers

The Green Room West End, one of Edinburgh’s most beloved bars, has become one of the first bars in Scotland to leverage the newly implemented Scottish Pubs Code.

The new legislation, which gives pub owners the chance to ask to just pay a rent without being tied to supply stock from the pub-owning business, means The Green Room West End can now stock a wider range of beers.

Furthermore, it means the iconic bar is able to slash the price of a pint of lager from £6.90 to just £5.20, a saving of 25% for local patrons.

The Scottish Pubs Code, which recently came into force, is intended to create a fairer operating environment between tenants and landlords, reduce costly disputes and help safeguard the future of Scotland’s tied tenanted pubs and bars.

Anna Lagerqvist Christopherson, co-owner of The Green Room, commented: “The Scottish Pubs Code is a fantastic initiative, but it is currently a hidden gem that many struggling pub and bar owners across Scotland don’t know about.

“Breaking free from the tie of stock we have to supply has been transformative for us. It also allows us to offer fair, competitive prices to our customers while being able to stock a wider selection of drinks.

“Scotland would have a significantly more vibrant pub and bar culture if knowledge of this law were more widespread. We are seeing venues close every week, if more owners knew they had the right to break these restrictive ties, we would see more businesses surviving, more employees kept in jobs, and more taxes paid into the local economy. This isn’t just about cheaper beer, it’s about the survival of the pub.”

To celebrate the milestone, The Green Room West End will host a ‘Freedom Party’ on Wednesday, 11th February, starting at 4:00 PM.

The event is open to the public and will showcase the bar’s expanded range of beers and its new, lower pricing structure with live music from Edinburgh based musician Haftor Medbøe.

The Green Room West End has shown that the new legislation can provide a vital lifeline for tenants who have felt squeezed by the tied model.

The Society of Independent Brewers (SIBA) has launched a new portal designed to help pub tenants navigate the Guest Beer Agreement facet of the code. Tenants and lessees can find the portal at guestbeer.co.uk

The Green Room West End team is ready to share their tips with other publicans, email info@thegreenroomedinburgh.co.uk 

or visit 

https://www.thegreenroomedinburgh.co.uk/about-3. 

Facts about the Scottish Tied Pub Code can also be found using the following links: MRO Guidance and Know your rights.

Former Gleneagles chef brings Indian superfoods to the fore with wellness-led dishes at Bombay Bistro

Edinburgh restaurant, Bombay Bistro, is spotlighting the naturally nourishing power of Indian cuisine with dishes designed to support modern wellness goals without sacrificing flavour. 

Led by Chef Mandeep Saini, former head chef at Gleneagles, the restaurant is showcasing a range of dishes built around Indian ‘superfoods’, ingredients long valued for their health benefits from fibre-rich pulses and antioxidant-packed vegetables to warming spices known to support digestion and immunity. 

Drawing on his experience in some of Scotland’s most prestigious kitchens, Chef Mandeep has created a selection of dishes that reframe healthy eating as vibrant and comforting, while still deeply satisfying, offering a welcome alternative to restrictive ‘clean eating’. 

A stand-out dish is the masala broccoli & pumpkin superfood salad, combining roasted pumpkin, tender broccoli florets and a fragrant masala dressing. Naturally high in fibre and antioxidants, the dish supports gut health and  immunity, while delivering the bold comforting flavours Bombay Bistro is well-known for. 

Chef Mandeep Saini, said: “Indian cuisine has always been rooted in balance, using spices and ingredients that nourish the body as well as excite the palate. At Bombay Bistro, I want to highlight how naturally healthy Indian food can be, without it ever feeling restrictive. These are dishes designed to support wellbeing and still feel indulgent.”

Other superfood-led dishes include: 

  • Chana Jor Salad – a vibrant Indian-style salad of roasted, flattened gram chickpeas, boiled potatoes, mango and fresh coriander, finished with a jaggery and lemon coconut dressing.
  • Undhiyu Chaat – drawing on traditional Gujarati flavours through a mix of sweet potato, banana, spinach, noodles and pomegranate seeds, balancing sweet and spicy notes.
  • Chicken Shorba – a classic Indian soup of lightly spiced masala chicken broth and chunky vegetables. 

Spices used across the menu, including turmeric, cumin, ginger and coriander, are celebrated for their anti-inflammatory properties and role in supporting digestion, heart health and overall vitality.

Chef Mandeep Saini has set out to not only deliver a range of thoughtfully prepared dishes, but with incredible, vibrant flavours, proving that food designed with wellness in mind can be just as delicious. 

Bombay Bistro’s superfood focused dishes are now available, offering diners a flavour led way to eat well, feel good and enjoy food that is nourishing as it is delicious. 

Bombay Bistro is located at 14-17 Bruntsfield Place, Edinburgh, EH10 4HN. To book, please click here.

Edinburgh College students serve up a Royal feast

A group of Edinburgh College students had the right Royal honour of helping cater and host a ship-naming ceremony attended by The Princess Royal, Princess Anne, in the Port of Leith this week.

Princess Anne took part in the ceremony at Forth Ports Cruise Terminal, breaking a bottle of whisky against the ship’s hull and formally naming the vessel POLE STAR.

The students worked alongside professional caterers in a variety of roles, with some cooking up a storm in the kitchens, others taking on front of house duties to make sure all the VIP guests were as comfortable as possible, and some preparing delicious baked goods and cakes to be enjoyed by all.

The event was put on by East Coast Catering Ltd, which is ran by Edinburgh College graduate Kieran Wight, with our students providing vital support. Their hard work was recognised by The Princess Royal herself, who stopped for a chat and learned from the group all about the skills they are being taught on their course.

Adam Robertson, a Level 1 Hospitality student, set out from his home in the Borders at 5am to make sure he was in Edinburgh in time to do his part in the kitchen. He said it was all worth the effort: “When we found out there was an opportunity to cook for such a prestigious guest, I was desperate to do it.

“I think if you want to go out and work in a professional kitchen, it’s so important to have this sort of experience behind you. The College has given us so many amazing opportunities in the short time I’ve been here, and it’s really helped build up my confidence.”

Jodie Dixon is studying HNC Events and she said it was an honour to take part: “I don’t think you can turn down an opportunity like this, to get involved in a literal royal event.

“There’s so much you can learn just by being here, and it’s really nice knowing you’re part of a group that’s all supporting each other too. The lecturers have been great, and have provided us with a lot of support, but they’re also great at letting us go and do our jobs, it makes you feel like you’re trusted.”

Stephanie Tanner, the Head of School for Cookery, Hospitality, Events, Travel and Tourism, said the experience will prove invaluable for the students: “It’s a proud day for everyone at the College, seeing them putting all of their training to use in the real world, and doing so incredibly well.

“Getting the chance to take part in events like this gives them such an advantage when it comes to finding work after graduation. Employers will be able to look at their CVs, and say ‘Wow, they’ve catered an event for a member of the Royal Family!”

Aisha Elshani, a Professional Cookery lecturer, said the students represented the College well: “They’ve all worked so hard, leading up to the event and on the day itself, and it’s really nice to see how well they are all doing.

“They’re all getting on with their jobs, and just conducting themselves really professionally. I think they all have bright futures ahead in the industry”.

Scotland’s Self-Catering Industry sets out stall ahead of Holyrood elections

The Association of Scotland’s Self-Caterers (ASSC) has launched its 2026 Manifesto for the upcoming Holyrood Elections, setting out a clear call to all political parties to champion fair regulation, evidence-based policymaking and sustainable growth across Scotland’s £1bn self-catering sector.

The manifesto, Championing Scotland’s Self-Catering: Fair Regulation, Strong Partnerships, Sustainable Growth, highlights the vital role self-catering plays within Scotland’s tourism economy, one which supports more than 29,000 jobs, driving local employment and spending in rural, island and urban areas alike.

The ASSC also calls for a reset in the relationship between government and tourism businesses, with a move away from piecemeal regulation towards proportionate, coherent and market aware policy that supports sustainable growth while addressing genuine community concern.

The six key priorities set out in the ASSC’s manifesto include:

·         Fair, lawful and proportionate reform of short-term let regulation: secured through a clearer separation of planning and licensing, as well as protection for compliant operators from disproportionate enforcement.

·         Ending the scapegoating of self-catering in housing policy: self-catering accounts for just 0.8% of Scotland’s housing stock while boosting the economy by £1bn, so it is time to change the narrative.

·         A new partnership model between government and industry: the creation of a new statutory Tourism & Hospitality Partnership Forum with earlier, structured engagement on policy design.

·         Future-fit regulation reflecting market conditions and cumulative regulatory impact: using impact assessments before introducing yet more regulation or taxation affecting tourism.

·         A fair fiscal framework for tourism: with much-needed reform of Non-Domestic Rates and recognition of the sector as a key growth industry in Scotland’s economic strategy.

·         A simple and deliverable visitor levy: use of a simple flat rate for those councils who wish to proceed, and shifting liability from operators to guests supported by QR-code or online payment systems.

The ASSC argues that tourism remains one of Scotland’s most resilient and dynamic industries, and that self-catering underpins its success, particularly in sustaining local economies and communities.

The manifesto therefore recommends the next Scottish Government to champion tourism through a dedicated Minister for Tourism.

Commenting on the launch, Fiona Campbell MBE, CEO of the Association of Scotland’s Self-Caterers, said: “Scotland’s £1bn self-catering industry is at the heart of this country’s tourism success, supporting jobs, local communities and economies in every corner of the land.

“As we look ahead to this important election, our message is clear: fair regulation, strong partnership and evidence-led policy are essential if tourism is to continue delivering for Scotland.

“This manifesto sets out a positive, practical route forward, one which reflects the real-world experience of thousands of small businesses. The ASSC wants to usher in a new era of collaboration between government and industry, and we are calling on all parties to work with us to reset the relationship with business, rebuild trust, and create the conditions for sustainable growth which benefits us all.”

ASSC 2026 Election ManifestoDownload

Edinburgh Zoo appoints Sodexo Live! as catering and hospitality partner

With a food and beverage plan built around conservation, community, and engagement, early priorities to be delivered by the team will focus on improving quality and consistency across the site, refreshing menus with seasonal produce in collaboration with local suppliers, and embedding a service culture that mirrors the zoo’s educational and conservation values. 

Adding to the list of iconic Sodexo Live! client partners across Scotland, including V&A Dundee, Royal Botanic Garden Edinburgh, Signet Library and Hampden Park, this collaboration will celebrate and strengthen the zoo’s unique identity, making food and drink an integral part of its story. 

Claire Morris, CEO of Sodexo Live! UK & Ireland, said: “Edinburgh Zoo is a world-class visitor attraction, and this partnership gives us the unique opportunity to really transform the catering offering to reflect RZSS’s vision.

“By positioning Edinburgh Zoo as a place of global exploration and education – a living classroom for all – we want to create a sense of culinary adventure and discovery through exciting, diverse global flavours aligned to the animals’ natural habitats.

“We want our food to be more than just a service – we want it to add joy and make visitors’ zoo experience even more immersive and meaningful.” 

Ben Supple, RZSS Deputy Chief Executive, said: “We want to provide visitors to Edinburgh Zoo with the very best experience as this will encourage more people to learn about and protect our natural world.

“Catering is an essential part of that and we are looking forward to working in partnership with the Sodexo Live! and Heritage Portfolio team to develop an exceptional offer which celebrates local, high quality and sustainable produce.”

The collaboration represents a truly local partnership, combining extensive Scottish hospitality knowledge with RZSS’s mission to ‘protect, value and love nature.’ Inspired by the zoo’s animals and their habitats, a ‘Feeding Natural Curiosity’ philosophy will be implemented, guiding menu development, emphasising global flavours, from-scratch cooking, zero-waste initiatives, and community partnerships. 

Sodexo Live! supports some of the UK’s most iconic music, cultural and sporting events, plus conference centres and airport lounges, by delivering world class hospitality and food services. Producing outstanding catering and event services, it serves some of the most prestigious venues across Britain, delivering amazing experiences that go beyond the remarkable food it creates.

Globally, partners include The Scottish Open, Royal Ascot, the Tour de France, and exceptional venues such as the Eiffel Tower Restaurants, the Royal Academy of Arts in London, Hard Rock Stadium, and the Hollywood Bowl in Los Angeles. 

For more information see  www.sodexolive.co.uk