Tag: hospitality

Capital casino to celebrate hitting the jackpot as curfew restrictions are lifted on all venues

Casino staff at Grosvenor Casino Edinburgh Maybury will finally be able to celebrate hitting the jackpot at the stroke of midnight tonight when all curfew restrictions are lifted by the Scottish Government.

Grosvenor Casinos which operate five venues across Scotland in Aberdeen, Dundee Edinburgh and Glasgow, will return to normal trading hours and capacity for the first time since March 2020. More than 700 people are employed by the casino industry in Scotland which contributed £30m in tax to the UK economy last year.

The confirmation from First Minister, Nicola Sturgeon, that Scotland will move beyond level 0 from midnight on Monday 9th August, with all physical distancing and limits on gatherings removed, means the team at Grosvenor Casinos can continue to welcome back guests old and new to enjoy their favourite games, such as blackjack, poker and roulette, whilst raising a glass to the easing of restrictions.

Tony Reilly, General Manager at Grosvenor Casino Edinburgh, said: “It’s been a really difficult 18 months for the hospitality industry. Despite reopening most of our venues in May, the lifting of the final restrictions by Scottish Government is a huge relief for all our team members.

“It means we can start trading normally again and at full capacity which will enable us to create the thrilling atmosphere for guests to have fun, play their favourite casino games and enjoy quality time together again.

“Whilst we must remain vigilant and will continue to have robust health and safety measures in place in line with government guidance, we can’t wait to welcome customers old and new through our doors to enjoy the great gaming and entertainment experience they know and love with Grosvenor.”

Grosvenor Casino venues which opened from May 17th in line with Scottish Government guidance include:

·         Grosvenor Casino Aberdeen

·         Grosvenor Casino Dundee

·         Grosvenor Casino Edinburgh Maybury

·         Grosvenor Casino Glasgow Merchant City

·         Grosvenor Casino Glasgow Riverboat

As well as gaming, guests can savour the delicious food and drink options with a range of dishes available that will cater to every taste. Fans of sport will also be pleased to hear that live sporting events will be available to watch when they visit the casino – just in time for the start of the new football season.

Casino businesses have invested millions of pounds to ensure venues are safe for its team and customers to play. Arriving at the casino, all customers will be registered at reception before using the hand sanitiser which will be readily available, whilst regular cleaning will take place each day, including tables, chips and machines.

Every casino will continue to make screens available for customers to use on gaming tables and electronic machines, should they wish.

Grosvenor Casinos will continue to accept cash and will encourage customers to use contactless payment, where possible. There will be safety shields at all tills to protect both team members and customers, and face masks will be worn throughout.

Guests will be able to enjoy food and drink with dining seating appropriately spaced. Pre-orders can be made at their table or from their machine, either using the online app, or by placing an order with the valet service.

To find out more information visit www.grosvenorcasinos.com and please gamble responsibly: www.begambleaware.org

Burnt Chef survey finds 40% of hospitality staff struggled with mental health over last year

The Burnt Chef Project rolled out a hospitality survey to explore issues around staffing within the hospitality sector looking to ascertain why people had left the industry within the last 12 months.

The vast majority of the 2,143 UK based respondents (84%) are still working within the industry: 45% of them were chefs and most (75%) had been furloughed during the pandemic.

“40% of respondents have struggled with their mental health over the past 12 months”

The survey, which was launched in June and rolled out via Peopleful and Umbrella Insights, found that nearly a third of those not currently working within the sector are planning to return within the year, with 10% in the next six months.

However, there are challenges the industry faces which are impacting those who work within it and must be addressed before the industry can become a sustainable career choice for many.

Work-life balance is the most frequently mentioned barrier to working in the sector and most commonly cited reason for leaving.

Sadly, hospitality doesn’t currently come highly recommended with one in five planning on leaving in the next 12 months and around a third (37%) is on the fence.

When asked what changes would improve recruitment and retention in hospitality, the majority said, ”feeling valued’.

Unsociable and unpredictable hours – which are inherent in the trade – were a barrier to one in five, whilst salary and stressful working environments were also frequently cited barriers (one third). Only 4% of those asked highlighted job security as a concern. 

The Burnt Chef Project Ambassador, Benjamin Souza-Morse, Owner of The Salutation Inn said: “Things have to change to ensure the survival of the industry, sadly it’s all too often seen as normal practice to work 80 hours a week with no respite.

“It’s not feasible for people to work all hours under the sun and still perform to the best of their abilities, we wouldn’t expect other industries to work two weeks in one. I am constantly adapting my business to try and meet its commercial needs but more importantly the needs of our team, we look closely at: maximum hours, consecutive days off, weekends off, competitive pay rates, free staff food, staff trips.

“These are just some of the things which attract and retain staff and we will be working closely with The Burnt Chef Project to ensure that we are an employer of choice, who focus on the mental health and well-being of our staff.

“If businesses recognised the needs of their team, the whole sector could produce a better balanced, desirable profession to work in.” 

Not surprisingly, 40% of respondents have struggled with their mental health over the past 12 months, with around 1 in 6 reporting it has been ‘not good’.

General Managers are seemingly those finding the pressures impacting their mental health the most with 42% reporting a decline in the overall level of mental well-being since reopening. However, 60% of individuals report feeling ‘okay’ or ‘better’ about working in the industry, showing there is a large proportion of the workforce keen to stay. 

Kris Hall, Founder of The Burnt Chef Project said, “We’re seeing it all over the media, and we’re hearing it first-hand in the trade. The industry is facing a severe employment crisis right now, but what our survey has shown is that there is a way out of this. Hospitality 2.0 if you like, whereby we support our employees and give them a sustainable career choice.

“There are achievable, mid-term solutions which can be implemented within the workplace to put the industry on the path to success. Training for managers to understand effective communication, performance reviews to encourage and inspire, and mental health awareness training to understand stress and its impact on team members.

“Yes, we’re facing a challenge, but we’re also faced with a huge opportunity to make a better environment within the industry. The impact of COVID-19 has been detrimental to the industry, but now is the time to knuckle down and invest in the business and primarily the people who are working in it.

“We are already working on innovative tools, resources and support services to aid businesses in tackling some of the issues raised from our data.”

For anyone looking for advice or wishing to implement mental health training within their organisation, please contact info@theburntchef.co.uk for details.

Move to Level 0 is ‘encouraging milestone’, says business chief

Scotland moves to a ‘modified’ Level 0 from tomorrow, Monday 19th July.

Dr Liz Cameron, Chief Executive of the Scottish Chambers of Commerce said: “The confirmation that Scotland will move to Level 0 on 19th July marks another encouraging milestone towards the full re-opening of Scotland’s economy and business’s ability to recover.

“The fact remains though that the modified framework deviates away from what businesses had been preparing for and moving the goalposts at this late stage will cause uncertainty, negatively impacting on business confidence and recovery.

“The postponing of the phased return of offices will be a bitter blow for employees and employers alike, many of which had been getting ready to welcome employees back into offices from next week. T

“his will also sound alarm bells for those town and city centre businesses, reliant on office worker footfall and custom, who now need to wait another month until those workers start to return.

“Scotland’s hospitality sector, one of the hardest hit by restrictions, will be concerned that anticipated restrictions were not lifted, including little reprieve for the night-time economy, with challenging restrictions on trading remaining.”

On changes to rules for self-isolation and quarantine, Liz Cameron said: “A greater four-nations alignment on international travel restrictions and self-isolation is positive, however, until all restrictions are lifted many businesses operating in Scotland’s travel and tourism sector simply won’t be able to open.

“The international travel industry is vital to Scotland’s wider tourism and hospitality sectors, and it’s essential that financial support for these businesses is not only continued but enhanced to allow them to fully recover when restrictions do finally lift.”

On moving beyond Level 0, Liz Cameron said: “Our view is clear that we should continue on the path set out towards the lifting of all restrictions on the 9th of August as planned.

“The role of the Scottish and UK Government must evolve to enable businesses and communities to operate with autonomy, according to personal circumstances, business preferences and sectoral requirements.”

STUC General Secretary, Roz Foyer, said: “We welcome the more cautious approach set out today by the First Minister. The trade union movement has consistently called for a cautious approach to easing restrictions, based on the data in conjunction with vaccine uptake.

“Many workers will be breathing a sigh of relief at the continuation of mandatory use of face masks. However, for hospitality staff, many of whom will not yet be fully vaccinated, the announcement of larger indoor events may understandably cause fear and worry.

“When planning for the return to office working, we need employers to work with trade unions and employees to consider a phased and flexible approach for their return to work, ensuring workers’ health and wellbeing is protected while working from home or in the office.”

Recruitment campaign launched to support Scottish tourism industry

Get involved in Scotland’s new recruitment campaign to support the tourism industry

In partnership with Scottish Government, the Scottish Tourism Alliance has launched a new campaign to address the current staffing crisis within Scotland’s tourism industry, a crisis caused by the impact of Covid-19 and the workforce shortage resulting from Brexit.

The aim of the campaign is to support your business in recruiting talent for the diverse range of positions which are currently available and to inspire young people to play an important role in the recovery of Scotland’s valuable tourism and hospitality industry, by choosing a job within the sector.

The initiative, funded by the Scottish Government and supported by a range of organisations and charities, will run from July 5 to August 15 and is supported by the Scottish Tourism Alliance, Skills Development Scotland, Springboard, HIT Scotland, VisitScotland, Scottish Enterprise, Highlands and Islands Enterprise and South of Scotland Enterprise.

How can you help?

As part of the campaign all tourism businesses in Scotland are asked to list your vacancies, part-time and permanent on all levels (FREE) on the Careerscope jobs portal. The jobs will then be available to all Careerscope users and those with profiles will be matched to suitable advertisements. 

How can you get involved?

As well as making sure your current vacancies are listed on the Careerscope portal, all tourism and hospitality businesses are asked to get involved by sharing the campaign on your own social channels with the hashtag #DoWhatYouLove.

To support businesses there are a range of resources available for use on your digital channels and you can download the Recruitment Campaign Toolkit here.

Alcohol sales in Scotland fell to 26-year low in 2020

Minister welcomes figures but pledges further action

Overall alcohol consumption in Scotland fell to a 26-year low during 2020, according to a comprehensive report published today by Public Health Scotland.

The annual Monitoring and Evaluating Scotland’s Alcohol Strategy (MESAS) report brings together data on alcohol consumption, price and related harms into a single publication. It shows that total alcohol sales fell 5% on the previous year, to the lowest level recorded since 1994.

Last year, COVID-19 restrictions affected alcohol sales from premises such as pubs, clubs, and restaurants.  Nine in every ten units of alcohol sold in Scotland in 2020 were sold via off-trade outlets including supermarkets and other off-licences – an increase from seven in every ten units in 2019.

In addition to the evidence from 2020 – the year of the pandemic – today’s MESAS report also details a 10% year-on-year reduction in the number of deaths wholly caused by alcohol in 2019.

Commenting on the results of the studies, Public Health Minister Maree Todd said: “I welcome this report showing that total alcohol sales in 2020 fell to their lowest level for 26 years.

“The study provides valuable insight allowing us to gauge the impact of alcohol sales and consumption during the period of the pandemic. Clearly COVID-19 and the associated restrictions have had a dramatic impact on the hospitality trade, but these figures demonstrate that the restrictions in place did not simply translate into an increase in the total amount of alcohol being consumed. In fact, the opposite is the case.

“We have already seen that alcohol sales were falling since the introduction of our world-leading Minimum Unit Pricing policy in 2018. We know that it will take longer for the full impact of reduced consumption to feed through into health related statistics, but I am more convinced than ever that MUP is one of the main drivers in reducing alcohol harms. 

“Although this is the largest recorded year-on-year reduction in alcohol sales – and also the narrowest recorded gap between sales north and south of the border – it is important to bear in mind that the average number of units drunk during this period was still nearly 30% per cent more than the UK Chief Medical Officers’ guidelines of drinking no more than 14 units a week.

“In addition to these 2020 figures, the report also details a 10% reduction in the number of deaths caused wholly by alcohol in 2019. While we are on the right trajectory, this still equates tragically to nearly 20 deaths every week across Scotland – each one preventable.

“We continue to make progress in reducing inequalities across a number of public health areas – remaining focussed on addressing the underlying causes that drive health inequalities and doing more to address harms from alcohol. I am determined to build on this progress including consulting on potential restrictions to alcohol advertising and promotion.”

LOST SUMMER?

Scottish licensed trade operators are braced for “potentially another lost summer” after First Minister Nicola Sturgeon said this week that it is “unlikely” that any part of Scotland will move down a level from June 28.

Responding to the First Minister’s suggestion that current restrictions will remain in place for a further three weeks, and national clinical director Jason Leitch’s widely-reported comments that Scotland’s lockdown exit plans could be pushed back by up to 10 weeks due to the more infectious Delta strain of coronavirus, the SLTA said: “Another summer season, essential for business survival, will be lost.”

The trade association’s managing director Colin Wilkinson pulled no punches, stating: “The hospitality sector is at breaking point with Tuesday’s announcement that the brakes are on for further easing of restrictions.”

Calling for further financial aid to ensure the survival of the licensed hospitality industry as it plays its part in rebuilding the economy, Mr Wilkinson said: There needs to be an extension to the current support schemes available such as furlough, VAT reduction, deferral of loan repayments and so on.

“Our pubs and bars have already invested millions to provide a safe environment as we all learn to live with this virus and we need to be able to open without restrictions as soon as we can.

“Currently, we can only operate at around 30% of our capacity, but with increased staff costs to provide table service and fewer tables because of social distancing rules, most business continue to operate at a loss, racking up further debt every time they open the doors.

“For those still unable to open because of their size or the entertainment they provide, such as late opening premises and night clubs, it is another devastating blow for an abandoned sector crippled by restrictions and with no route map out of the pandemic.

“Tuesday’s announcement created further uncertainty for the industry and the people it employs. We understand the need for caution but the Scottish Government must also understand that this delay will cost an already beleaguered  industry millions of pounds and puts in jeopardy the future survival of many of the pubs, bars, restaurants, hotels and late night operations that form part of Scotland’s social fibre.

“Our big fear is that the Glasgow fan zone could lead to further Covid outbreaks followed by a fresh lockdown, forcing licensed premises to close again when they have only just managed to start reopening.”

Edinburgh food and drink businesses target growth through The Academy

Four Edinburgh businesses are amongst the first cohort of businesses to sign up to The Academy, a new and unique training initiative to help food and drink businesses targeting growth, after the industry was one of the hardest hit by COVID-19 and Brexit.

Open to food and drink businesses of all sizes and ambition, The Academy, is a series of programmes being delivered by Scotland Food & Drink Partnership and training experts Levercliff Associates to support businesses sell themselves, build their brands, thrive and compete in highly competitive retail and foodservice markets.

The three training programmes – Seeding Growth, Accelerating Growth and Commercial Excellence – have been designed to support companies at various stages in their development.

The Academy programmes are the first major investment from the Scotland Food & Drink Partnership’s £5m Recovery Plan which is supported by The Scottish Government. It will run for two and a half years and aims to support over 200 Scottish businesses.

Mimi’s Bakehouse are kickstarting their growth journey by joining the Seeding Growth programme. A further three businesses including Bon Accord Soft Drinks, Scotch & Co and The Drinks Bakery are upskilling on Accelerating Growth.

Seeding Growth, which started in May and will run for twelve weeks, is aimed at companies whose primary focus is maximising their local markets and beginning to consider opportunities in the broader Scottish marketplace.

Natalie Togeher, Finance Manager at Mimi’s Bakehouse, said: “The past year has been beyond challenging but we have attempted and survived! We feel now is a great time to reflect on where the business is and how we can move forward in a sustainable way continuing to bring the best sweet treats we can to our customers.

“The Academy will help us with the direction of the business and understand planning decisions when it comes to potential new product lines.”

The Accelerating Growth course is aimed at established businesses already supplying large customers in Scotland and looking to advance in the wider UK market, and will start this month (June)and run for six months.

Andy Murray, Founder at The Drinks Bakery, said: “This last year has been a huge challenge for The Drinks Bakery as much of the hard work and momentum built up through 2019 came to an end and the large-scale contracts that we were so close to getting simply fell away.

“That said, we still saw growth through 2020, just from different channels. Our D2C channel took off through Amazon and a hastily set up webshop as people wanted to spoil themselves at home. Plus our range started to fly off the shelves in the delis and farm shops around the UK as more people shopped closer to home.

“The Drinks Bakery is now getting closer to partnering with the right sort of UK multiple retail and we’ve been exporting small amounts to Europe, UAE and North America over the last 2 years but things are about to get bigger.

“Being part of the Scotland Food & Drink Academy is exactly the support we need at this crucial stage of scaling.”

Lucy Husband, Market Development and Business Engagement Director at Scotland Food & Drink, said: “The Academy aims to bring a renewed sense of positivity and optimism for businesses when it comes to growing their brands. It is fantastic to see so many local food and drink businesses focus on their future and revisit their ambitions for growth after an extraordinarily difficult year.

“These programmes have a real focus on knowledge sharing, upskilling and innovating, and are fundamentally about helping businesses to deliver a real step-change for long term growth. Change that is rooted in the here and now in the commercial realities of the world we live in, but with an eye to the future.

“Whilst we don’t know what the future might hold, food and drink will undoubtably continue to be a key export and economic contributor for Scotland and we are thrilled to be able to support businesses grow their brand to compete in local, UK and international markets.”

Applications are now open for future cohorts of The Academy. The deadline for applications for cohort two of Seeding Growth which starts in September is Sunday 13 June, however applications will continuously remain open for future cohorts.

The first cohort of Commercial Excellence will start later this year. 

To find our more and apply, please visit: www.foodanddrink.scot/the-academy/

#FoodHeroScot launches to put sustainability at the heart of Scotland’s recovering Food and Drink industry

A dynamic new visual storytelling campaign #FoodHeroScot has been launched by Medialiciously and its partners, to create a platform for hospitality businesses in Scotland; showcasing the importance of sustainable products, services and initiatives, whilst shining a light on an industry significantly impacted by the Covid-19 Pandemic. 

The non-profit visual storytelling campaign, #FoodHeroScot, is supported by STV’s £1m Green Fund which aims to champion the efforts of sustainable Scottish SME businesses by raising their profile and communicating with consumers, whilst encouraging Scots to reduce their own carbon footprint. 

The campaign has attracted support from a number of business figures across Scotland including Alan Mahon, Founder of Brewgooder; Anna Lagerqvist Christopherson, Managing Director of Boda Bars; Nick Nairn, Owner of Nairns Ltd; Ayleen Gonzalez, Policy Advisor at Talk Aid; Carina Contini, Director at Victor & Carina Contini; Karis Gill, Co-Founder of Social Stories Club, Loral Quinn, CEO of Sustainably; Kelly Wright, Founder of The Refillery and Calum Haggerty, Managing Director of COCO Chocolatier.

Lee Fitzpatrick, Managing Director of Medialiciously and key founder of #FoodHeroScot said: “We are excited to be launching this innovative campaign and to be working with such great businesses and ambassadors in the hospitality sector who have shown their resilience and willingness to lead by example in driving sustainable impact.

“We want to leave a lasting impression by creating an ecosystem of businesses, partners, sector organisations and like-minded consumers that care about sustainability and the immediate impact of business and buying decisions on the planet.” 

Alan Mahon, movement ambassador and founder at Brewgooder said, “The food and drink industry is one of Scotland’s most dynamic, purposeful and inspiring sectors. To be an ambassador for my peers and to help create a more inclusive, and more impactful industry is a genuine honour.”

Over the course of the next 12 months, the campaign will reveal ten powerful mini documentaries featuring businesses or social enterprises that will be shared on the #FoodHeroScot website and amplified through a media campaign delivered by STV, as part of their Green Fund commitment.  

There will be three nomination and voting phases to encourage a fair competition process. In total, there will be 10 winning businesses and each of them will be gifted a support package worth over £25,000 of in-kind support packages including marketing and PR with the aim of shedding light towards the sustainability efforts of the winning brands. 

Danielle Kelly, STV’s Director of Strategy and Sales Scotland said: “#FoodHeroScot is a fantastic campaign which will showcase the innovation and creativity of Scotland’s hospitality industry in responding to the climate emergency. 

“As Scotland’s Public Service Broadcaster, we are committed to raising awareness of environmental issues and helping to effect change.  Our Green Fund shines a light on the great work of Scottish sustainable businesses and through this exciting new partnership we look forward to championing sustainability across the food and drink sector to help to drive Scotland’s economic recovery.” 

The #FoodHeroScot campaign will also promote the positive contribution of partner food and drink brands through a directory style website, complemented by a growing collection of business leaders and global ambassadors adding their voice and influence on the campaign and providing a far-reaching legacy and change towards sustainability.  

Lee Fitzpatrick concludes: “The Food and Drink industry across Scotland has been significantly affected by the Covid-19 Pandemic and it’s time to highlight their sustainable products, services and initiatives, supporting them in their recovery after such a devastating year for so many.

“We want this platform to spark important discussions and drive businesses to make a conscious change towards sustainability.”

Those interested in supporting the green recovery of the industry should visit www.foodheroscot.co.uk for more details around how to nominate businesses in the food and drink sector. 

£3 million fund to help tourism industry rebuild

Tourism organisations will be able to apply for funding to promote key visitor destinations in a responsible and sustainable way, helping the sector to recover from the coronavirus (COVID-19) pandemic.

Administered by VisitScotland, the £3 million Destination and Sector Marketing Fund will support eligible groups develop strong visitor marketing campaigns that position Scotland as a year-round destination to the UK and Irish markets.

The fund opens for applications on 1 June and will be split into three tiers, focusing on city, regional and national tourism groups. It is part of the £25 million investment in the tourism sector and will help deliver the post-Covid recovery programme developed by the Scottish Tourism Emergency Response Group (STERG) and the Scottish Tourism Recovery Task Force.

Tourism Minister Ivan McKee said: “It’s been an incredibly difficult year for our tourism and hospitality sectors but, as we begin to reopen the economy and domestic travel resumes, this new fund will help to promote some of Scotland’s most scenic beauty spots to our closest markets.

“The fund stems from the work of the Scottish Tourism Recovery Taskforce and demonstrates our commitment to getting the sector firmly back on its feet again – a commitment backed by £25 million investment. Scotland is one of the world’s most iconic destinations and we must work together to deliver a sustainable recovery.”

Director of Industry & Destination Development at Visit Scotland and Chair of STERG Riddell Graham, said: “The Destination and Sector Marketing Fund has been designed to help accelerate the recovery of Scottish tourism in the immediate to medium term by focusing on the domestic market.

“By using the latest insights, groups across Scotland will develop and promote visitor experiences both sustainably and responsibly to help stimulate demand in the domestic market all year-round.   

“VisitScotland is focused on the recovery of the industry, building a destination and visitor experience which allows tourism and events to flourish now and in the future. We’ll continue to work with, and support, businesses to ensure we rebuild this vital part of Scotland’s economy.”

Destination and Sector Marketing Fund guidance

The Fund will be split into three tiers: City Region Award Programme (with awards on offer between £50k and £100k); Regional Destination Organisations and Pan Scotland Sector Groups (with awards between £40k and £80k); and Local Destination Organisations, Marketing Groups and non-Pan Scotland Sector Groups (with awards between £10k and £20k).

Happy Hours!

Hospitality sector granted extended opening hours during summer festivals

Pubs and restaurants in the Capital will once again be able to take advantage of extended opening hours during the festival season this summer.

Edinburgh’s Licensing Board has agreed to allow each on-sale licensed establishment with a seasonal variation in their licence to extend their normal opening times for an additional two hours, if public health guidance allows.

The dates for this year are 6 – 30 August to tie in with the Festival Fringe and the Edinburgh International Festival (7 – 29 August).

Convener of the Licensing Board, Councillor Norman Work, said: “It’s been a tough year for the hospitality sector and as a Board we recognise the need to do everything we can to support licensed premises to help them operate as normally as they can within any COVID-19 restrictions in force at the time.

“The majority of pubs and restaurants have seasonal variations in their licence covering the summer festivals. That means that as long as public health guidance allows, many businesses will be able to take advantage of increased trade with extended opening hours during August, which is great news for the city.”

The Ivy on the Square Summer of Love installation

The Ivy on the Square has been transformed into a floral paradise, complete with a colourful two-seater love swing, to celebrate Edinburgh’s move to Tier 2 restrictions from today (Monday 17 May).

Embracing 2021 as the Summer of Love, guests will walk through a stunning floral ‘tunnel of love’ to reach the brasserie entrance where they can enjoy bespoke 1960s themed cocktails and new summer dishes, with dining until 10.30pm.

Cocktails include the Electric Kool-Aid (£9.75) which blends Absolut Elyx, Plymouth Gin, Havana Club 3 Year Old Rum, Italicus Bergamot Aperitivo and Blue Curacao with lemon juice and Fever-Tree Lemonade; and the refreshing San Francisco Spritz (£9.95) featuring Plymouth Gin, Lillet Rosé, pink grapefruit juice, Fever-Tree Soda Water and prosecco.

To view the full menu and make a reservation, visit TheIvyEdinburgh.com.