Tag: hospitality

 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   

Encore Bars Group acquires The Globe Bar in Edinburgh

Specialist business property adviser Christie & Co has announced that The Globe Bar on Niddry Street has been acquired by hospitality operator Encore Bars Group, adding to the group’s growing city centre portfolio.

Encore Bars Group operates several venues across the city including The Boston Bar on Hanover Street, Freddy’s on Frederick Street, and Westside Rodeo on George Street.

The new owners ran The Globe Bar in its current format over the festive period before closing after Hogmanay for a full refurbishment. They plan to reopen the venue in February 2026 with a new concept.

Edward Fox, Director at Encore Bars, said, “We are delighted to be setting some roots in the Old Town for our expanding group. We have been looking for the right venue, and definitely feel we have found it at The Globe. 

“We can’t wait to add our personality and touch to the venue in the New Year, aiming to open in February 2026 with our next concept.”

Simon Watson, Senior Business Agent at Christie & Co commented, “We are delighted to get this deal over the line for Edward and the team at Encore Bars. It is an excellent location to expand their business into Edinburgh’s Old Town. 

“Our role goes beyond selling agents, and through our established network and contacts we are also able to identify acquisition opportunities.

“We welcome confidential, no‑obligation discussions for those looking to explore their options in the hospitality sector.”

Visitor Levy Amendment Bill published

Greater flexibility to design local schemes

New legislation has been published that will give councils more choice in how they design and apply a visitor levy to raise funds for local tourist services. 

While local authorities currently have the power to apply a charge on overnight stays based on a percentage of accommodation costs, the Visitor Levy (Amendment) (Scotland) Bill proposes giving councils additional powers to set the levy as a fixed amount.

If passed by Parliament, the legislation will also allow councils to set a range of fixed amounts, such as for different geographical locations, times of year or types of accommodation.

In addition, the Bill clarifies how accommodation providers should report to councils and how levies are applied to sales made through third parties such as travel agents.

Public Finance Minister Ivan McKee said: “When we introduced the original visitor levy legislation, we wanted to empower councils to implement a scheme that was right for their areas and easy to understand for local businesses.

“We worked closely with councils and tourism bodies when the original legislation was considered and passed by Parliament. These new proposals will give councils even more flexibility and provide clarity to businesses.

“We want to ensure visitor levies are an effective option for councils who choose to introduce them to boost investment in local economies and services.”

Fiona Campbell MBE, Chief Executive of the Association of Scotland’s Self-Caterers and Vice Chair of Scottish Tourism Alliance Policy Group, said: “The Association of Scotland’s Self-Caterers warmly welcomes the introduction of the Scottish Government’s Visitor Levy (Amendment) Bill.

“The commitment to introduce much-needed legislative changes in the current parliamentary timetable is an important recognition of the urgency of the situation and the continuing complexities that a percentage-based model presents for Scotland’s valuable accommodation sector.

“If passed, this legislation will give local councils greater flexibility and choice by allowing them to set the levy as a fixed amount. This is a pragmatic change that industry has pushed hard for, and it also reflects a clear cross-party desire to ensure the visitor levy is fit for purpose, proportionate and workable in practice.

“We are heartened that the Scottish Government has listened to consistent, evidence-based concerns.

“We look forward to working constructively with the government and MSPs from all parties as the Bill progresses, to help deliver a levy that boosts local tourism investment in those areas that choose to take it forward, while supporting Scotland’s vital tourism economy.

“Given that change is coming, the sector would encourage local authorities, including those who have already formally consulted on a percentage-based levy, to seriously consider opting for a simpler, more workable fixed amount charge, which will have a less damaging impact on the accommodation businesses that are the lifeblood of our local communities.”

Celebrate Burns Night in an exclusive Edinburgh venue with rare whiskies and immersive storytelling

This month, The Lost Close invites you to experience Burns Night in a way few ever will – an intimate evening of Scottish heritage, exceptional whiskies, and captivating storytelling in two of Edinburgh’s most exclusive private spaces.

On 24th and 25th January 2026, only 20 guests per night will step inside a private luxury apartment overlooking St Giles’ Cathedral, Mercat Cross, and Parliament Square; a venue rarely open to the public with incredible views.

From the moment you arrive at 6pm to the sound of the pipes, the evening unfolds as a celebration of Scotland’s culture and history. Guests will be welcomed with a glass of fizz before the ceremonial “Address to a Haggis,” performed by a bagpiper as the haggis is led in.

Throughout the night, storytelling takes centre stage. Expert hosts will share tales of Robert Burns and the poet Robert Fergusson, whose work profoundly influenced him, alongside stories of Parliament Square, St Giles’ Cathedral, and the fascinating history of The Lost Close itself.

Between these moments, guests will enjoy a three-course Scottish dinner, with each dish paired with an exceptional whisky introduced by The Lost Close’s whisky expert.

The tasting features four remarkable Scotch whiskies, including Annandale Distillery’s Man O’Words, a single cask expression from the two-century old Scottish distillery, and An Edinburgh Dram, distilled in 1991 at North British and matured for over 33 years.

The evening concludes underground at The Lost Close, where guests will savour The Lost Close 2, a single cask release exclusive to the venue, bottled at 57.6% ABV with only 190 bottles ever produced.

After the final dram, guests are welcome to linger in the atmospheric underground setting until 11pm.

This is not just a Burns Night supper – it is an immersive journey through Scotland’s poetry, history, and craftsmanship in a setting few will ever experience.

Event Details:

  • Dates: 24 & 25 January 2026
  • Time: From 6pm
  • Price: £155 per person
  • Capacity: Limited to 20 guests per night

Booking is essential. 

For reservations and more information, visit: https://thelostclose.com/book-now

‘Hauf and hauf’ revival as Edinburgh drinks partnership hits the pub

Independent brewing and blending duo unveil citywide collaboration

A MODERN twist on a traditional Scottish serve is being poured across Edinburgh this festive season, as two of the city’s leading independent drinks producers announce a flavour-led collaboration.

Wemyss Family Spirits and Stewart Brewing have joined forces to launch a new partnership rooted in shared values of independence, craftsmanship and community.

To celebrate the launch, the two brands have revived the iconic half and half serve – a dram of whisky served with a half pint of beer – with curated pairings across a hand-picked selection of the capital’s most beloved pubs.

The initial rollout sees the Edinburgh-based firms partnership activate in 10 venues citywide, with plans already in place for further expansion into the New Year.

Wemyss Family Spirits was established by siblings Isabella and William Wemyss in 2005 and has since carved out a reputation for exceptional single malts and blended whiskies. Stewart Brewing, founded by Steve and Jo Stewart in 2004, has grown from a small operation in Loanhead into one of Scotland’s most recognisable craft breweries, while remaining fiercely independent.

Both businesses have proudly remained family-run, rooted in local communities and guided by a deep passion for quality and innovation.

William Wemyss, Co-Founder of Wemyss Family Spirits, said: “This partnership is about more than just great drinks – it’s about celebrating Edinburgh’s independent spirit and reviving a uniquely Scottish tradition in a way that fits modern tastes.

“The half and half is steeped in pub culture, traditionally served as a quarter gill measure of whisky alongside a half pint of beer. It’s about slowing down and savouring each sip – something worth championing, especially during the festive season.

“Both Wemyss Family Spirits and Stewart Brewing were built on strong family foundations, and that shared ethos shines through in everything from how we work to what we pour.

“Our half and half drinks pairings reflect the diversity of both our ranges and of the city’s venues.”

The new pairings are available now across 11 local venues:

  • The Black Cat, Rose Street
  • The Auld Hundred, Rose Street
  • Whighams Wine Cellars, Hope Street
  • The Cambridge Bar, Young Street
  • The Abbotsford Bar & Restaurant, Rose Street
  • The Ensign Ewart, Lawnmarket
  • 56 North, West Crosscauseway
  • Teuchters, William Street
  • O’Connors, Broughton Road
  • Athletic Arms (Diggers), Angle Park Terrace
  • The Bow Bar, Victoria Street

A recommended combination includes Stewart Brewing’s 80/- ale alongside Wemyss’ Spice King blended malt. Another popular match sees the rich Edinburgh Black Stout paired with the smoky Peat Chimney.

Jo Stewart, Co-founder of Stewart Brewing, said: “Both our businesses have grown from the same foundations – family values and flavour-first products.

“By combining the flavour-pairings of Wemyss Family Spirits and Stewart Brewing, we’re giving Edinburgh’s clientele the opportunity to mix and match their favourite combinations while showcasing two of Scotland’s best-loved drinks.

“It’s a celebration of the city’s pubs and their staff, who play a huge role in making these pairings come to life.”

With the initiative already generating interest among customers and trade partners, Wemyss Family Spirits and Stewart Brewing are planning further activation for 2026, including tasting events, influencer campaigns and potential online product launches.

The duo hopes that this first wave of festive and New Year pairings will lay the foundation for a longer-term programme that celebrates independent businesses, sustainable practices and Scotland’s vibrant pub culture.

Industry survey sounds alarm on Scotland’s self-catering sector as confidence and bookings collapse

Scotland’s self-catering sector is sounding the alarm as new data from the ASSC Autumn Barometer Survey reveals a sharp fall in business confidence and a dramatic slump in forward bookings, with mounting fiscal pressures compounding industry challenges.

Drawing on responses from 444 self-caterers across Scotland, the bi-annual survey offers real-world insight into a sector facing a worrying collapse in demand and sentiment.

While occupancy levels in spring and summer 2025 showed some resilience, the outlook for winter 2025–26 is markedly weaker. Just 7% of operators reported stronger forward bookings, while almost half (47%) said winter bookings were worse or much worse than last year. Many described demand as having “dropped off a cliff” and the market as “dead.” Unsurprisingly, confidence has fallen sharply, with 43% pessimistic about the next 24 months.

The survey also highlights a series of structural and financial challenges pressing on self-catering businesses, all of which feed into dampened confidence:

  • The rising cost of doing business was cited as a moderate to major challenge by 91% of respondents;
  • Increasing regulatory pressures seen as an obstacle by 86%;
  • Visitor affordability and competitiveness concerns affected 87% of operators; and
  • Uncertainty around Scottish Government policy was viewed as a key concern by 79%.

The cumulative effect is squeezing profitability and leaving many businesses feeling stretched to the absolute limit, both operationally and personally.

76% report mental health and wellbeing impacts, with regulatory uncertainty cited as the leading cause of stress. Short-term let regulation remains one of the dominant issues, with 43% remaining in prolonged appeals or awaiting decisions regarding planning requirements.

Moreover, the sector remains heavily exposed to changes in Non-Domestic Rates (NDR) and the Small Business Bonus Scheme. That’s why last week, industry leaders wrote collectively to the Minister for Public Finance Ivan McKee, highlighting that the draft 2026 NDR revaluation posed a serious and immediate threat to the viability of thousands of businesses, with some facing eye-watering rises of 300%.

At First Minister’s Question Time, John Swinney noted he was “concerned” at developments and that it was being “pursued” by ministers.

The ASSC is calling for immediate action to protect self-caterers from such disproportionate increases, as well as a more balanced regulatory approach overall that recognises the realities facing local operators.

Fiona Campbell MBE, CEO of the Association of Scotland’s Self-Caterers, said: “These figures are a powerful wake-up call.

“We are seeing confidence slip and forward bookings are alarmingly weak. Behind these numbers are real people working tirelessly to sustain Scotland’s vital tourism sector; and the strain is not only affecting balance sheets but also mental wellbeing.

“Operators are reaching the absolute limit of what they can absorb. Without swift intervention, perfectly viable businesses will be lost, while the damage done to local economies will be long lasting.”

Barometer-Survey-November-2025-Executive-Summary-FINALDownload