As over 2,500 students make their way to the Usher Hall in Edinburgh to attend their graduation ceremony, one of Edinburgh’s oldest pubs, Shakespeare’s on Lothian Road, has rebranded as The Napier Graduate in honour of the university’s class of ’23.
For three days only from Wednesday 5 July to Friday 7 July, Shakespeare’s will be known as The Napier Graduate. Capturing the celebratory mood of the graduates, the pub has been decked out in red and white Napier livery, changing everything from the outdoor signs to the beermats in tribute of the new graduates and providing a welcoming space to celebrate with families and loved ones.
July 2023 marks Edinburgh Napier University’s biggest graduation celebration to date with six ceremonies spread over three full days, honoring the graduates of all five of the University’s Schools.
To mark the occasion the original Shakespeare’s signage has been replaced with the new Napier branding resulting in a complete redesign of the pub to make it the place to celebrate after graduation.
Among those graduating are Eilidh Skye Denny, an aspiring lawyer who was the first in her family to attend university. Hailing from Greenock, Inverclyde, Eilidh has completed an LLB Law degree at Edinburgh Napier University’s Business School at the age of just twenty-two and hopes to inspire other youngsters from less advantaged backgrounds.
Eilidh said: “Coming from a socially deprived area, as well as one of the poorest areas in Scotland, has been hard, but I have been able to challenge this and prove the statistics wrong, which has been rewarding.”
“My aim is to be able to inspire others who come from a similar area or background, to show that anything is possible when you put your mind to it and put the work in.”
This is not the first time Edinburgh Napier University has pulled out all the stops to celebrate its graduates. In 2021, the University held a city takeover, which saw the name of graduates displayed across 18 billboards, 100 bus stops, an Edinburgh Tram, and a taxi, accompanied by messages underlining the University’s pride in them and offering congratulations on their success.
Professor Andrea Nolan, Principal and Vice Chancellor at Edinburgh Napier University, said:“Graduations in the Usher Hall are the highlight of the year for me and Shakespeare’s has been synonymous with celebrations after our ceremonies for as long as I can remember.
“To support recognition of the achievements of our class of ’23, we are dedicating a special place for them to celebrate with family and friends. The warm and welcoming staff at the newly named The Napier Graduate are the perfect hosts to help raise a toast to our new graduates as they embark on their next chapter after university.”
Izzy Polson, General Manager of Shakespeare’ssaid: “We love welcoming the new graduates to the pub each year. It’s always such a fun and celebratory time so we were delighted to be rebranded as The Napier Graduate to make this year even more special.
“As one of Edinburgh’s oldest pubs, Shakespeare’s was built at the same time as many of the theatres of the area, so you never know, I could be serving the next Shakespeare!”
The Napier Graduate is open from Wednesday 5 July to Friday 7 July 2023 at 65 Lothian Road, Edinburgh, EH1 2DJ.
Hospitality venues adopt new partners to drive sustainability efforts
A POPULAR venue which helps to support the advancement of surgery around the world has adopted a range of impressive new sustainability measures.
The moves see Surgeons Quarter serving up a new coffee bean supplier while also delivering a partnership to recycle coffee grinds, as part of a sustainability review across its portfolio.
The organisation, which operates a range of venues to support the work of the Royal College of Surgeons of Edinburgh (RCSEd), has named workers’ cooperative Equal Exchange as its preferred coffee supplier across all its venues, including luxury hotel Ten Hill Place.
Now the ‘Grown by Women’ coffee range will be used in all espresso and bean-to-cup machines throughout its venues. Grown by Women’s coffee is directly sourced from Equal Exchange’s female cooperative members, and helps support women, their families, and wider communities.
Meanwhile, Surgeons Quarter has also partnered with a farm operated by homelessness charity, Cyrenians, to recycle coffee grinds from its Café 1505 venue on Nicolson Street. The charity’s working farm uses organic waste, including coffee grounds, in its compost.
Stewart Munro, Operations Manager at Surgeons Quarter, said: “We are renowned for our sustainable practices especially in Ten Hill Place Hotel, but we continually seek new partnerships to help us build these practices across the campus.
“We’re delighted to be supporting Equal Exchange by taking them on as our coffee supplier and partnering with Cyrenians to upcycle our coffee grinds in a sustainable way.
“Cyrenians Farm is a fantastic enterprise, we’re already looking at ways to expand the partnership to support the work they do to produce sustainable, organic produce.
“We were also particularly drawn to Equal Exchange’s ethos to invest in crucial initiatives such as mobile health clinics. Given our affiliation to the Royal College of Surgeons of Edinburgh, we were especially keen to support these enterprises.”
Surgeons Quarter promotes, sells, and manages all commercial activities held within the Royal College of Surgeons Edinburgh campus.
It includes facilities for conferences, meetings, private events, parties, weddings and its own four-star hotel Ten Hill Place as well as Café 1505 and SQ Travel.
The new partnerships have been implemented following a review of sustainability practices across its venues, in a bid to meet ambitious sustainability goals.
Sophie Bell, Fundraising Manager at Cyrenians said: “Working with Surgeons Quarter is an exciting opportunity for us, we’re impressed by their commitment to work with likeminded enterprises.
“Our farm aims to foster a sense of community and supports our work to tackle the causes of homelessness. We’re excited to be partnering with Surgeons Quarter’’.
Cyrenians Farm in Kirknewton, West Lothian, is home to a community for young-people aged 16-25 years, and the surrounding working farm is a social enterprise providing opportunities for residents, volunteers, and visitors to grow vegetables, and develop life skills, while being in a trusting and nurturing community
Stewart added: “We have several initiatives in place to offset CO2 and drive sustainable practices in all our venues. Which is why it’s important that the products enjoyed by our customers, guests, and employees are ethically sourced and sustainable, as we want to make a positive difference.
“Undertaking the sustainability review allowed us to make an informed decision about how we could provide the best combination of quality and sustainability in our choice of suppliers.”
Additionally, Surgeons Quarter plans to expand its ethical retail range of products in Café 1505 through Equal Exchange to offer organic fairtrade chocolate, raw honey, and Palestinian extra virgin olive oil.
The review also appointed Scotland based Caffia, a third-generation family-run business, as the new preferred supplier of filter coffee and tea across the Surgeons Quarter venues. Caffia will supply a range of organic, Fairtrade, and Rainforest Alliance coffees and teas.
Profits from the Surgeons Quarter portfolio go towards the advancement of surgery and the improvement of patient outcomes worldwide.
More information about Surgeons Quarter can be found at:
Virgin Hotels Edinburgh is bringing the States to Scotland with its Fourth of July, American-themed celebration.
Hosted within the hotel’s dining and event space, Eve, and in its recently opened suntrap courtyard, guests will be able to celebrate Fourth of July in style with live music, city-themed cocktails and classic BBQ serves.
Running from 7:30pm till late, the free ticketed event is taking place on Tuesday, the 4th of July.
With a USA theme, guests can enjoy live entertainment from The Banjo Lounge giving hip-hop classics a bluegrass twist, providing the perfect soundtrack to get up and dance.
Paying homage to its American counterparts, Virgin Hotels Edinburgh guests can enjoy themed cocktails from each of the US Virgin Hotels.
From the Nashville Peach Julep cocktail to the Watermelon flavoured Miami Heat, Virgin Hotels will be bringing the taste of America to the heart of Edinburgh’s Old Town.
No Fourth of July celebration is complete without the perfect menu, and Virgin Hotels’ acclaimed chefs will be serving up US staples; fried chicken wings, burgers, grilled corn on the cob, apple pie and the true American classic, smores.
The US-themed celebration will also see American-style pop-ups take over Eve, with a Corn Hole game, hot dog stand and a special VIP area complete with props, hats and all things red, white and blue, serving as the perfect backdrop for the ultimate Instagrammable moment.
David Moth, Virgin Hotels Vice President of Operations and Interim General Manager of Virgin Hotels Edinburgh said: “As an international brand, Virgin Hotels loves to treat its guests to experiences from around the world and this time we’re tying into our American roots with a traditional US Fourth of July celebration.
“From a line dancing worthy band to hot dogs and US themed cocktails, we’re ready to bring all things USA to Edinburgh and mix up our usual menu with a special limited time offering.
“With a glorious open-air courtyard, there’s really no better place to celebrate this summer occasion than at Virgin Hotels Edinburgh, we’re just keeping our fingers crossed for that US sunshine!”
For more information and to book free tickets please visit:
Fourth of July is just one of many events taking place at Virgin Hotels Edinburgh, including a host of seasonal activations and brand takeovers throughout the year.
To stay up to date with the latest news and events, follow Virgin Hotels Edinburgh’s channels on social media here:
In 2021, one in 14 jobs in Scotland was in the food and accommodation service sector, adding around £1.3 billion to the Scottish economy quarterly. Yet, average pay in the hospitality sector is significantly lower than the Scottish average – in fact, accommodation and food services has the lowest median hourly pay of any industry, at £10 in 2022. Across all sectors, the Scottish median hourly wage was £15 for the same time period.
Pre-pandemic, we published a report showing that hospitality workers were more likely to be in working poverty than workers in other industries. Children living in a household with at least one adult in hospitality were also significantly more likely to be in poverty than other households in Scotland.
Hospitality is also an extraordinarily difficult industry for business owners and operators. We found that food and accommodation services lost the highest proportion of revenue compared to other industries during the pandemic, on top of already having relatively low profit margins.
Hotels and restaurants also struggle to fill job vacancies, with data showing that around 30-35% of hospitality workers change employers annually – around twice the rate of other industries. This can add thousands of pounds to a company’s bottom line annually.
Holding on to these workers is vital for the long-term sustainability of these businesses, just like addressing low pay in hospitality is vital for the long-term wellbeing of these workers, their families, and the entire landscape of inequality and child poverty in Scotland.
To understand these issues, the FAI began a three-year project engaging with hospitality employers and workers in 2022. This project, called “Serving the Future,” is a partnership between the Robertson Trust, the Institute for Inspiring Children’s Futures, the Hunter Centre for Entrepreneurship, and the Poverty Alliance.
The goal of this project is to identify how hospitality industry employers can reduce in-work poverty, and what organisational, systemic, and policy-based changes can address child and working poverty in Scotland.
Today, we published our report summarising the first stream of work in this project. This workstream used scenario planning workshops to figure out what can be done to both support the sector financially and reduce in-work poverty.
Scenario planning involves discussing possible future situations based on various political, environmental, economic, or cultural factors. We established two groups for this: a group of hospitality workers and a group of business operators.
We asked these two groups to come up with ten major drivers of change each, isolating the two that were deemed the most important and most uncertain. The groups then created four scenarios based on the impact of the two drivers: what if one driver had high impact and one had low impact? What if both had high impact? What if neither did?
Participants then discussed the possible implications of these four scenarios, and what actions could be taken to mitigate potential negative outcomes. This allowed us to understand some major concerns for the future of this culturally and economically important industry.
What were hospitality workers concerned about?
Unsurprisingly, hospitality workers voiced concerns about poverty levels. They also expressed concern about business uncertainty: what if demand for hotels and restaurants skyrockets? What if demand drops? How will business levels affect mental health and job security for workers? What about pay?
The four situations addressed high consumer demand compared to low consumer demand, combined with either high or low levels of poverty.
The consumer demand scenarios showed the trade off workers make with hours and mental health. Especially in high-poverty scenarios, workers either suffer with burnout because of high business levels, or they suffer with unstable paycheques and poor job security because of low levels of consumer demand. Workers also noted that burnout and poor wages would naturally lead to bad service and bad practices.
The concern about poor service and bad practice was echoed in situations with lower levels of poverty, as well. In those scenarios, workers discussed ways to improve working conditions and reduce the stigma of hospitality jobs. This demonstrates a theme between both workers and employers – everyone takes pride in their work. Both groups want these positions to be viewed as a culturally significant and sustainable career path, rather than a low-status and temporary job.
What were the business operators concerned about?
Employers identified government policy and high energy costs as key issues facing the hospitality industry today. The four scenarios covered more and less effective policy backgrounds, combined with higher or lower energy costs.
The two situations with strong and effective government policy were generally considered more positively by employers, regardless of energy costs. Energy costs were still a major concern, especially among the rural business leaders in this group, but with better policy, employers felt that they could increase pay and invest more in staff training and development. They pointed out current childcare policy as an area with room for improvement – it’s a huge struggle for parents to access childcare when they need it, since typical work hours in hospitality fall outside of traditional school hours.
In situations with less effective policy, worker exploitation was seen as a natural outcome. This led employers to talk about the stigma around hospitality work. Like the worker group, employers want to see the work as a viable and sustainable career option. In situations without effective policy, employers thought that this worker exploitation would lead to high vacancy rates, burnout, low pay, and the continued view that hospitality is a temporary, low-status job.
Actions
Both groups felt that the government needs to provide policy which ensures adequate incomes for staff. They suggested increasing minimum wage or increased social security payments. Employers also want to see policy action on non-traditional childcare options.
Businesses also expressed how crucial government support was during periods of crisis for businesses – ongoing support for high energy costs were of particular concern when we held these meetings back in September.
Finally, businesses noted how challenging it is to navigate formal education and training. In particular, they talked about how education rarely prepares people to work in high-pressure, late-night environments. The modern apprenticeship programme, which is only available to under-25s, also misses out on recruiting older people that would benefit from such a programme.
This observation is timely, in that a recent report to Scottish ministers expressed a similar viewpoint. In particular, the system lacks cohesion, is overly complicated to navigate, and often results in tension between sectors and educational institutions, in spite of both having shared goals.
Within the sector itself, employers discussed training improvements and how these could be attained by working with other businesses.
Improving worker conditions within the sector was mentioned by both workers and employers. With better government support, both groups felt that there would be more of an opportunity to improve pay. Employers talked about transport and childcare, while workers focused on general working conditions.
This work was our first step in identifying ways to reduce the risk of in-work poverty for individuals in the hospitality sector. It also left us with several unanswered questions: how will technology impact the future of hospitality? How can employers help improve the educational system for hospitality workers? How can the sector and government make hospitality a viable, long-term career option?
Keep an eye on both our site and the project page at ServingTheFuture.scot for future developments in this space.
The search is on for the young stars of Scotland’s food and drink sector with entries for the ‘Inspirational Young Person Award’ open now until midnight 3 July 2023.
The award is designed to shine a light on the inspiring stories of people aged 16-26 who own, work, or study within a food and drink related business, organisation or institution in Scotland.
The winner will receive £500, with the second and third places finalists receiving £300 and £200 respectively.
The award is a joint initiative between Scotland Food & Drink and leading insurer NFU Mutual. Business owners can nominate their hardworking young staff members – from waiting staff, chefs, bar team members, to bakers, produce makers and behind the scenes crew.
Young people running their own food or drink ventures can nominate themselves and showcase their business and produce. Previous entries have included artisan bakers, gin makers and confectioners.
Entries and nominations are now open and the closing date is midnight 3rd July. The first, second and third place winners will be announced during Scottish Food & Drink Fortnight (5-20th September) and awarded cash prizes of £500, £300 and £200 respectively.
Judges are looking for entrants who have a passion for their sector and who are keen to continue to be a future shining example to Scotland’s food and drink sector.
Last year’s winner was 23-year-old Craig Chambers, a Distiller at Dunnet Bay Distillers based in Thurso. He impressed the judges with his natural flair for the distillery business.
Craig identified improvements and helped create new recipes designed to reduce energy consumption during distilling by 90%, which helped the business during energy price increases.
Since winning the award, Craig has expanded his horizons and is presently on a placement at a distillery in South America.
Craig said: “Winning this award was an amazing high-point for me. I have since been on a placement at a distillery in Argentina to learn even more about the industry and other food and drink cultures.
“The prize money of £500 came in very handy for my travels too.”
Mark McBrearty, NFU Mutual’s Regional Manager in Scotland and one of the judges for the award, said: “The importance of young people to Scotland’s food and drink sector cannot be overstated.
“This special award illustrates just how wide a contribution they make and how valuable their drive and innovation are to business success.”
Iain Baxter, Chief Executive at Scotland Food & Drink, said: “I am really looking forward to discovering the wealth of talent – both culinary and business-focused – among the younger generation in our industry.
“Scotland has a proud reputation nationally and internationally for its food, drink and hospitality. Supporting the future of our sector by recognising up and coming talent is crucial to its long-term success.”
How to Enter
The NFU Mutual and Scotland Food & Drink Inspirational Young Person Award 2022 is open for entries until midnight 3rd July 2023. Submit your entry or make a nomination here
Any individual between the ages of 16 and 26 who owns, works, or studies within a food and drink related business, organisation or institution can be nominated or enter on their own behalf. The winner will receive £500, with the second and third place finalists receiving £300 and £200 respectively. Winners will be announced in September 2023.
For more information on the range of NFU Mutual insurance services, visit:
VIRGIN HOTELS EDINBURGH SENDS TASTEBUDS TINGLING WITH A BRAND-NEW BRUNCH MENU
Virgin Hotels Edinburgh’s premium cocktail bar and restaurant, Eve, is adding an exciting new flavour to Cowgate, as it officially launches its exquisite new brunch offering.
A specially curated experience for guests, presenting mouth-watering dishes to awaken tastebuds, carefully crafted cocktails perfect for day drinking and weekly live entertainment. Taking place every weekend between 12pm and 4pm, this new offering introduces a fresh take on brunch.
Eve opened its doors in late 2022 and boasts a luxurious interior with unique floor-to-ceiling murals and a vibrant, lively atmosphere, making it the perfect brunch spot in Edinburgh’s Cowgate.
At Eve, brunch is just the beginning. Guests can experience the excitement of weekly live entertainment with DJs and saxophonists bringing the party atmosphere to Edinburgh’s Old Town.
And that’s not all, Eve will keep things fresh offering drag brunches and musical themed afternoons, making brunch at Eve the place to spend your weekends. To kick off each month in style, there will be special payday events to add an extra sprinkle of joy to this brunch offering.
Just in time for the iconic Beyoncé concert, Eve has launched their brunch service, providing the perfect opportunity to fuel up before the show. As guests indulge in the delicious brunch offering, the sound of Beyoncé’s hit songs will fill the air, setting the tone for an electrifying pre-concert celebration.
In addition, Eve will offer even more entertainment options throughout the weekend to elevate the brunch experience. On Saturday, guests can groove to the sound of ‘The Katet’, a funky brass band that will keep the energy high with their soulful tunes. On Sunday, Amber Lights will take the stage, bringing a unique twist to beloved classics from the 70s, 80s, and 90s by infusing them with a funky flair.
This new brunch menu offers a range of culinary creations, meaning that there is something to satisfy every craving. From creamy sweet potato hummus to wholesome granola bowls, each bite is a delightful journey. Guests can explore tropical flavours with mango and pineapple brûlé or try the vibrant shakshuka and fresh salmon poke bowls. To cure a sweet craving, there is also waffles, delectable French toast, and the irresistible Brunch Board to indulge in, delivering the ultimate selection of sweet delights.
No brunch is complete without an accompanying tipple. Eve’s brunch offers an exquisite selection of beverages, including refreshing classics like the Bloody Mary or spicy cousin, Bloody Maria. Guests can also savour the refreshing Red Snapper or French Martini and of course, the ultimate brunch pairing, everyone’s timeless favourite, Mimosa, adding a touch of celebration to every occasion.
Launching this weekend, the 20th and 21st of May, booking is encouraged to guarantee a table. All reservations can be made through Open Table by visiting: https://www.opentable.co.uk/r/eve-1-victoria-street
David Moth, Virgin Hotels Vice President of Operations, and Interim General Manager of Virgin Hotels Edinburgh, said: “We are delighted to introduce brunch to Eve which offers an exciting new addition at the weekend for locals and visitors alike.
“Our team gas carefully curated a menu that we believe is going to get foodie’s taste buds tingling, of course, washed down with classic Eve cocktails and a couple special new additions.
“From amazing entertainment to stunning surroundings, we look forward to welcoming guests to enjoy all that brunch at Eve has to offer!”
Maker’s Mark, the handmade bourbon from Kentucky, has teamed up with Edinburgh’s finest bars and artisan producer Scottish Bee Company, to celebrate Maker’s Remarkable Neighbourhood Initiative for the first time in Scotland.
You can enjoy limited edition drinks on a new bourbon cocktail trail across Leith until May 31st.
Three Edinburgh bars, Nauticus, Mother Superior and Innis and Gunn, have created their twist on a Maker’s Mark’s ‘Gold Rush’ cocktail made with honey syrup, lemon, and Maker’s Mark bourbon.
The brand’s signature serve has been chosen for cocktail lovers to enjoy and, as a delicious option for those who might not have tried bourbon before, for its smooth and well–balanced flavours.
Imaginative drinks from Edinburgh’s top bartenders are available exclusively on curated menus in each bar until the end of the month and feature homegrown honey by Scottish Bee Company to enhance the bold flavours of Maker’s Mark bourbon.
Menu highlights in venues include a refreshing Fools Gold at Nauticus with Maker’s Mark, Edinburgh Honey Co, ginger, rooibos tea, fresh grapefruit and lime. Or try a smoky Maker Break cocktail at Mother Superior, expertly mixed with Maker’s Mark, Laphroaig 10yr Old, lemon and honey syrup.
The Remarkable Neighbourhood Initiative takes place in May throughout the UK across Bristol, Manchester and Edinburgh, with 18 of the UK’s best bars and restaurants part of the exciting programme of craft cocktails and events.
All are designed to explore iconic bourbon cocktails whilst celebrating local communities and neighbourhoods. Bars have been selected for their superior quality and sustainable practice, and partnerships with local, artisan honey producers will occur in each city, paying homage to Maker’s Mark recent B – Corp certification.
Handcrafted in small batches, Maker’s Mark bourbon is crafted with precision and care to create a smooth yet full flavoured bourbon whiskey. Their production process includes rotating each barrel by hand and hand dipping each bottle at their distillery in Loretto, Kentucky in order to create the best-tasting Bourbon whiskey.
Edinburgh: Remarkable Neighbourhood – Edinburgh: Leith
Mother Superior Book your table by calling 0131 554 5280
Celebrate your local neighbourhood in style this May. MAKER’S MARK Remarkable Neighbourhood runs until May 31st across Leith in Edinburgh. For more information, visit https://www.makersmark.com/uk
Eve, Virgin Hotels Edinburgh’s all day dining venue, is excited to announce the grand launch of its Courtyard in partnership with Patrón Tequila – one of the world’s leading tequila brands.
The launch will coincide with the beloved Cinco de Mayo celebration, taking place tomorrow (Friday, 5th May) between 5pm-10pm followed by an entire weekend of thrilling festivities on the Saturday 6th and Sunday 7th May between 3pm – 10pm.
The Eve Courtyard is set to be a haven of blissful entertainment and delight, offering guests the opportunity to relax in the warm glow of the sun while sipping on tantalizing tequila creations and indulging in traditional Mexican small plates, known as ‘Botanas’, curated exclusively for the Courtyard launch.
Patrón Tequila has transformed the Courtyard into a homage to its Mexican roots and tequila-making tradition, providing an exclusive food menu that includes Lamb Shoulder Barbacoa Taco and Smoked Mushroom Taco. We will also provide a selection of Margarita and Paloma cocktails crafted with Patrón Silver, offering guests the perfect way to celebrate Cinco de Mayo in style.
As the sun sets and the stars come out, the Courtyard will come alive with the sounds of live music from Los Chichanos and Pilgrims Society, two vibrant and energetic bands that bring the party to Edinburgh’s late-night fiestas. With performances all weekend long, they will elevate guests’ experience with an unforgettable soundtrack to their weekend.
There will also be pinatas bursting with prizes and Mexican bingo for some friendly competition, to name but a few. Plus, Patrón popcorn and frozen cocktails will be on offer to keep guests cool and refreshed.
David Moth, Virgin Hotels Vice President of Operations and Interim General Manager of Virgin Hotels Edinburgh said: “We are thrilled to bring the vibrant spirit of Mexico to life at Virgin Hotels Edinburgh with our Eve Courtyard launch event in partnership with Patrón for Cinco de Mayo.
“It’s an exciting celebration with delicious cocktails and food that will transport guests to the flavours of Mexico. But that’s not all – we have surprises and delights planned all weekend, including the chance to win an overnight luxury stay in Sir Richard Branson’s flat. It’s going to be a weekend filled with fun, festivities, and unforgettable experiences.”
Cinco de Mayo is just one of many events hosted Virgin Hotels Edinburgh is hosting. Eve will be host of many seasonal activations and brand takeovers throughout the year with Patron taking over the Eve Courtyard for the next 3 months of summer. To stay up to date with the latest news and events, follow Virgin Hotels Edinburgh’s Eve channels on social media here:
Kimpton Charlotte Square is honouring the annual World Earth Day (22 April) with a new ‘Plant Pals’ initiative.
The five-star hotel will offer locally sourced plants for guests to enjoy in-room upon request. The complimentary offering is available for all guests and can be arranged at any point prior or during the stay, simply book via the website or request from the front of house team at the hotel.
With the plants named after Scottish philanthropist, Mary Erskpine (Erskine) and one of the first women to graduate from the University of Edinburgh, Flora Philip, guests are invited to immerse in nature and bask in the atmosphere of female empowerment.
What’s more, for every Plant Pal request at the hotel, Kimpton Charlotte Square will in return plant a tree on behalf of the guest through its rewilding charity partner, Trees for Life – as part of its commitment to protect nature against climate change.
Studies have shown that plants have the ability to boost your mood and increase productivity, so this is the perfect in-room addition for those celebrating a special occasion, visiting for work, or touring the city.
Kimpton Charlotte Square also invites non-hotel guests to try remote working in The Garden, an indoor courtyard space, where they can feel a sense of calm among the greenery and natural light as they utilise the space for a ‘WFH’ day.
Plant Pals joins a host of other thoughtful programs and wellness perks at Kimpton Charlotte Square, including yoga mats available in every room and complimentary Kimpton bikes to explore the city. Guests can also relax and recharge in the hotel’s luxurious spa.
Guests looking for the ultimate relaxing spring escape can enjoy the hotel’s All You Can Suite package, which includes an eclectic dining experience at the hotel’s destination restaurant, BABA, and a night stay in a signature suites, alongside complimentary bath salts & invigorating body oil from Scottish skincare brand, Ishga.
To book Plant Pals or add it to the All You Can Suite package, visit kimptoncharlottesquare.com. Standard Double rooms start from £220.
Edinburgh Restaurant Named Venue in AA Restaurant Guide 2023
Award-winning Italian restaurant Divino has just been named a top destination in the prestigious AA Restaurant Guide 2023.
There are some great events happening at Divino this month, all offer a unique night out and a fun way to get together with friends or family and enjoy great food and wine without the need for a special occasion to celebrate!
Veneto Regional Menu Nights – April 20th and 27th – Chef Andrea has developed a three-course menu with canapés, mains and petit fours for £39 celebrating the northern region known for its fresh seafood and famous cicchetti. Guests can add paired wines for an additional £26.
Sardinia Wine Night – April 30th – Featuring 5 fabulous wines from the island of Sardinia paired with matching canapes, guests at Divino will experience the rich & complex flavours of the region for just £25 beginning at 5pm.
Wednesday Jazz Nights – Every single Wednesday, enjoy live jazz from 7:30pm onwards, the perfect accompaniment to a glass of wine and good company.
