Businesses in Edinburgh city centre are being encouraged to note their interest for Eat Out Edinburgh 2023; a tasty restaurant campaign returning to the capital for a second year.
Following the success of the inaugural Eat Out Edinburgh in 2022, Essential Edinburgh – the capital’s dedicated Business Improvement District (BID) – has announced that its two-week celebration of all things food, drink and hospitality will be back to help support the wider sector as it slowly recovers from the challenges from the past few years.
The BID comprises those businesses located from St James Quarter to St Andrew Square, to George Street and Princes Street and as far as the Johnnie Walker Whisky Experience. Essential Edinburgh is urging those interested businesses within the BID area to sign up soon, whether they participated in 2022 or would like to be a part of the 2023 campaign for the first time.
Celebrating the best of food, drink and hospitality, and with over 20 participating venues already confirmed, the Eat Out Edinburgh 2023 campaign will run for two weeks from 13th to 26th March.
A bumper list of participating Edinburgh venues will be announced in the coming weeks, promoting special tasting menus, set menus, events and exclusive offers to attract bookings and increased footfall throughout the campaign period.
From business breakfasts to leisurely lunches and evening gatherings over dinner and cocktails, the Eat Out Edinburgh campaign has been designed to bring friends, family and colleagues together whilst helping to support the city’s vibrant hospitality sector.
Roddy Smith, Chief Executive & Director, Essential Edinburgh, said: “Following the success of last year’s campaign, we are bringing back Eat Out Edinburgh for 2023 – with the help of our partner businesses in the hospitality industry, we want it to be bigger and better than 2022.
“This unique celebration of food and drink enables our residents, visitors and office workers to enjoy what’s on offer with special menus, events and offers for city centre workers.
“After the challenges of the past few years, there is a real appetite for people to come and enjoy all that our city centre has to offer. So whether you’re a local, from the wider Lothians region or visiting from further afield, we know there will be something on offer to suit all tastes.”
Business can register interest before Friday 10th February by contacting:
Duck & Wafflewill open the doors to its highly anticipated Edinburgh restaurant on 1st February, bringing a brand new, unique eating experience to the city for 2023.
The critically acclaimed restaurant, which is the brand’s first UK venture outside of London, is located within St James Quarter. The restaurant will merge dynamic interiors, unrivalled hospitality, a buzzy atmosphere, and mouth-watering signature fare to create an unforgettable ‘gastro diner’ experience that has become a hallmark of the brand, welcoming guests for breakfast, lunch, dinner and weekend brunch.
“We are thrilled to welcome our first guests into Duck & Waffle Edinburgh” explains Duck & Waffle Brand Founder Shimon Bokovza, “From the stunning interior design to the creative dishes on our menu it’s an experience that promises elements of surprise and delight for those who dine with us – no matter the time of the day.”
At the helm of Duck & Waffle Edinburgh’s kitchen is Culinary Director Daniel Barbosa and Executive Chef Lucia Gregusova. The menu is built around its iconic, namesake dish – made with crispy duck leg confit, fried duck egg and a mustard maple syrup on a buttermilk waffle and supported by a playful take on comfort food – a curated selection of signatures and new, location-specific offerings.
Inspired by Scotland’s bountiful selection of products – the freshest produce, seafood, meats, and cheeses – Duck & Waffle Edinburgh’s menu sheds light on the integrity of the ingredients themselves. Vegetable-forward standouts include Pulled Aubergine with lyonnaise onions, goat’s curd and chervil, and Hispi Cabbage with miso brown butter, caperberries, and crispy shallots. From the raw offering: the vibrant Hand-Dived Scallop with apple, jalapeño, and truffled orange dressing; and the brand’s staple Angus Beef Tartare with pickled onion, mustard, Marmite-cured egg yolk, and crispy bread.
Building on a playful spirit of sharing the culinary experience, and an ‘ode to duck,’ are the Duck Sliders – prepared with crispy shallots, scamorza, harissa mayo, and the option to add seared foie gras for a bit of indulgence. And, the decadent Deep Fried Haggis Bar – a rich layering of ox cheek, haggis, and duck fat caramel, served with a side of Bovril.
Rounding out the ‘All Day’ menu are large plates like the famous Duck & Waffle – with two million sold and counting – the Whole Roasted Sea Bass with lilliput capers, potatoes, mussels, beurre blanc, and coriander; and grass-fed steakssourced from Scottish-local John Gilmour Butchers, distinguished for the extraordinary flavour of their meat, and their sustainable farming efforts.
For morning enthusiasts the breakfast and brunch menus – are not to be missed, showcasing the brand’s iconic sweet and savoury offering including a Duck Benedict prepared with smoked duck breast, the Full Elvis with PBJ, caramelised banana, Chantilly cream, and all the trimmings – inspired by some of ‘The King’s’ favourite ingredients and served over a waffle, or the Duck Egg en Cocotte with wild mushrooms, Gruyère, truffle, and soldiers. New creations for Edinburgh incorporate comforting, international flavours, as seen in the Homemade Chickpea Dhal with grilled flatbread, poached eggs and coriander, and Shakshuka with harissa yoghurt and black chili flakes.
For a sweet finish, the beloved Torrejas – a take on French Toast made with maple caramel apples and served with cinnamon ice cream, and the craveworthy Sticky Toffee Waffle with butterscotch caramel sauce and clotted cream.
“Edinburgh is one of the most charming cities I’ve been to,” shares Culinary Director Daniel Barbosa, “I came across beautiful produce and that has influenced the way the menu was designed. All of our beef, cheese, and shellfish are from Scotland – the quality of the Scottish products is second to none. These preferred purveyors range from Campbell & Sons Quality Meat, Central Produce, and I.J. Mellis cheesemongers, to George Anderson & Sons, David Lowrie Fish Merchants, and Ochil Foods – to name a few.”
Known for its iconoclastic cocktails and signature walk-around cocktail bar, Duck & Waffle Edinburgh will deliver inventive libations and classics, reimagined. Highlights include the bottled Duck & Stormy with Bacardi Carta Negra rum, coconut, lime, and ginger juice, and the culinary-minded Bone Marrow Cosmopolitan crafted with bone marrow-infused Grey Goose. The whimsical Waffle on the Rocks with waffle-flavoured Portobello vodka, St Germain elderflower liquor, Drambuie, and lime cordial layers in nostalgia, while the Yolk’s on You with vanilla vodka, oat milk, green Chartreuse, agave, features bright floral notes and refreshing acidity at the punchline.
Reservations:
Duck & Waffle Edinburgh reservations are now open, and can be made via the website at https://duckandwaffle.com/reservations/ The restaurant accepts bookings up to two months in advance.
Alcohol duty freeze extended six months from 1 February to 1 August 2023
Part of government’s responsible management of UK economy, plan aims to reassure and provide certainty to pubs, breweries and distilleries facing tough challenges ahead
End date aligns with new simpler alcohol tax system taking effect, with Chancellor reserving decision on future duty rates for Spring Budget 2023
The freeze to UK alcohol duty rates has been extended six months to 1 August 2023, the government announced yesterday (19 December 2022).
In a statement to the House of Commons, Exchequer Secretary to the Treasury James Cartlidge laid out a plan designed to provide certainty and reassure pubs, distilleries, and breweries as they face a challenging period ahead.
While new duty rates usually come in on the 1 February each year, Mr Cartlidge set out that this year the duty rates decision will be held until the Chancellor Jeremy Hunt delivers his Spring Budget on the 15 March 2023.
Further, the Minister made clear that if any changes to duty are announced then, they will not take effect until 1 August 2023. This is to align with the date historic reforms for the alcohol duty system come in, and amounts to an effective six month extension to the current duty freeze.
As part of the government’s commitment to responsible management of the UK economy, these changes will provide pubs, breweries, distilleries and other alcohol-related businesses with increased certainty to plan and make investment decisions more effectively.
Exchequer Secretary to the Treasury James Cartlidge said: “Today’s announcement reflects this government’s commitment to responsible management of the UK economy and supporting hospitality through a challenging winter.
“The alcohol sector is vital to our country’s social fabric and supports thousands of jobs – we have listened to pubs, breweries and industry reps concerned about their future as they get ready for the new, simpler, alcohol tax system taking effect from August.
“That’s why we have acted now to give maximum certainty to industry and confirmed there will be just one set of industry-wide changes next summer.”
The current alcohol duty freeze was announced at Autumn Budget 2021, saving consumers over £3 billion over five years. It was expected to come to an end on 1 February 2023, following the Chancellor’s reversal of most of September’s Growth Plan to restore trust in the economy and strengthen public finances.
At Autumn Budget 2021 the government announced the biggest reforms to alcohol duty in 140 years. The changes overhaul the UK’s outdates rules following exiting the EU by radically simplifying the entire system and slashing red-tape. To give industry more time to prepare, September’s Growth Plan set out that the reforms would take effect from 1 August 2023.
The new alcohol tax system will adopt a common-sense approach, where the higher a drink’s strength the higher the duty, whilst new reliefs will be made available to help pubs and small producers thrive.
New Draught Relief will be worth £100 million a year and will ensure smaller craft producers can benefit, the threshold for qualifying containers will be 20 litres.
Small Brewers Relief will be renamed Small Producer Relief, reformed and expanded. Until the revamp, a cliff-edge existed when relief is withdrawn for brewers who make more than 5,000 hectolitres a year.
This will be addressed, there will instead be a gradual taper to the removal of relief, which will empower small breweries to grow, after they had made clear through consultation that the current design was acting as a barrier. Further, the expansion of the relief means that all producers that make drinks below 8.5% – mostly craft brewers and cidermakers – will be able to get relief on their products.
The alcohol duty reforms will help create a simpler, fairer and healthier duty system. Higher rate for sparkling wines will come to an end, meaning they will pay the same rate as still wine. Liqueurs will be put on the same footing as fortified wine, meaning a sherry and Irish Cream will now pay the same duty, and super-strength ‘white cider’ will rise to address public health concerns.
The wine industry will also be supported as they adapt to the new system. All wine between 11.5-14.5% alcohol by volume (ABV) to calculate duty as if it were 12.5% ABV for 18 months from the implementation of the new system.
A UK Spirits Alliance spokesperson said:“Today’s decision by HM Treasury comes as extremely welcome news to distillers across the country. We know that previous duty freezes have enabled distillers across the UK to invest in supply chains, tourism centres and local communities.
“The announcement today is a major boost to the industry at such a crucial time. We look forward to working with the Chancellor over the coming months as he makes a decision on the future of alcohol duty at the Spring Budget.”
Miles Beale, Chief Executive, the Wine and Spirit Trade Association, said:“We are extremely pleased to hear that the Chancellor has listened to our calls not to deliver a double whammy tax hike next year.
“History has shown that freezing alcohol duty delivers increased revenue to the Exchequer. If duty rates went up by RPI on February 1st, this would have been a crippling blow to the UK alcohol industry and consumers who would have to pay the price for tax rises.
“Delaying any increase until 1 August means businesses will not have to manage two duty rises in the space of 6 months. We hope that any duty increases applied in August take into account the damage suffered by wine and spirit businesses and the hospitality sector during the pandemic as businesses continue to fightback.
“We are calling on Jeremy Hunt to cancel double digit tax rises to help cash-strapped consumers and to support the UK’s world-class drinks industry.”
Emma McClarkin, Chief Executive, the British Beer and Pub Association said:“The decision to extend the freeze on beer duty will be welcomed by pubs and brewers alike.
“In 2022 our industry has faced pressures and challenges like never before. This freeze will allow £180million to be reinvested into our sector at a critical moment and inject a much-needed flurry of festive cheer for pubs and breweries. It shows the Government understands just how much our pubs and brewers mean to communities across the UK.
“Investment in our sector now will pay dividends in villages, towns and cities across the country for generations to come. Pubs and brewers are a crucial thread in the social fabric of our society and contribute not only economically but socially, connecting people in communities up and down the country.
“We look forward to working with the Government to implement the promised duty reforms in 2023 ensuring a fair and modernised rates system in the UK that support lower-strength products and our country’s pubs.”
Richard Naisby, National Chairman, Society of Independent Brewers said:“Independent breweries play a vital role in the British hospitality industry and are embedded in their local communities, providing jobs and adding greatly to local economies across the UK.
“The extension of the beer duty freeze comes as welcome news to these vital independent businesses, providing some certainty until the summer.
“We look forward to working with Treasury on delivering further positive changes for the hospitality and independent brewing industry.”
Hawksmoor Edinburgh is launching the latest edition of their multi-award-winning cocktail list, which has been in the making for three years. The menu has been designed to celebrate the second golden age of cocktails, 1995-2005, a period credited with the revival of cocktail culture around the world.
From modern takes on classic steakhouse cocktails, to sub-zero martinis, all the way through to digestifs and dessert-inspired night caps, this menu combines the comfort of recognisable drinks mixed with the tongue in cheek irreverence, artistry and skill that Hawksmoor is known for.
Head of Bars, Liam Davy, has overseen a list which, as ever, is replete with deceptively simple drinks that belie the hours of research and technique that have gone into them.
Credited with creating the ‘Coldest Martini in the World’ (Punch), Hawksmoor’s Martini section is dedicated to honouring the king of the cocktail, each one chilled to a bracing -12c.
The Pink Gibson is a tantalising mix of sweet and savoury, with Boatyard Vodka, Audemus Umami Gin, Aperitivo Co. Dry Vermouth and pink pickled onion whilst the The Ultimate Gin Martini, made with Hepple gin, Aperitivo Co. Dry Vermouth and Filicudi lemon oil, is bright and punchy,
Steakhouse Sharpeners is a deep dive into the classic aperitifs of the American steakhouse, with drinks such as the Classic Champagne Cocktail made with champagne, cognac, verjus, pineau de charente, all poured over a sugar cube saturated with bitters. The Ranch Water pays homage to a popular US drink originating from West Texas; mineral and fresh with a gentle agave hum, it’s a carbonated mix of tequila, mezcal, pineapple soda, hopped kombucha, jalapeño salt and agave syrup.
Second Golden Age is a tribute to the era that resurrected cocktail craft, with much loved favourites tweaked after hundreds of tiny iterations across Hawksmoor’s bars. Tommy Verde, which uses tequila, mezcal, cucumber agave, olive brine, green tabasco, and green tomato juice, is complex and vegetal, with a hint of smoke.
The Sacred Six section of the menu, where the MVPs of the Hawksmoor cocktail list sit. These timeless classics include Shaky Pete’s Ginger Brew, the Reformed Pornstar, and the rich and buttery Fuller Fat Old Fashioned.
Nightcaps are the ultimate after-dinner drinks, a silly and serious mix of sweet pudding-style cocktails and sultry dark and bitter digestifs. For a sweeter treat, The Spiced Plum Sazerac is neat and subtle with a bright bitterness, with plum distillate, Calvados, plum syrup with star anise and Absinthe.
For those looking for drinks with all the flair and flavour but none of the alcohol, the Temperates section of the menu has a delicious range of 0% ABV drinks, from non-alcoholic cocktails to a selection of brewed and fermented delights. The menu includes L.A Brewery Kombucha and Saicho Sparkling Teas, and to harness the luxury of sparkling wines and champagnes, try Blurred Vines 0% Wine – effervescent and sharp with bright floral and fruity notes.
About Hawksmoor Edinburgh
A short walk from Waverley station, Princes Street and just off St. Andrew Square, Hawksmoor Edinburgh is located in the beautiful former National Bank of Scotland Banking Hall, a Grade A listed ‘building of national importance’.
The restaurant has been sensitively refurbished to celebrate the building’s original features, and boasts two private dining rooms, seating up to 12 guests and up to 48 guests, serving our sharing style menus to ensure you get a taste of our wide range of cuts and sides
In Edinburgh, Hawksmoor draws on the amazing produce that Scotland has to offer, featuring seafood from around the Scottish coast and beef from grass-fed native breed cattle from both sides of the border. Hawksmoor serves some of the best steak in Edinburgh, as well as snacks at the bar alongside cocktails created by our award-winning bartenders.
Hawksmoor has always taken its bars and cocktails every bit as seriously as its restaurants and steaks, believing as they do that a night out at Hawksmoor should be fun as well as special. They have developed a reputation over the years for being amongst the best bars in the world (having won multiple awards at the Oscars of the cocktail world, Tales of the Cocktail, including taking home the Best International Restaurant Bar twice), with some of the great British bartenders currently or previously working for the group.
One staple of the Hawksmoor cocktail menu is the signature Bloody Mary, a smoky-yet-spicy amalgamation, blending lemon juice, vodka, Tongue in Peat tomato juice, and expertly paired with our bespoke Bloody Mary Paste.
Paired alongside The Hawksmoor Sunday Roast, this is more than a hangover cure or Sunday staple but a delightful end of week treat. And the Roast is famous for good reason: two-time winner of ‘Best Sunday Roast in the UK’, this iconic dish proves why a classic done right will never go out of style.
On Mondays, corkage is £5 all day and on Sundays, there are roasts that Observer Food Monthly named amongst the best in the UK. Our Express menu is available lunch and early evenings every Monday – Saturday.
This October Half-Term Break, McLarens on the Corner in Morningside is introducing a limited offer to celebrate grandparents with a “Grans Eat Free” deal throughout the October holidays.
The family-friendly restaurant that believes in serving up sumptuous food, delicious cocktails, and a whole lot of love has created the offer as a thank you to the grandparents that will be home with the kids while they’re off from school.
Grandparents are beloved for spoiling their grandchildren with love, affection, and all the treats mum usually doesn’t allow. It’s time that they get spoiled in return! Signature Group has decided to turn the tables, and instead of having kids eat free this half-term holiday, we’re giving the free meal to Gran.
The deal was created to acknowledge the unsung heroes at the heads of our families that rarely get a day devoted to treating them with the same care that they exhibit each day.
Including anything from a bacon cheeseburger for lunch to blackened salmon for dinner, grandparents can choose the entrée that suits their appetite for no charge for two weeks in October. Now, the kids can start pooling together their pocket money and get ready to pick up the bill for their meal, because this meal is on them.
The limited offer will be available on weekdays between 10th and 21st October. One grandparent can receive a free main course per visit when they dine with their grandkids. Kids must also order a main dish from the children’s menu or main a la carte menu. Free main excludes steak.
UKGovernment backs new reforms making it unlawful for employers to withhold tips from staff
New legislation to make it unlawful for employers to withhold tips from staff
it means customers will know for certain that all tips will go to hard-working employees, who will take home more money
the Tipping Bill will benefit more than 2 million workers and, for the first time, will give them the right to see an employer’s tipping record
Millions of UK workers will be able take home more of their hard-earned cash under new legislation, backed by the government yesterday, banning employers from withholding tips from their staff.
Despite most hospitality workers – many of whom are earning the National Minimum Wage – relying on tips to top up their pay, there are still sadly too many businesses who shamefully fail to pass on service charges from customers to their staff.
The Employment (Allocation of Tips) Bill, introduced by Dean Russell MP and backed by the government, will ensure that all tips go to staff by making it unlawful for businesses to hold back well-earned service charges from their employees.
This overhaul of tipping practices is set to benefit more than 2 million UK workers across the hospitality, leisure and services sectors – who tend to reply on tips the most – and will help to ease pressures caused by global inflation and an increase to the cost of living.
Business Minister Jane Huntsaid: “At a time when people are feeling the squeeze with rising costs, it is simply not right that employers are withholding tips from their hard-working employees.
“Whether you are pulling pints or greeting guests, today’s reforms will ensure that staff receive a fair day’s pay for a fair day’s work – and it means customers can be confident their money is going to those who deserve it.
“I particularly want to tip my hat to the work of Dean Russell MP and all the campaigners who have helped make the Tipping Bill a reality.”
Through the Bill, a new statutory Code of Practice will be developed to provide businesses and staff with advice on how tips should be distributed. On top of this, workers will receive a new right to request more information relating to an employer’s tipping record, enabling them to bring forward a credible claim to an employment tribunal.
Dean Russell, Conservative MP for Watford, said: “I am delighted that my Tips Bill has passed second reading in Parliament. It is fantastic that we are on track to securing a fair deal for millions of people working in hospitality across the country.
“It has always felt wrong that some employers have retained tips intended for their staff. This new legislation will halt this practice, particularly given the current challenges around the cost of living. I would like to thank all of the businesses and stakeholders that have got in touch to voice their support.”
The move towards a cashless society has exacerbated the problem of companies keeping card tip payments for themselves, and today’s measures, once in law, will ban that practice.
UK Hospitality Chief Executive, Kate Nicholls, said: “Tips and service charges provide a significant and welcome boost to hospitality employees’ take-home cash. So we’re delighted to see this proposed legislation recommend that employers can set a fair distribution policy for staff, meaning they all benefit.
“This should also reassure prospective hospitality sector workers at a time when the industry is seeking to fill vacancies.”
The reforms follow a range of UK Government action to support people with the cost of living and help those on lower incomes keep more of what they earn.
Most notably, earlier this year the government increased the National Living Wage to £9.50 per hour – equivalent to an extra £1,000 a year for a full-time worker – with a full campaign which encouraged workers to check their pay.
In addition, the government recently announced a widening of the ban on exclusivity clauses, giving the lowest paid workers flexibility to top up their pay and work multiple jobs if they wish.
The government helpfully adds: ‘reforms come at a time when there are more employees on payrolls than ever before – and unemployment has reached an all-time low’.
Does your favourite bar go above and beyond for the community? Does it have a gin-credible drinks selection? Or has it shaken up an innovative cocktail? Well, you only have until the end of TODAY to share their successes and help crown them top of the Scots.
It is your last chance to enter Scotland’s longest running licensed trade awards – dubbed the ‘hospitality Oscars’ – the Scottish Bar & Pub Awards 2022.
Back bigger and better this year, the prestigious annual event is looking for establishments from John O’Groats to the Mull of Galloway who deserve to be recognised for their offerings.
Have you been wowed by the views from a special rooftop bar? Has a brand-new chic lounge caressed your tastebuds with a cocktail offering? Or have the charming surroundings of your local welcomed both you and your pooch through the door? Well now is your chance to shout about it!
At the 27th annual event, category sponsors are looking to hear from staff, customers and community members who would like to see their much-loved establishment take home a coveted accolade across one of the nineteen specialised categories.
Nominations are open until 30 June and establishments have the chance to be shortlisted for recognition as Benromach Whisky Bar of the Year, the Molinari Casual Dining Award or the Pernod Ricard Best Late Night Venue.
Stolichnaya are on the hunt for a bar, restaurant or hotel that operates with a sustainable business model – from recycled bottles to reducing plastic waste. If that is you, they want to hear from you.
Meanwhile, Hungrrr are looking for an establishment that is forward-thinking and has embraced technology to keep their business driving forward.
Antos are also looking to find the best Dog Friendly Pub of the Year, The Busker is seeking out the Innovative Cocktail Bar of the Year and Hi-Spirits want to find the Best Live Music Venue.
The prestigious awards also look to celebrate rising stars in the industry, community-minded establishments and overall give a much-needed boost to those championing the late-night economy.
New for 2022, The Molson Coors Scottish Bar of the year award will look to recognise operators that offer something special for their locals or are full of exceptional teams that make the industry so vibrant and fresh.
Organiser, Susan Youngsaid: “Scotland has the best people and our awards are here to commend those charismatic individuals and their incredible venues that make up Scotland’s unparalleled hospitality landscape. But they need your help to vote for them. Reward the efforts of your favourite pub or bar and vote now on The Scottish Bar & Pub Awards website.”
To enter your local bar into this year’s awards, simply vote online to cast your nomination. Every vote counts as the ten competitors with the most votes from each category will receive a visit from ‘mystery shoppers’ before the finalists are revealed.
Following a judging process, the winners will then be announced at a glittering award ceremony on 30th August 2022 at The Doubletree by Hilton Glasgow Central.
Nominations are now open across Scotland for The Scottish Bar & Pub Awards 2022. Voting closes on the 30th June 2022.
Obviously a pub that welcomes dogs… with great facilities and perhaps even treats for their four-legged customers.
ARO Procurement Customer Service Award Judges will be looking for a pub, restaurant or hotel which fully embraces the customer service ethos.
Benromach Whisky Bar of the Year Gordon & MacPhail, one of Scotland’s premiere whisky companies, is looking for a whisky bar that excels and has a great range.
Buzzworks and Montpeliers Emerging Entrepreneur of the Year Buzzworks and Montpeliers, two of Scotland’s premiere hospitality businesses, are seeking an up and coming entrepreneur. The prize is a year’s mentoring…
Deanston Whisky Guru of the Year This category is for people who not only have a great knowledge of whisky.
DRAM Community Pub of the Year Judges here will be looking for a special pub, which is not only part of the community but supports it too.
DRAM Independent Pub Group of the Year The DRAM is on the look-out for Scotland’s top Independent Pub Group.
Hi-Spirits Best Live Music Venue 2022 Live music is very much part of a vibrant night life, aand judes are looking for Scotland’s best.
Hungrrr Technology Adopter of The Year Hospitality operators that embrace technology to keep their business on track and driving them forward.
Inverarity Morton Restaurant of the Year A memorable meal in a memorable restaurant – where have you been that has impressed?
Kopparberg New Bar of the Year Is there a great new bar near you that deserves an award?
Molinari Casual Dining Award 2022 Recongised relaxed atmosphere venues that serve good value quality food.
Molson Coors Scottish Bar Of The Year This inaugural award is seeking out Scotland’s best bars that have been around for more than a year.
Old Tom Gin 1821 Hotel Bar of the Year Do you have a hotel that you love to go to relax and enjoy the great outdoors that also has a great bar?
Pernod Ricard Best Late Night Venue Pernod Ricard, the brand owners with Havana Club, Beefeater, and Chivas in its portfolio, is looking for a late night venue that exemplifies what is good and great about late night socialising.
Sunday Mail Pub of the Year This year the Sunday Mail Pub of the Year Award will go to the most voted for pub in Scotland at the Scottish Bar and Pub Awards.
Stolichnaya Award for Sustainability
This award is aimed at bars, restaurants or hotels that operate with an effective and sustainability agenda, from reducing plastic waste to conserving energy – it all matters.
The Busker Innovative Cocktail Bar of the Year The Busker is an innovative ‘new to the world’ Irish Whiskey which is seeking out Scotland’s most innovative Cocktail Bar. It is looking for a bar which marries traditions with a contemporary look and which empowers bartenders to go beyond their limitations and create flavour-curious (great) cocktails.
William Grant & Sons Bar Apprentice of the Year 2022 The Bar Apprentice is back for with a bespoke programme for this year’s apprentices – an experience you can’t buy!
The University of Edinburgh’s first-class hospitality and events portfolio, previously known as Edinburgh First, has ‘transitioned to a new identity closely aligned to the strong, globally recognised University brand’.
The rebrand includes the relaunch of the brand’s enviable accommodation offering. The new Hospitality and Events Collection now includes The Scott Hotel, a boutique hotel with 36 stunning suites and spacious bedrooms, perfectly positioned to appeal to those business and leisure travellers who are looking for a five star luxury experience.
The hotels rebrand also includes KM Hotel & Apartments in Edinburgh’s old town, a mix of stylish, modern bedrooms and apartments and, finally, The Scholar Hotel, located in the beautiful grounds of the Pollock estate. This hotel now has a contemporary bar and restaurant, as well as rooms that have been designed to ensure maximum comfort and the best possible night’s sleep.
The conference and events portfolio has always been a core part of The University of Edinburgh’s Hospitality and Events Collection, and the rebrand will further strengthen this connection to the University.
The University’s conference venues have always helped to attract global conferences and events with large delegate cohorts to the City of Edinburgh, and the team will work closely with academics and researchers to ensure that this grows even further.
The rebrand represents the growth of the University of Edinburgh’s commercial arm and further positions The University of Edinburgh Hospitality and Events Collection as a major player in the hospitality and business tourism industry.
Carina Svensen, Director, Accommodation, Catering and Events at The University of Edinburgh said: “The rebrand has been years in the making and our expert team has spent a lot of time analysing the market and exploring changing customer demands. Our transition has been expertly executed at every level to reflect the new hospitality, conference, and events landscape.
“We’re looking forward to welcoming guests old and new into our hotels, apartments, and unique event spaces.”
Edinburgh’s Queensferry Street PizzaExpress has undergone a full refurb and will welcome customers back through its doors to grab their most loved pizzas with a brand-new look.
The pizzeria will offer a wide range of dishes from the Piccolo menu for children to numerous vegan options and comes complete with a vibrant setting for all the family to enjoy.
The refresh brings the flavour and passion of Italian dining culture to the town, inspired by the original vision of Founder, Peter Boizot, who first introduced the taste of authentic pizza to the UK in 1965.
At the heart of the restaurant is the open kitchen, the stage from which expert pizzaiolos showcase their talent – and love – for pizza making. As much of a feast for the eyes as for the belly, diners will delight as they bring the theatre and authenticity of the craft to the fore.
Ben Hicks, Territory Manager at PizzaExpress Edinburgh Queensferry, said:“We know the love people have for PizzaExpress, and we think they’ll enjoy coming returning to the new look of our pizzeria in Edinburgh Queensferry. The refurbishment has added a great feel and ambience to the space making it the perfect space for family dining.”
PizzaExpress recently launched its 2022 spring menu which includes the nationwide rollout of its vegan-version garlic butter, as well as a range of brand-new dishes celebrating seasonality and freshness. There are also a variety of new drinks from Naturally Pink Apple Juice to the Pornstar Martini and Campari Negroni.
A new gastropub with an authentic farm-to-fork philosophy has just opened on the outskirts of Edinburgh. The Fetching Fox, where the emphasis is on an appreciation of local and Scottish produce, is the latest venture launched by the Gammell family – owners of Conifox Adventure Park and the recently opened indoor Activity Centre in Kirkliston.
With a rich family heritage in farming, the restaurant’s modern rustic interior and mouth-watering menus reflect their love of the land and ethos of championing Scotland’s finest seasonal harvest – from local West Lothian-raised beef to hand-dived Orkney scallops.
Locally-produced ice cream also features along with an exuberant cocktail menu of classics and drinks with the Conifox twist – Tartan Apple anyone?
The 100-cover gastropub is housed in the park’s newly refurbished former Stables Bistro, which has been lovingly restored to create a warm and relaxing atmosphere. The distinct décor builds on the natural character of the space which offers a relaxed, informal dining and bar area in a completely new ambience.
Beyond the inviting interior with its log-burning fires, The Fetching Fox also features an outdoor area, with gourmet barbecue in the Summer months, all set against the beautiful rural backdrop.
The creative team in the kitchen is led by Grant Mercer, a veteran of Edinburgh eateries including The Raeburn and Kilted Lobster in Stockbridge. His menus include steaks, Blue Murder cheese sauce, scallops with curried and pickled cauliflower, chocolate French toast for brunch and cardamom rice pudding.
The Fetching Fox will be open on Thursday-Sunday from 5pm offering a mix of small plates, main courses, including dishes from the grill, and desserts. Lunch time bookings will also be available shortly.
James Gammell, Managing Director of Conifox Adventure Park, says: “This is a wonderful new project for us and is really a natural extension of the family’s entrepreneurial spirit and farming history. With our experience of hill farming and having had sheep and cattle in Conifox, we know exactly what it takes to get the very best out of our land.
“In Scotland, we rear some of the best meat and produce in the world and that’s something we wanted to celebrate in our menus. We’re excited to share our vision with our customers and look forward to welcoming diners who have the same appreciation of great, seasonal, Scottish food and drink.”
Local suppliers include Castle Game and local fish supplier, Welch Fishmongers, Edinburgh’s Pickering’s Gin, the Ferry Brewery, Days non-alcoholic beer, Forth Coffee Roasters and S. Luca of Musselburgh ice cream. The Fetching Fox can also accommodate private dining experiences for parties up to 30.
