Day: 29 July 2026

Scotland’s East Coast is getting a taste of the Hamptons East Coast lifestyle as Kimpton Charlotte Square Hotel launches The Garden Summer House, a summer takeover in partnership with Hampton Water Rosé.

Taking over the hotel’s iconic courtyard, The Garden, for the summer, the experience brings together chilled Hampton Water Rosé, Instagram-worthy loaded crisps, popsicle cocktails and a summer soundtrack of DJs, all served beneath the courtyard’s glass roof. Scottish weather may be unpredictable, but summer drinks don’t have to be.

Created by Bon Jovi and his son Jesse Bongiovi with celebrated French winemaker Gérard Bertrand, Hampton Water brings a taste of Hamptons-style living to the heart of Edinburgh. Guests can enjoy the award -winning rosé and Hampton Water Bubbly by the glass or bottle,  alongside four exclusive cocktails, perfect for long lunches, leisurely afternoons and sundowners.

The cocktail menu includes The Summer House Fizz,  combining Hampton Water Bubbly with peach, basil, lemon and soda, finished with a popsicle for cooling down. The Heatwave Spritz turns up the temperature with chilli, honey and watermelon, while the Coastal Rosé and Pink Tide offer two suitably summery takes on Hampton Water Rosé. 

The food menu taps into some of the season’s biggest trends, with a playful take on the loaded crisps movement taking over social feeds. East Coast Crisps are piled high with smoked salmon, crème fraîche, dill, capers and pickled red onion, with the option to add Arenkha caviar. The Garden Party Crisps feature whipped ricotta, parmesan, chilli, chives and truffle oil, with prosciutto available for an indulgent finishing touch. And because summer has no rules, guests can enjoy ice cream before dinner. The menu features artisan gelato from Giacopazzi’s in the Scottish Borders. Flavours include Vanilla & Traditional Tablet, Highland Toffee Crunch, Perthshire Raspberry Yoghurt, Amalfi Lemon Sorbet and Whisky & Marmalade.

For Edinburgh Festival-goers, Kimpton Charlotte Square will also pop up on Rose Street from the 31st of July, subject to licence approval, with a dedicated Hampton Water Rosé cart serving chilled rosé cocktails in elevated Capri-Sun-style pouches. Guests can sip as they stroll, pick one up before a show or take one along for an afternoon of festival wandering.

A programme of live music and summer workshops will provide the soundtrack and entertainment throughout the season, creating a weatherproof slice of the Hamptons in the heart of Edinburgh. The Garden Summer House launches at Kimpton Charlotte Square Hotel on the 23rd of July and will run until the end of summer. 

Visit kimptoncharlottesquare.com/The-Garden for more details or to reserve a table.

Three talented design students from the University of Dundee have been selected as winners to have their work displayed at Fettercairn Distillery in Aberdeenshire as part of their third-year final design project. 

Fettercairn Distillery has partnered with the University of Dundee for a second year, giving students the opportunity to design a packaging concept for one expression of the Fettercairn whisky brand. 

Third-year design students were tasked with creating a packaging concept for the award-winning Highland single malt, with their designs taking inspiration from the local landscape, people or community. They visited the distillery earlier this year to learn about the Fettercairn brand, its history and the landscape.

The three winners were Annabel Cameron (20, Edinburgh), Louis Deer (21, Stirling) and Jisoo Kim (20, Edinburgh). Each used different materials to create unique concepts which were presented to Jo Mullen (Whyte & Mackay), Claire Marwaha (Whyte & Mackay) and Rory Banks (GPA Global), who selected the final winners. 

Polly Duplock, Senior Lecturer in Design & Making, said: 

“It has been great to work with the team at Whyte & Mackay. Their Fettercairn whisky is such an intriguing mix of history and contemporary thinking – perfect for a design project. Product Design at the University of Dundee is interested in exploring issues such as the places that we live and work as well as how we can design more sustainably. As part of the project, we walked in the local landscape at the foot of the Cairngorms and worked with local sustainable materials, such as oak. All the students on the project came up with thoughtful and interesting responses to the brief. The three winning students really understood and designed for the essence of what Fettercairn whisky is. Working alongside our dedicated expertise in the workshops, they managed to craft a great level of finish for their final packaging designs. I’m really proud of them all!”

Claire Marwaha, Senior Brand Manager said:

“The entire year group created incredible designs, and were able to talk through their inspiration, their process and their final creations with such confidence. Finalising a shortlist was no easy task, but the selected winners showed a great level of imagination and the technical skills to be able to follow through on those concepts. That’s resulted in some final designs that aren’t just practical – they’re absolutely beautiful. We’re delighted to continue supporting the next generation of designers, and excited to see what they do next.” 

Jo Mullen, Head of NPI at Whyte & Mackay said: 

“The quality of innovation and raw talent on display was outstanding, reinforcing the power of collaboration between industry and emerging creative talent.”

Annabel designed a display case for Fettercairn’s aged expressions, with space for a bottle and two rocks glasses, with the intention for a dram to be shared with friends and family. Wooden slats, represent the American white oak casks and traditional wooden washbacks used at the distillery, and a copper base represents the stills and Fettercairn’s unique copper cooling ring, with teal embellishments tying in to the brand’s identity.

Louis’ packaging was designed to hold Fettercairn’s 50-year-old and was inspired by the unicorn in the brand’s logo. Oak was selected as the primary material, which represents the oak casks used to age Fettercairn’s whisky, and a spiral was carved out of the case, inspired by the unicorn’s horn. Felt was used inside the packaging to create a copper patina look.

Jisoo created a multi-purpose silk scarf, inspired by the view from the washroom out towards the Cairngorm hills. Jisoo hand-embroidered the silk scarf with a flowing hill pattern, with barley placed on each of its four corners. The colours and composition were designed to wrap naturally around a bottle of Fettercairn, and to also be worn as an accessory.

The winning designs will be on display at Fettercairn Distillery until the end of September. Visits and tours can be booked at https://www.fettercairnwhisky.com/en-gb/visit-us/

Fettercairn Distillery has announced a partnership with The Scottish Album of the Year (SAY) Award as headline sponsor – the latest step in the distillery’s growing commitment to supporting Scottish music and the artists shaping it. 

The partnership sees Fettercairn back Scotland’s national music prize. Now in its 15th year, The SAY Award celebrates the cultural impact and contribution of outstanding Scottish albums. 

Last year, the 200 year-old distillery launched the Vanguard series which explored what is possible in flavour-led whisky making and partnered with previous SAY winners, Barry Burns of globally renowned rock band Mogwai and multi-award-winning singer/songwriter Kathryn Joseph. 

Thom Watt, Global Brand Controller at Fettercairn, said, 

“Last year, we worked with two iconic Scottish artists, Kathryn Joseph and Barry Burns, on Lorica – a specially commissioned piece of music inspired by the tasting notes of our Vanguard whisky. That project showed us just how much whisky and music have in common and we look forward to continuing to explore that connection. 

“We are passionate believers in celebrating the creativity, ingenuity and inclusive culture of Scotland, not to mention the joy of discovering a life-changing new album. These shared values are why everyone at Fettercairn is absolutely delighted to be supporting The SAY Award as it returns to Dundee, only 35 miles from the distillery, in its landmark 15th year. We can’t wait to support and celebrate some fantastic Scottish albums.”

Produced by the Scottish Music Industry Association (SMIA), The SAY Award Ceremony will return to Dundee’s Caird Hall on Thursday 5th November 2026, where last year’s winner, Kai Reesu, will return to perform in front of over 1,500 fans and industry professionals.

Robert Kilpatrick, CEO and Creative Director of the Scottish Music Industry Association (SMIA), added, 

“It’s hard to believe that 2026 marks 15 years of SAY. To date, 280 longlisted albums have been celebrated and championed, and over £425,000 in prize money has been distributed to outstanding Scottish artists.

“Music and whisky have always gone hand in hand for me – there’s nothing quite like putting on a record with a dram in hand, and I know that’s true for so many people across Scotland and beyond. That’s what makes a partner like Fettercairn so fitting for SAY – they understand that shared culture of discovery, whether that’s a new whisky or a new favourite album.

“We’re delighted to be returning to Dundee’s Caird Hall this November for a landmark celebration, and to be welcoming Fettercairn on board as our headline partner.”

Lorica by Barry Burns and Kathryn Joseph is available across streaming services, but can be listened to here: https://www.youtube.com/watch?v=LQlq3QOsPGU  

Tickets for the ceremony are available here: https://www.dundeebox.co.uk/Online/default.asp?doWork::WScontent::loadArticle=Load&BOparam::WScontent::loadArticle::article_id=58777422-5565-48E4-9BC6-19A2DE603EA6 

Artists can submit  eligible albums for free now via www.sayaward.com – submissions close 11.59pm Thursday 30th July 2026

Asu, the latest culinary project from the team behind Glasgow’s much loved Five March, is set to open at Brown’s of Leith this month. Launching on Friday 24th of July, Asu will bring the vibrant flavours of Asia to The Shore in Edinburgh.  

Owned by restaurateur Joanna Nethery, Asu is her latest venture, which will boast a menu of fresh and exciting Asian inspired dishes. The menus and kitchen team will be led by Five March’s executive chef, David Cleary, who previously headed up the Michelin Bib Gourmand Vietnamese restaurant, Hanoi Bike Shop, in Glasgow. 

The menu at Asu will include: Pho Ga – a chicken bone broth with poached chicken, rice noodles and aromatic herbs; Pho Nam – a shitake mushroom broth with oyster mushrooms, enoki, rice noodles, and aromatic herbs; Kimchi salad with wombok, black radish, rice cakes and sesame; and Five March favourites: Mango and crayfish salad with mangetout, crushed peanuts and nahm jim; their Fried chicken sandwich with katsu, shredded hispi and pickled ginger; and their iconic roast spuds.

Founder, Joanna Nethery, says:

“We can’t quite express how excited we are to work with Brown’s of Leith on our latest venture, Asu. We have huge respect for the project, the people and businesses they have already brought together housed within the former George Brown & Sons building, and their ever ambitious plans to grow and develop. To be a part of such an incredible journey is very humbling and we’re going to grab the opportunity with both hands. We can’t wait to bring a taste of Asia and a touch of Five March to The Shore.”

Gunnar Groves-Raines, Creative Director of Brown’s of Leith, added:

“Since its inception, our ambition for Brown’s of Leith has been to create a place where exceptional independent businesses strengthen one another, and where food, culture and creativity are deeply intertwined. Five March have earned an outstanding reputation in Glasgow where they’ve built a loyal community around generous hospitality and beautifully considered food. We’re incredibly proud that Joanna and the team have chosen Brown’s of Leith as the home of Asu in Edinburgh.

“Alongside Haze, Shrimpwreck and Civerinos, Asu further establishes Brown’s as a destination defined by quality, authenticity and independent spirit. The fact that they’re launching at the same time as Grid Iron transforms our new space, The Foundry, with Mayflies, and Le Kilt brings new energy to the first floor, makes this feel like a particularly exciting moment – not only for Brown’s, but for Leith’s growing reputation as one of Scotland’s most dynamic cultural and culinary destinations.”

Representing a major step in the regeneration of the area, Brown’s of Leith launched in late 2025 and exists within the historic George Brown & Sons Engineering Works on The Shore. The development comes after the engineering firm vacated the building in 2024, when the management of the building was taken on by the design hub Custom Lane, under the Creative Direction of Gunnar Groves-Raines.

Brown’s of Leith is open Thursday – Sunday from 9am-10pm. During the Edinburgh Fringe Festival, from the 10th – 31st August, opening hours will be extended as follows:

Monday: 3pm – 10pm

Tuesday: closed

Wednesday: 3pm – 10pm

Thursday to Sunday: 9am – 10pm

Keep up to date with the latest developments at Brown’s of Leith at customlane.co and www.instagram.com/browns.leith.

Nick’s at Port of Menteith, by Scottish celebrity chef and TV broadcaster, Nick Nairn and his wife Julia, has been recognised by the Good Food Guide in their Britain’s 100 Best Local Restaurants 2026 list. 

Placing at #47 on the 2026 list, the accolade comes during a landmark year for Nick Nairn, who is celebrating four decades in hospitality.  From opening the doors of Braeval in 1986 and quickly becoming Scotland’s youngest Michelin-starred chef, Nick has spent 40 years helping to shape modern Scottish food.

The Good Food Guide’s 100 Best Local Restaurants Awards celebrate the independent restaurants that define their neighbourhoods. Rooted in reader nominations and rigorously inspected by their team, the awards shine a light on the most exciting, accessibly priced places to eat across Great Britain. 

Founded by Nick and Julia Nairn in 2021, Nick’s at Port of Menteith reflects the couple’s long-held vision of creating something far greater than a restaurant. At its heart is a destination built around exceptional Scottish produce and warm hospitality, with the Cook School, kitchen garden and Home by Julia Nairn all interwoven to create a place where the community can eat, learn, shop and connect.

Headed up by executive chef Andy Turnbull and general manager Robyn Stewart, the restaurant is known for its warm hospitality and relaxed atmosphere. Nick’s serves thoughtfully crafted dishes that showcase exceptional local produce, from freshly harvested vegetables and premium Scottish meats, to Scottish seafood. They’ve become much loved for their signature Roman-style wood-fired pizzas, and their seasonally-changing à la carte menu reflecting the ingredients available to them every day.

Nick Nairn said:

“We’re incredibly proud to receive this recognition, especially in a year that means so much to me personally. Looking back over the last 40 years, I’ve been fortunate to work alongside some wonderful people, but what we’re building here at Port of Menteith feels very special. 

“This recognition really belongs to our team. So many of them have been with us for years and they care deeply about what we do. They bring warmth, pride and professionalism to every service, and we simply couldn’t have achieved this without them.

“I’d also like to pay tribute to my wife, Julia. Her vision and tireless dedication have been central to everything we’ve created here. She has quietly shaped so much of what Nick’s has become, and her influence can be seen in every part of the business.”

Julia Nairn, Managing Director, added:

“When we opened in 2021, we wanted to create somewhere that reflected everything we believe hospitality should be – relaxed, generous, welcoming and rooted in the very best Scottish produce. To be recognised by the Good Food Guide is a wonderful endorsement of that vision and a real credit to every member of our team.”

Nestled in the heart of the Trossachs in the picturesque village of Port of Menteith, Nick’s was founded in 2021 by acclaimed Scottish chef Nick Nairn and his wife Julia. Surrounded by stunning countryside and with menus shaped by their very own kitchen garden, the restaurant celebrates the very best of Scotland’s seasonal larder. 

Bookings for Nick’s at Port of Menteith are not required, however are recommended to avoid disappointment. Bookings can be made at https://nicknairn.co.uk/restaurants/nicks-at-port-of-menteith/