News

Gordon & MacPhail, the family-owned independent bottler, has announced the launch of its Anniversary Releases collection – 1966 from Longmorn Distillery, 1976 from Glen Grant Distillery, 1986 from Miltonduff Distillery and 1996 from Linkwood Distillery.

Each whisky is named for its year of distillation, with the series designed to mark the milestones that matter most – the 1966 from Longmorn Distillery is the perfect gift for a 60th birthday, while the 1986 from Miltonduff Distillery makes the toast of choice for a ruby wedding celebration.

With only 30 – 100 bottles of each expression available depending on the vintage, the ultra-rare single malt whiskies in the collection are all single cask and have been hand-selected by the team at Gordon & MacPhail and bottled at cask strength.

Stephen Rankin, Director of Prestige for Gordon & MacPhail, said:

“Beginnings, birthdays, milestones and turning points are the moments that define a life. Each of these never-to-be-repeated single malt Scotch whisky captures a moment in time.

And if your own celebration doesn’t fall on one of the vintage years we’ve selected, then rest assured these rare and exceptional whiskies will elevate and help any occasion become truly memorable.  They are the perfect whiskies to be enjoyed with friends to elevate a moment that really matters.”

At the heart of the collection is the 1966 from Longmorn Distillery, with only 30 bottles available. This outstanding whisky was distilled in February 1966 and matured in a first-fill sherry butt to create flavours of dark fruits and warming spice with a long finish leading to mulled fruits and charred oak.

The 1976 from Glen Grant Distillery is matured in refill American hogshead and with only 50 bottles released, drinkers can expect beautifully smooth tropical fruit flavours with baked apple.

The collection also includes a 1986 from Miltonduff Distillery which was matured in refill American Hogshead to give notes of sweet golden syrup, butterscotch and toasted almonds with zesty citrus on the palate and a finish of mixed nuts and pineapple.

And finally, with 100 bottles on sale, the 1996 from Linkwood Distillery is smooth and vibrant with rich orange marmalade and warm spice and was matured in a refill sherry butt.

The Anniversary Releases collection is priced £496 – £6,966 and available from specially selected whisky retailers and online at gordonandmacphail.com. Orders are open now for delivery in time for Christmas.

To mark the launch of its 12-year-old single malt, Benromach Distillery has teamed up with Brunswick East to create a limited-edition bake that highlights the whisky’s flavours, available to buy from the Dalston-based bakery from Monday 5th to Friday 9th October.

The creation, a Quince curd, Isle of Mull farmhouse cheddar custard, flambé Quince, Sky Farm thyme tart, inspired by Benromach’s top notes of spiced cinnamon buns, stewed raisins with ginger, butterscotch and hints of citrus (£5.40)

Founded in 2015 by sisters Shaunea and Natasha Bacon, who wanted to bring Australia’s brunch culture to London’s East End, Brunswick East is located in the courtyard of Dalston’s creative hub, Stamford Works. What started as a specialty coffee and brunch spot has evolved into a restaurant and bakery serving breakfast and lunch seven days a week, with many ingredients grown on its own rooftop Sky Farm. The Sky Farm made use of the disused rooftop of the restaurant building and is now London’s largest urban rooftop farm with 60 planters, a greenhouse, and trees.  

Natasha Bacon, chef patron of Brunswick East, said: 

“It’s an exciting time for Brunswick East as we open the next chapter of our bakery and restaurant, and we’re toasting it with a dram. We’ve created a limited-edition bake designed with our Speyside friends at Benromach. We’re both in the business of doing things by hand, and it’s been a real pleasure collaborating with people who care about good food and drink as much as we do.”

Speaking about the collaboration, Murdo MacKenzie, Distillery Manager at Benromach added: 

“We’re delighted to be partnering with Brunswick East on this limited edition pastry, inspired by our 12-year-old single malt that launched earlier this month. Their approach to preserving Sky Garden ingredients to capture each season’s best flavours strongly resonates with our production methods for our whiskies at the distillery. Natasha and her team are flavour experts and their interpretation of nose, taste and finish have been captured with our distinct subtly smoky character in these three delicious pastries.”

Matured exclusively in first-fill Sherry casks, Benromach 12 Years Old is bottled at a higher strength, 46% ABV, and joins the distillery’s signature range alongside the 15 and 21 Years Old. The new release offers whisky enthusiasts a rich and fruity flavour profile, reminiscent of fruitcake, with vibrant raspberry and orange notes, cracked black pepper and a touch of smoke.

Located in the historic town of Forres, Benromach Distillery was founded in 1898 and was acquired by family-owned Gordon & MacPhail in 1993. The distillery was carefully restored and reopened in 1998, with the aim of reviving a lost Speyside whisky style. Using time-honoured methods, Benromach creates award-winning whiskies with a delicate hint of smoke, reflecting the character of Speyside single malts long ago.

Benromach 12 Years Old retails at £45 and is available to purchase via Benromach’s website, https://www.benromach.com/shop/, through specialist retailers, the distillery visitor centre and in selected international markets.

Cormo Bakery and Stocks Kitchen are the latest enterprises to join a growing community of producers at Balcaskie Estate, showcasing the very best of food and drink in the East Neuk. Artisan bakers Matt Malia and Julianna Barker are behind Cormo Bakery at Balcormo Farm, while Amy and Jack Elles, owners of Stocks Kitchen are expanding their business to launch a cook school at the Bowhouse food hub on the estate.

Jack and Amy Elles have launched Stocks Cook School, with their first classes this autumn, after more than a year of renovations to create a bespoke cookery school and demonstration kitchen at Bowhouse. A classically trained chef, Amy worked at Heston Blumenthal’s three Michelin-starred The Fat Duck, Casa Marcelo in Santiago de Compostela, and London’s Moro, before spending four years as a private chef travelling the world. 

Stocks Cook School classroom, credit: Stocks Kitchen

Returning to the UK, the couple moved to Scotland, operating the much loved Harbour Cafe in Elie, hosting BBC The Hairy Bikers Go Local and Amy appearing on BBC’s Great British Menu. Their passion for sharing their skills and meeting the network of food and drink makers based at Bowhouse inspired the couple to make the move to Bowhouse to open Stocks Kitchen, which is open 7 days a week, from 10am – 4pm. Their impressive network of contacts inspired their new series of ‘Cook the Book’ events, with visits from chefs like Roberta Hall, Jeremy Lee and Jess Elliot Dennison.

Classes and workshops will include:

• Autumn dinner party, demo and dine, 9th October 6 – 9pm, £70 per person
• Joining Jack and Amy in Stocks Shop after hours for seasonal canapes and cocktails, as the couple prepare a beautiful three-course autumn dinner, sharing techniques, stories and inspiration as they cook.
• Confident with seafood, half day workshop, 30th October, 10:30am – 1:30pm,  £130 per person
• Working with the very best seasonal seafood, including locally landed fish from Pittenweem, guests will learn to select, prepare and cook a variety of seafood with confidence. The workshop will finish with a relaxed lunch together featuring the seafood prepared during the class.
• Cook the Books with Roberta Hall – The Supper Club, 2nd December, 6:30pm – 9:00pm, from £55 per person
• Fellow Great British Menu contestant, Roberta is behind Edinburgh favourites The Little Chartroom, Eleanore and Ardfern. Together Roberta, Amy and Jack will be cooking a special supper inspired by The Changing Tides. The evening will begin with a cocktail & canapés from 6.30pm in the Stocks Kitchen shop before guests sit down together for dinner, conversation and a chance to chat with Roberta, ask questions and have their books signed.

Speaking about the new cookery school, Amy and Jack said: “We can’t wait to welcome people into our classes to cook, to learn and, most importantly, to enjoy the very best produce the East Neuk has to offer from our talented growers and suppliers.”

Matt Mallia and Julianna Barker also made the move to the East Neuk looking for a change of pace and reconnection with nature, after closing their award winning bakery, Hobz on Leith Walk in 2025. Named one of Britain’s Best Bakeries, Hobz was particularly known for their selection of sourdough bread and pastries, but demand soon outgrew capacity. Having used Butchery at Bowhouse as a supplier, they met with Farm Manager Sam Parsons and toured the estate who are developing a new site in a former farm shed at Balcormo, which is already home to East Neuk Eggs, Vandyke Brothers Coffee and Fife Campers.

Co-founder Julianna Barker of Cormo Bakery, credit: Cormo Bakery

While the bakery space is developed, the couple have launched a Cormo Bakery website, where customers can choose from a selection of small batch weekly orders for breads and pastries for collection from the bakery, including tempting treats such as pistachio and raisin swirls, lemon almond biscuits, and peanut butter miso cookies. For the first time, the couple are also launching hand-crafted preserves, biscuits and bites with national delivery available to order on their website. They are also selling at Bowhouse Market Weekends and  supplying wholesale clients around the area such as Spoiled Life and Stocks Kitchen. They plan to expand the space significantly to open for evening events during the summer season, as well as developing a sit-in cafe with a wood burning stove for cosy coffee and bakes throughout the year.

Speaking of opening Cormo Bakery, Matt and Julianna said: “We’re really excited to be back in a retail space again in such a special location, connecting with visitors who share a love for great, locally produced food.” 

Sam Parsons, Estate Manager of Balcaskie Estate said: 

“Cormo Bakery and Stocks Kitchen and Cook School are exactly the kind of businesses we’re passionate about having here at Balcaskie. Both businesses work closely with our network of producers and farmers based here, and seeing that collaboration happen is exactly the kind of thriving and connected community we want to build at Balcaskie.

“Cormo Bakery and Stocks joined us through our ‘Pitch Up!’ scheme, which we’re about to re-launch for 2026. The farmer-led movement invites businesses at all stages to share land and space on our organic and regenerative farm at a low cost. If this could be of interest, please fill out our expression of interest form – we’d love to hear from new businesses.”

Balcaskie Estate covers 4,500 acres of organic and regeneratively farmed land in the East Neuk of Fife. It is home to a growing community of producers, which works to transform local ingredients into artisan food and drink including those at Bowhouse.

For more information and updates, please visit cormobakery.com. For further details of Stocks’ upcoming cookery workshops and Cook the Book events, please visit stockskitchen.co.uk.

Kinloch Lodge on the Isle of Skye, one of Scotland’s best-loved and most celebrated hotels, today announces a change of ownership from the Macdonald family to the Wickman family — fellow Skye hoteliers.

“We are delighted to be handing the keys to the Wickman family, and know they will be custodians of great integrity for Kinloch,” says Isabella Macdonald, who took over the running of Kinloch Lodge from her parents, Godfrey and Claire Macdonald, in 2010. “Together with my parents, over more than five decades, we have established Kinloch as a hotel of global renown that feels like a family home to guests from all over the world. It means a great deal to us that the Wickman family value family hospitality as part of their vision for positive, generative tourism in our unique setting of Skye.”

The 18-bedroom hotel on the shores of Loch na Dal has been in the Macdonald family since the 16^th century, becoming a shooting lodge in the early 19^th century, and has been run by the family as a hotel since 1972. In that time Kinloch Lodge has earned international recognition for its hospitality and dining: it was ranked the best hotel in Scotland in Condé Nast Traveller’s Readers’ Choice Awards 2025 and holds a Michelin Key, the Michelin Guide’s award for the world’s most outstanding hotels.

The Wickman family have kept hotels on Skye since the early 1990s, when Kevin and Mary Wickman took over the Cuillin Hills Hotel in Portree — itself originally a Macdonald family shooting lodge. In 2024 the family acquired Flodigarry Hotel in Trotternish, another former Macdonald property, whose grounds include the cottage of Flora MacDonald, celebrated for her part in the escape of Bonnie Prince Charlie after Culloden. Kevin and Mary’s son, Edward, now leads the family business.

With Kinloch Lodge joining the Cuillin Hills and Flodigarry hotels, the family now cares for three storied and distinct hotels on Skye, each with its own historic connection to Clan Donald. Edward Wickman, Managing Director of Wickman Hotels Ltd, said:

“We have a great deal of respect for the legacy of the Macdonald family in hospitality and tourism, on Skye and beyond- and we are very conscious of the responsibility that comes with continuing it. Kinloch is not a hotel to be reinvented; it is a hotel to be looked after. Our ambition is a simple one: three very special hotels, in three very different corners of this extraordinary island, each telling its own part of Skye’s story.”

Taking ownership of Kinloch with immediate effect, the Wickman family is keen to reassure the hotel’s loyal guests, employees and network of suppliers and collaborators that it is business as usual.

“Continuity, quality and consistency are paramount in our commitment as Kinloch’s new owner-operators,” says Edward Wickman. “It is the feeling of Kinloch — the amazing team, the award-winning food, the Macdonald portraits and the stirring views — that people travel for and return to, time and again, and none of that changes. Over the coming years we will invest carefully and substantially in the fabric of the hotel: a phased £1.6 million programme that will enhance what guests love about Kinloch rather than alter it. We look forward to welcoming guests, longstanding and newcomers, to Kinloch and to Skye for generations to come.”

The Macdonald family were advised by Savills. Steven Fyfe, Director in the Hotel Capital Markets team at Savills Scotland, comments: “Kinloch Lodge is a unique hotel on Skye with a global reputation for excellence. The Wickman family will continue the excellent work the Macdonalds have carried out over the years, and their experience in running a small group of successful hotels on the island made it clear that they would be the ideal purchasers.”

Wickman Hotels acquisition of Kinloch Lodge was supported by Handelsbanken’s Northern Scotland Branch. Corporate Banking Manager Barrie Aird said, “Handelsbanken is delighted to be supporting Wickman Hotels in the next stage of their growth strategy. As a local relationship bank, we understand the importance of being an integral part of the local community. The acquisition of Kinloch Lodge Hotel on the south side of Skye is an excellent opportunity to expand their hotel portfolio across the island, building on their reputation for delivering a high-quality visitor experience, supporting local suppliers, employment, and contributing to the local visitor economy. At Handelsbanken you deal with people you know by name and key decisions are made by us at the branch. Our aim, quite simply, is to provide the best possible service to each of our customers.”

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/ 

This June from the 22nd of June, Sol y Sombra in Broughty Ferry will officially relaunch as Velvet Tide, a modern Scottish house of hospitality inspired by folklore, mythology and the traditions of Scotland’s coastal communities. Led by hospitality entrepreneurs Kelly Fairweather and Paul Fairweather, owners of The Selkie in Dundee and The Ferry Selkie, the rebrand marks a new chapter for the 45 cover restaurant and 30 cover in the bar downstairs, transforming it from a Mediterranean-inspired venue into a destination rooted in Scottish storytelling, local produce and warm, welcoming hospitality. 

Velvet Tide is inspired by the legend of a Cailleach who fell in love with a travelling merchant and made her home by the sea in Broughty Ferry. The concept brings together storytelling and Scottish hospitality across a relaxed, all-day dining venue. Upstairs, The Cailleach Dining Room offers a more refined dining experience, with warm tartans, dark green panelling and low lighting designed for slower, intimate evenings. Downstairs, The Merchant Bar provides a more informal space with fireside seating, champagne by the glass, a curated whisky list and live music into the night. Together, the two spaces create an all-day destination for dining, drinks and live music, moving from relaxed lunches to late evenings. 

The food offering will reflect this shift, with a menu celebrating Scottish ingredients and comforting, seasonal cooking. Signature dishes will include venison stovie croquettes, fresh local lobster with pomme Anna, and a selection of seasonal Scottish dishes inspired by the coast and countryside. The drinks menu will feature cocktails inspired by characters from the venue’s folklore, including Gentle Annie, a champagne-based cocktail, and Lachlan, a contemporary take on an Old Fashioned made with Rum Bothy Run and fresh lime juice. 

Kelly Fairweather, owner of Velvet Tide, said:

“Velvet Tide is areflection of everything I love -Scottish stories, warm welcomes, beautiful food and creating spaces where people feel at home. I’ve spent the last two years trying to make Sol y Sombra something it simply wasn’t, and I’ve realised that real success is about honesty. This rebrand is about stepping into something that finally feels right,  for me, for my team, and for our guests.”

While the concept is new, Velvet Tide continues the same focus on welcoming, characterful hospitality that has underpinned Kelly Fairweather’s previous businesses. The rebrand reflects both the building’s nearly 200-year history and a refreshed approach for the future. 

Images here

  Address: 27 Gray St, Broughty Ferry, Dundee DD5 2BH