News

Glasgow West End favourite Five March is shaking up Thursday nights with the launch of a brand-new Burger Night, running every Thursday from 5 pm to 9 pm from 9 April. The special burger menu will be available in addition to the a la carte menu.

Five March owner, Jo Nethery said, 

“Five March is all about offering a warm and welcoming space for friends to come enjoy each other’s company while enjoying delicious food made from local and seasonal produce. We’ve put the same care and creativity into our burger menu as we do everything else – expect bold flavours, quality ingredients, and a few surprises along the way.”

The menu includes: 

• Fried chicken sandwich, Katsu, shredded hispi, pickled ginger
• Korean fried chicken sandwich, gochujang, BB pickles
• Smash burger, cheese, aioli
• Smash burger, cheese, aioli, pickles, shredded lettuce, crispy onions, burger sauce.

Tucked away in Glasgow’s West End, just moments from Kelvingrove Park, Five March is best known for its flavourful small plates. Menus are designed for sharing and driven by seasonality, with thoughtful options for vegetarians and vegans, ensuring there’s something for everyone.

The minimalist interiors offer a refined yet laid-back atmosphere, while the outdoor terrace provides a bright spot for al fresco dining during the Scottish summer and the perfect place to enjoy a drink from the bar’s experimental cocktail list or curated selection of organic wines.

For more information and to book a table, please visit fivemarch.co.uk

Isle of Barra Distillers has unveiled its most atmospheric release yet, Island Dark Rum: Black Forest. The new expression takes the distillery’s award-winning Island Dark Rum to new depths, offering a more layered experience, inspired by a wilder place.

Drawing inspiration from the darker, more mystical side of Barra, Black Forest captures the depth and richness of dark forest flavours. The rum has been built around the bold intensity of wild cherry and blackcurrant, lifted with bright orange peel and mellowed by smooth coconut. The new rum balances the rich flavours of the dark fruits with the familiar, tropical warmth of Island Dark Rum.

Founded in 2017 by Katie and Michael Morrison, the husband and wife Barra natives wanted to create a future for their family and generations to come and, in doing so, founded Scotland’s most westerly distillery. 

Island Dark Rum: Black Forest is priced at £36 and is available to purchase now via the Isle of Barra Distillers website: https://isleofbarradistillers.com/products/island-dark-rum-black-forest 

Website: https://isleofbarradistillers.com/ 

Isle of Barra Distillers has announced that Isle of Barra Gin and Island Dark Rum are now available in Tesco stores around Scotland. This marks the second major supermarket listing for Scotland’s most westerly distillery in the last six months, following its launch in Sainsbury’s in October 2025.

Isle of Barra Gin will be available in 85 Tesco stores and Dark Island Rum will be available in 65 stores, taking Isle of Barra Distiller’s total retail presence from around 299 stockists across the UK to over 620, including  Waitrose, Co-op, Booths and The Whisky Shop. 

Colleen Bowring, UK Head of Sales for Isle of Barra Distillers, said: 

“This year, we’re incredibly excited to continue to see strong growth in the off-trade across the UK, particularly within the grocery sector. For a small independent distillery from the Outer Hebrides, securing listings in both of the UK’s top two grocers within six months is something we couldn’t be more proud of. It shows that consumer demand for spirits with real provenance and a genuine story behind them is stronger than ever and we’re thrilled to be bringing a true taste of Barra to even more shelves across Scotland and beyond.”

Founded in 2017 by Katie and Michael Morrison, the husband and wife Barra natives wanted to create a future for their family and generations to come, and in doing so, founded Scotland’s most westerly distillery. Isle of Barra Distillers produces Isle of Barra Gin, Hebridean Vodka and Island Dark Rum from Castlebay on Barra. Isle of Barra Gin is distilled using locally hand-harvested Carrageen seaweed sourced sustainably from the shores surrounding the distillery’s island home.

The Isle of Barra Distillers has announced a landmark export agreement marking the distillery’s entry into the United States market just in time for Scotland’s first World Cup match in 27 years.

From June 2026, The Isle of Barra Distillers’ award-winning spirit will be available in over 25 states, including key markets in New York, Boston and Texas.

Michael Morrison, Co-Founder and CEO of Isle of Barra Distillers, said:

“This is one of the most significant milestones for our business with international export continuing to be a key area of growth. This is a challenging time for the drinks industry so we’re particularly pleased to have secured this deal in this climate. We’re partnering with Total Wine & More which brings our products to 268 retail stores and online.

“Launching in the US in the same month that Scotland will be playing at the World Cup is so special for us and for our island. Every bottle produced by the distillery carries the essence of its island home – its wild Atlantic waters, its close-knit community and its enduring spirit. So we hope we’ll be able to give the Tartan Army visiting the US a wee taste of home and introduce our Barra Gin to a new audience as we travel across the pond for our launch tour.”

Founded in 2017 by Katie and Michael Morrison, the husband and wife Barra natives wanted to create a future for their family and generations to come, and in doing so, founded Scotland’s most westerly distillery. Isle of Barra Distillers produces Isle of Barra Gin, Hebridean Vodka and Island Dark Rum from Castlebay on Barra. Isle of Barra Gin is distilled using locally hand-harvested Carrageen seaweed sourced sustainably from the shores surrounding the distillery’s island home.

Isle of Barra Distillers is available in 10 countries around the world.

Fife farm shop, Balgove Larder is expanding its award-winning butchery, reflecting continued growth in demand for high-quality, locally sourced produce. 

Balgove Larder is a farm shop, butchery and food destination located on the Strathtyrum Estate by St Andrews. Particularly known for its high quality meat, traditionally butchered by their skilled in-house team, the butchery counter takes centre stage in the shop and also supplies their popular Steak Barn restaurant.

Currently nearing completion, the development totals 100 square metres, more than doubling in size and comprising new butchery space and an upgraded storeroom. This will increase production capacity, improve efficiency in deliveries and stock management, and allow the butchery team more space to process and house more of the estate’s own reared meat. 

While output will increase, the focus remains on maintaining craftsmanship, provenance, and product quality. The expansion is designed to support traditional butchery skills while improving workflow and consistency.

The investment will also add around four additional jobs to the existing eight-strong butchery team.

The butcher at Balgove Larder has also been named a finalist in this year’s Countryside Alliance Best Butcher in Scotland award, recognising the skill, consistency, and quality of the team. The winning butchery will be announced in May.

Balgove Larder has seen a consistent increase in demand for its high quality produce. This is in keeping with a recent survey marking Great British Beef Week 2026 (April 23rd – 30th 2026, which revealed that consumers are increasingly prioritising provenance, quality, and trust, with more choosing to buy from local butchers and farm shops.

Founded in 2010, it is known for championing local Scottish produce, including seasonal ingredients and meat from its own farms and award-winning meat prepared by traditionally skilled butchers. The site has grown to include a Farm Shop, Steak Barn, Butchery, Garden Shed, Homestore, Café and the Eat Out takeaway hut, all housed in thoughtfully converted former farm buildings.

balgove.com

This week, Scotland’s only bookshop dedicated to food and drink will open its doors for the first time. Located on Haddington Place in Edinburgh, The Cookbook Shop brings together a passion for food, books and creativity, offering a welcoming community space that celebrates both culinary literature and the joy of sharing good food. 

Founded by Martyn and Liz Bryson, who wanted to create a vibrant space for the local community, The Cookbook Shop will host regular events and workshops designed to bring together chefs, writers, and food lovers.

Martyn Bryson, Co-founder of The Cookbook Shop, said: 

“The Cookbook Shop is a space for everyone, from professional cooks to complete beginners. We want to help people find inspiration and discover something new and exciting to make. We have a diverse, international selection of cookbooks and food writing emphasising contemporary voices and independent publishers. 

“And it’s not just books: we have a broad selection of work from independent artists, designers, and makers. Some of my favourites are our zines and fruit-shaped trinket dishes, and you’ll also find art prints, artisanal pantry items, fresh foraged foods, and cold beverages.”

The Cookbook Shop is open 11:00 to 6:30, Wednesday to Sunday.

Bookings are now open for The Schoolhouse, an accessible, luxury five-bedroom self-catering holiday home in a restored former village school, set within Straloch Estate. This marks the culmination of an ambitious two-year renovation project by owner and former pupil Lucy Holt who has transformed this long-term derelict building into a stunning rural retreat.

Nestled in a remote Perthshire glen, the 3000-acre Highland estate is a true adventure playground for adults and kids alike, with river fishing, kayaking and rowing boats on the private loch, den building in the woods, campfire picnic teas on the loch island, and guided nature walks. There’s even the option to bundle into the Land Rover to reach a private bothy high in the hills for a chef-prepared Wild Picnic. Modern amenities such as a six-seater hydrotherapy hot tub have been installed at The Schoolhouse, offering the perfect space for post-walk relaxation or evening stargazing in the peaceful surroundings of the estate.

The 19^th century listed property, formerly Straloch School had stood vacant since being mothballed in 2010. It was purchased in 2023 by the Holts from Perth and Kinross Council and   has since undergone a comprehensive refurbishment. The restoration forms part of a wider programme of tourism investment across the family-run estate. Since opening to guests in 2015, Straloch has developed a reputation for well-designed accommodation within a distinctive landscape on the edge of the Cairngorms National Park.

A network of local contractors including project managers Galbraith Group, builders Meldrum Construction firm, and interior designer Tyrella Nash of Dunville Interiors joined forces to sympathetically restore the building and repurpose it for a new generation to enjoy. Two former classrooms have been converted into a spacious state-of-the-art kitchen and sitting room, with walk-in larder, and all mod cons for get-togethers of family and friends. The adjacent sitting room has a wood-burning stove and cosy velvet sofas and chairs to allow the whole group to coorie in for films and board games in the evenings. The refurbishment included a complete upgrade of sustainable services throughout the building, with energy-efficient systems such as an air source heat pump and two electric EV chargers, alongside contemporary appliances and integrated technology. 

Original features and vintage finds layered with modern technology create a calming countryside retreat. Design features include reclaimed 1930’s cast-iron radiators salvaged from Scotland Yard, and a set of original desk and chairs from the former school, together with the original playground seesaw in the garden acknowledging the property’s rich history. 

There are two bedrooms on the ground floor, one of which is wheelchair friendly and the other is en-suite. Upstairs in the former Headmistress’ house are three bedrooms and a further bathroom. Each designed with a lush palette inspired by the landscape of Perthshire and the Cairngorms, and toiletries from The Highland Soap Company.

The project also carries huge personal significance for Lucy Holt:

“It’s a building that means a great deal to our family, especially since I was a pupil at the school with my siblings. We wanted to bring it back into use in a way that respected its history, while making it work for how people want to stay today. It had been sitting empty for years, so seeing it restored and lived in again is incredibly rewarding. The support from former pupils and teachers has been heartening and we can’t wait to welcome our first visitors to experience the Schoolhouse.”

Set within the wider estate landscape, guests at The Schoolhouse have access to walking routes, loch fishing and open ground across the estate’s 3,000 acres. Located within easy reach of Pitlochry, the estate offers a balance of seclusion and accessibility, making it well suited to both short breaks and longer stays. The transformation of the former school marks the return of a previously redundant building into active use, supporting the continued development of the estate and contributing to the wider tourism offering in the region.

Prices start from £2,000 for a three-night stay during the off-season.Bookings are now live and can be made here.

The top names in food and hospitality have been singled out as winners at the Scottish Excellence Awards 2026. 

Scotland’s hospitality community came together at the Sheraton Grand Hotel & Spa on Thursday 26th March for an evening aimed at celebrating the very best individuals, businesses and teams across the industry. 

Award-winners included big-name chefs, including Szilard Szentesi and Dean Banks, alongside newcomers Elements in Glasgow. Independent hotel, the Gordon Arms Restaurant with Rooms in the Scottish Borders, was highlighted alongside the likes of the Edinburgh International Conference Centre. A special Lifetime Excellence award was handed to Jill Chalmers in recognition of her long career in hospitality and her more recent work redeveloping Glenapp Castle in Ayrshire.

Considered the sector’s most trusted awards in hospitality, the awards recognise achievement, innovation and a consistent commitment to excellence across foodservice, tourism and hospitality. This year’s winners showcased the very best in resilience, adaptability and diversity of the sector, with representation from emerging culinary talent to established chefs, restaurants, hotels and other operators.

Co-founder, Alex Buchanan, said: “Scotland’s hospitality industry continues to set the standard for excellence and the latest winners are a true reflection of that. The sheer breadth of talent on show this year is clear evidence of the resilience of the sector despite tough operating conditions across the world.

“The industry has faced no shortage of challenges in recent years, but tonight is a reminder of just how creative and adaptable people and businesse scan be. On behalf of everyone at the Scottish Excellence Awards, I want to extend our warmest congratulations to every single winner and finalist.”

This year’s winners include:

The Banqueting and Events Chef of the Year Award, sponsored by Hub International

• Craig Palmer, Entier, Aberdeen

The Employee Engagement and Retention Award, sponsored by Caterer.com

• Meallmore, Inverness

The Sustainable Business of the Year Award, co-sponsored by Buell Hospitality and Green Tourism

• The Edinburgh International Conference Centre

The Pub Excellence Award, sponsored by Inspire Catering

• The Colintraive Hotel, Kyles of Bute

The Hospitality Trainer of the Year Award, sponsored by Focus on Hospitality

• Lauren Shields, Hub International

The Pâtisserie Chef of the Year Award, sponsored by Charles Stamper and Saltire Pâtisserie

• Szilard Szentesi, Mar Hall, by Glasgow

The Wellbeing in Hospitality Award, sponsored by MGN Fire Protection & Joinery

• BaxterStorey Scotland

The Young Chef of the Year Award, sponsored by Albert Bartlett

• Sam Currie, The Leddie, Aberlady

The Employee of the Year Award, sponsored by Caterer.com

• Troy Sides, Divino Enoteca, Edinburgh

The Restaurant of the Year Award, sponsored by Lyreco Nespresso Professional

• Haar Restaurant with Rooms, St Andrews

The Group Hotel of the Year Award, co-sponsored by The Full Range and Huckleberry

• The Sheraton Grand Hotel & Spa, Edinburgh

The Eatery Newcomer of the Year Award, co-sponsored by Mark Murphy Dole and Sound Bite PR

• Elements, Glasgow

The Chef of the Year Award, sponsored by BaxterStorey Scotland 

• Dean Banks

The Independent Hotel of the Year Award, co-sponsored by Avendra International and Elis

• The Gordon Arms Restaurant with Rooms, Yarrow Valley, Scottish Borders

The Lifetime Excellence Award, sponsored by Thomas Franks Scotland 

• Jill Chalmers

Published March 2026

Patisserie Made Simple is the first cookbook from world-renowned pastry chef, Maxine Scheckter. Containing 100 straightforward recipes, Maxine demystifies the techniques that transform a delicious cake into a stunning patisserie -all within a humble baking tray.

Maxine demonstrates that the airiest mousses, melt-in-your-mouth cheesecakes, fantastically tart compotes, perfectly tempered chocolate and impressively vibrant gels are all achievable for the home cook, enabling them to take their baking to the next level. 

Arranged seasonally, the simple-to-follow recipes are broken down into clear steps, accompanied by stunning photography. Festive events are marked with a sophisticated take on a birthday cake complete with the obligatory sprinkles; an Easter egg nest; and petits gâteaux inspired by the flavours and spices of a hot cross bun. Christmas celebratory patisserie includes a Speculoos bûche de Noël; and traditional German cookie flavours in the exquisite Pfeffernüsse Christmas tree cakes.

Maxine Scheckter has spent the last twelve years mastering her craft in some of the world’s top kitchens including The Fat Duck and sketch London. She founded Sugar Flour Pastry School in Wellington, New Zealand in 2019 and finds incredible joy in teaching passionate bakers the tricks of the trade.

Maxine said:

“I’m writing this book for a 16-year-old me. When I started out, I knew I wanted to temper chocolate, make shiny mirror glazes, and master other more advanced pastry techniques, but I couldn’t find a book that explained these in a way that I understood. There are plenty of beginner baking books, and plenty that are intimidatingly advanced, but I couldn’t find anything that bridged that gap. I wanted to be the person to write it. So here it is!” 

Other patisserie and petits gâteaux recipes include 

• PB&J: inspired by the classic peanut butter and jelly combination, the sharp raspberry compote contrasts perfectly with the smooth, rich peanut butter mousse. Finished with a mirror glaze and a tempered chocolate decoration, this is a great petit gâteau to practise pâtisserie skills.
• S’mores: blurring the line between a petit gâteau and a candy bar, these combine chewy cookie with soft marshmallow and dense ganache.
• Bergamot and Earl Grey: an elegant patisserie in which bergamot takes centre stage and the Earl Grey is more of an accent.
• Opera : a modern take on the traditional French pastry, lightened with a coffee milk chocolate whipped ganache.
• Peppermint slice: inspired by the classic After Eight mint chocolates, these are the perfect way to end a meal. 

Pâtisserie Made Simple: The Art of Petits Gâteaux is published in hardback by Kitchen Press in March 2026, with photography by Amber-Jayne Bain and will be available nationwide, priced at £35.  

Kitchen Press titles are distributed by BookSource. The book is available now for pre-order – HERE.  

Media Information: For press information, recipes, information, images or advance copies, contact Martha Bryce. martha@soundbitepr.co.uk / 07905761525

Number One, the four-AA-Rosette fine-dining restaurant at The Balmoral, led by Chef de Cuisine Mathew Sherry, will host a special one-night collaborative dinner with Will Lockwood, Head Chef of Michelin-starred Roots York, on Monday, 2 March.

Bringing together two like-minded kitchens, the event celebrates a shared commitment to exceptional ingredients, seasonality, and thoughtful, produce-led cooking. Working alongside the Number One team, Lockwood will collaborate to create a seven-course tasting menu that blends the signature styles of both restaurants while showcasing the best of fresh, local Scottish produce. 

Roots was established in 2018 by Chef Owner Tommy Banks with the aim of bringing a taste of the Banks family farm in Oldstead to the heart of historic York. Its menus are led by hyper-seasonal produce grown on the family farm and kitchen garden, alongside foraged ingredients, brought together through meticulous preservation techniques, including fermenting, curing, and pickling.

As Head Chef, Will Lockwood leads the kitchen with a modern British, farm-led approach rooted in clarity, simplicity, and respect for ingredients, allowing them to shine. His philosophy aligns closely with that of Number One, where provenance and sustainability are equally central.

The collaborative menu will feature Scottish salmon and other seasonal highlights, alongside Balmoral honey harvested from the hotel’s rooftop hives, underlining a shared dedication to provenance, sustainability, and flavour.

Menu highlights include a selection of both restaurants’ signature dishes, from Roots’ aged beef toast with horseradish crème fraîche and beef rib tartare, to hand-dived scallops glazed with spruce honey and served with layered celeriac preparations, alongside Number One’s Loch Duart salmon and a Balmoral honey dessert crafted using honey from the hotel’s hives.

Chef Will Lockwood comments: “My cooking is all about respecting great ingredients and letting them speak for themselves, so collaborating with Mathew and the team at Number One feels like a perfect fit. I’m really excited to get stuck into Scotland’s incredible local produce and to be cooking alongside John again. The menu will be simple, seasonal, and driven by what’s tasting best right now, from local seafood to the Balmoral honey. It’s honest, straightforward cooking that brings both kitchens together.”

Chef Mathew Sherry comments: “Will and Number One share a very similar approach to cooking: great produce, treated with care and respect. Our existing connection through John makes this a very natural collaboration. Bringing the Roots philosophy into Number One allows us to showcase Scottish ingredients in a thoughtful, straightforward way, letting them take centre stage while blending both kitchens’ identities.”

The collaboration will run as part of Number One’s regular dinner service; all bookings made for dinner on Monday 2 March via the website will automatically enjoy the collaborative chef menu.

The collaborative tasting menu is priced at £155 per person and includes arrival canapés and a welcome glass of Champagne. Head Sommelier Matthew O’Donnell will be on hand to offer his expertise, while Restaurant Manager Emma Hemy will oversee service.