News

Café Cùil on the Isle of Skye, and Fhior in Edinburgh – are teaming up on Saturday the 4th of May to bring a fine-dining supperclub to the Isle of Skye for one night only. 

Chef-owners Clare Coghill (Café Cùil) and Scott Smith (Fhior) will collaborate on a six-course menu that will infuse Clare’s island produce-inspired dishes with Fhior’s clean, precise, and seasonal cooking, to bring something new and exciting to the island for one night only. The chefs will alternate courses, using local Skye produce and ingredients foraged by the chefs themselves, creating a unique menu served at Café Cùil. Clare and Scott will be on hand to chat guests through the creation and innovation process, ingredients and inspirations, as well as to add the finishing touches to dishes at the communal table.

Priced at £90 per person for 6 courses with a welcome drink provided by Isle of Raasay Distillery.

The menu –

Welcome drink – Isle of Raasay gin dirty gooseberry martini

Venison – smoked egg- wild herb

Beremeal sourdough – aged butter – brunost

Dunvegan crab ravioli – whisky bisque – dill 

Asparagus – sunflower seed – wild garlic

Scallop – douglas fir – kohlrabi

Hebridean Hogget – jerusalem artichoke – anchovy

Rhubarb – white chocolate – gorse – blood orange

Finishing dram – Rowan shoot schnapps

On the event, Clare Coghill from Café Cùil says:

“I am really excited to have Scott up from Fhior to demonstrate the best of Scottish cooking. I admire his work and look forward to sharing my Cùil kitchen with him for the evening! Skye’s seasonal produce is in abundance at this time of year, so it’s going to be a really special dinner”

Scott Smith, Fhior, added:

“The Isle of Skye is one of my favourite parts of the world, and I’m looking forward to joining the talented Clare at Café Cùil to give the island a taste of what we get up to at our restaurant in Edinburgh. Skye’s produce is some of the best in the world, and I can’t wait to get my hands on it and work with Clare to create a showstopping menu and put on an unforgettable evening!”

Café Cùil began its story in the heart of Hackney, East London in 2019, where Clare’s passion for Hebridean produce created a unique café space in London that allowed her to showcase the fantastic ingredients that reminded her of home. Now based back on the Isle of Skye, the café has been reborn in the idyllic setting of Carbost. Nestled at the foot of the Black Cuillin Mountains, floor to ceiling windows give stunning views over the glimmering Loch Harport and hills. 

Fhior, which opened in June 2018, is a fine dining Scottish restaurant, co-owned by husband-and-wife team, Scott and Laura Smith, with Scott heading up the kitchen. Since opening, the restaurant has won numerous awards and is listed in the Good Food Guide and Michelin Guide.  Fhior’s ethos lies in showcasing Scottish produce and elevating the flavours that the country has to offer. Guests visiting the restaurant can choose between a seven or ten-course tasting menu – a dining experience that delivers a constantly evolving series of dishes.

The collaboration supper club will be taking place on Saturday the 4th of May at Café Cùil in Carbost on the Isle of Skye. Welcome drinks commence at 7pm, for a 7:30pm start. The communal dining experience is limited to just 30 guests, and advanced booking is necessary.

Six-course dinner – £90

Unfortunately, due to the nature of this event, dietary requirements or allergies cannot be catered for.

To secured a booking, contact Café Cùil on info@cafecuil.com or call 01478 640575 

High-res images available here

Mingary Castle – a unique restaurant with rooms in a 13th century Scottish Castle, on the remote Ardnamurchan Peninsula was awarded 3 AA Rosettes last night at the AA Awards at RAK Ceramics Design Hub, London. Run by chef owner Colin Nicholson, and co-owner Jessica Thompson, Mingary Castle was one of just two restaurants awarded 3 AA Rosettes last night.

Mingary Castle receiving the Rosettes coincides with the publication of the AA Restaurant Guide 2024. Three Rosettes is given by the AA to restaurants that have “achieved culinary standards that demand national recognition well beyond their local area. The cooking will be underpinned by the selection and sympathetic treatment of the highest quality ingredients. Timing, seasoning and the judgement of flavour combinations will be consistently excellent. These virtues will tend to be supported by other elements such as intuitive service and a well-chosen wine list.”

Receiving the award is a huge achievement for a restaurant, with Mingary Castle being one of only two Scottish restaurants to gain such accolade this year. Taken together, restaurants with 3, 4 or 5 Rosettes make up the top 10% of venues with an AA award. 

The 13th century Mingary Castle was restored to its former glory in 2016 and in 2021 its drawbridge dropped and reopened as a stunning restaurant with rooms, with seasoned hospitality professionals, Colin and Jessica, at its helm. It was awarded 5 gold stars by AA in 2022 and recognised in The Times Top 100 Places to Stay in Britain’s list. This year it won Best Restaurant Newcomer at the Scottish Excellence Awards and winners of the Good Hotel Guide Editor’s Choice Awards for Restaurants with Rooms. Jessica has recently been awarded CODE Hospitality’s Pioneer Award, and a prestigious Acorn Award.

Upon achieving Three Rosettes, Colin Nicholson says,
“We are both delighted to have received such a prestigious accolade.  It means so much to be able to bring this award home to Ardnamurchan, helping to place this remote part of the country firmly on Scotland’s culinary map. To be listed amongst some of the UK’s most renowned restaurants is such an honour. I want to extend my thanks to the hardworking team here at Mingary Castle, whose ambition and passion for hospitality has helped us reach this goal, as well as our loyal customers – both local and from afar – who have supported us ever since we opened”.

Chef patron, Colin Nicholson’s, restaurant serves a five or eight course tasting menu in the intimate 20 cover dining room. The daily changing menu showcases the best produce that the west coast of Scotland has to offer. Fruit, vegetables and herbs are sourced from the local community garden that Colin and Jessica are involved in, fish is sourced from Tobermory Fish Co and Iain Stewart’s in Fort William and a local fishing boat for langoustines, crab and lobster, and Highland based Great Glen Charcuterie is used for cured meats. They work with a local farmer who provides the pork for their homemade sausages for breakfast. Colin’s tasting menu is designed to use the ingredients to their full potential, simple dishes bursting with flavour are at the heart of the cooking. A complimentary wine pairing, featuring old and new world wines, is available.

Jessica has skilfully curated the drinks menu and wine list. All of the gin is sourced in Scotland, including three gins from her home, the Isle of North Uist; there are plenty of whiskies on the menu sourced from across the country, from the Highlands to Lowlands and the Ardnamurchan estate’s own distillery. 

Mingary Castle’s restaurant is open Tuesday-Sunday between 6.30pm-8.30pm for residents and non-residents. Guests can select either a five-course (£60 per person) or an eight-course tasting menu (£90 per person, or £140 including paired wines). A  lunch menu is served on Wednesdays, Thursdays and Fridays, and a table d’hote lunch is served every Sunday from 12pm-2pm (two courses for £36 or three for £46).

You can read more about Mingary Castle’s listing in the AA Guide here.

High-res images can be accessed here

For media enquiries, please contact:

Abigail Dunn on abigail@soundbitepr.co.uk

The Isle of Skye’s favourite brunch spot, Café Cùil, will re-open its doors for the 2024 season this weekend and, to celebrate, they’ve partnered up with their island neighbours, Isle of Raasay Distillery. Working together to host a series of collaborative supper clubs throughout the year, a new menu of distillery-inspired drinks and dishes will also feature on the spring menu at the cafe.

The first supper-club, The  Spirit of Spring dinner, will take place at the Café on Saturday 23rd March with a four course dinner prepared by Clare with paired serves and drams by the Raasay Distillery team. 

Two of the most exciting businesses on the West Coast of Scotland, the distillery is based on the neighbouring island of Raasay, which is just a short ferry journey from Sconser on Skye. Clare has been working with the makers of award-winning whisky and gin since she opened her business, and they share the same ethos of using the best local ingredients, with Clare foraging for her menu and the Distillery inspired by location, distilled, matured, bottled and shipped from the island, with all products using water drawn from their own well on site, Tobar na Ba Bàine (The Well of the Pale Cow).

Founded by Skye native and Gaelic speaker, Clare Coghill, Café Cùil draws inspiration from the wild and natural larder that the Hebridean island has to offer, using locally-sourced, sustainable ingredients. The Café’s unique brunch and lunch offer revolves around a menu that combines Scottish heritage with global influences from Clare’s travels. 

The Spring Menu for Café Cùil will include:

‘Beans on toast’ with veggie haggis, spinach & foraged wild garlic pesto,

Scotch pancakes with rhubarb, ginger nut crumble & gorse flower mascarpone,

Crispy chicken sandwich, Strathdon blue mayo, fermented hot sauce, house pickles & Cuil slaw,

Whipped smoked mackerel on sourdough with blood orange, cucumber & fresh mint 

The Café began its story in the heart of Hackney, East London in 2019, where Clare’s passion for Hebridean produce created a unique café space in London that allowed her to showcase the fantastic ingredients that reminded her of home. Now based back on the Isle of Skye, the café has been reborn in the idyllic setting of Carbost. Nestled at the foot of the Black Cuillin Mountains, floor to ceiling windows give stunning views over the glimmering Loch Harport and hills. A modern building with slate grey exterior and distinctive red tin roof, inside is a welcoming and comfortable dining space with Gaelic signage, natural wooden benches, fluffy white sheepskin rugs from local maker Skyeskyns and posies of wildflowers and plants. Last year saw the addition of a concept store within the building, with Clare curating local and Scottish artisan makers of food, drink, homeware and gifts, with coffee, candles, drinks, books, art, skincare and ceramics for sale.

Café Cùil is open Wednesday-Sunday from 10am-4pm, from Friday 1st of March. The Café operates a walk-in only policy. For large and private bookings, contact info@cafecuil.com 

Menu and tickets for The Spirit of Spring Dinner will be available soon, for booking information keep an eye on the social media channels of both businesses. 

You can read more about Café Cùil, including sample menus, on their website – https://www.cafecuil.com/ 

Café Cùil,Satran, Carbost, Isle of Skye, IV47 8SU

Website: https://www.cafecuil.com/ 

Instagram: @cafecuil

Facebook: Café Cùil

An insect farmer, a tallow producer and a beekeeping group are seeking to base themselves at Balcaskie Estate in the East Neuk of Fife through Scotland’s first Pitch Up! project. 

The trio of businesses have been announced as finalists of Pitch Up! The innovative scheme enables small businesses’ access to rural areas, providing opportunities to use land in a way that would not otherwise have been possible without renting or buying land. Launched in Scotland for the first time in October, Pitch Up! invited applications from a diverse range of businesses with sustainability at their heart. 

The finalists for Balcaskie Estate Pitch Up! 2023 season are:

• Fife Insect Farm: Helena is aiming to found the first insect farm in Scotland to produce feedstock for pet, poultry and fish food. There is a growing demand for sustainable, high protein feed, which is almost exclusively imported from abroad at present. 
• The Scottish Tallow Co: Tallow is an ancient source of healthy fats, treasured for its nutritional benefits and stability at high temperatures. Mostly lost as a kitchen staple in the rise of industrial seed oils, it is slowly coming back into mainstream awareness as a high-value food product. Right now, most of the fat removed during the butchering process is a waste product, and The Scottish Tallow Co seeks to reduce this waste by rendering and purifying it into a shelf-stable, long-lasting and nourishing culinary must-have.
• Fife Beekeepers Association: Association members of the Scottish Beekeeping Association. It is hoped that the Fife Beekeepers Association will build a number of hives across the Balcaskie Estate and teaching apiary, supporting biodiversity and pollination. The beekeepers would also lead educational tours and supply businesses based at Balcaskie and beyond with local honey and beeswax.

The finalists will now be invited to the Pitch Up! panel, enabling them to present their business plans in more detail, draw on the panel’s expertise to evolve these plans, and discuss the best ways of bringing their visions to life.

Pitch Up! provides opportunities for sustainable businesses to use fertile land and join a community of makers, benefiting from shared resources, expertise and retail opportunities. Founded in 2021 by Tim May of Kingsclere Estates in Hampshire, Balcaskie is the second partner estate (and first in Scotland) to join the project – and it is hoped that more land owners across the UK will join for the 2024 season. 

Each finalist has been shortlisted for its potential contribution to the circular economy approach demonstrated at Balcaskie. Collaborative ‘enterprise stacking’ allows businesses to work together, sharing knowledge, experience and resources to make the best possible use of the land. This allows for the redistribution of waste materials for use in other businesses’ sustainable production. The creation of such a group of businesses supports year-round rural employment and contributes to thriving communities.

Sam Parsons, estate manager at Balcaskie said: 

“We were blown away by the diversity of applications we received as part of  Pitch Up! and are looking forward to moving forward with these three finalists. I know that we were all heartened by the number of passionate people who are working to create a more sustainable future for Scotland. This process really shows the scope for new and improved approaches to farming and production in our area and beyond.” 

Balcaskie Estate covers 2,000 acres in the East Neuk of Fife. With an organic and regenerative focus, farming practices include mob grazing, actively working to improve soil health, native wildlife conservation and the reintroduction of heritage breed livestock. At the heart of the estate is Bowhouse, a growing community of producers, which works to transform local ingredients into artisan food and drink. The Bowhouse Market Weekends have become a well-established fixture, welcoming around 4,200 members of the public every month.  

The Pitch Up! team is calling for other farms and estates across the country to get involved in 2024 as Pitch Up! partners. For more information and to sign up to email updates, go to pitchupandgrow.com

Holyrood Distillery launches its 2nd single malt whisky, Embra, setting the stage for an exploration into peated whisky on Friday 15 March.

Embra is the first in a series of single malt whiskies set to release in 2024, with each unique expression designed to demonstrate the independent distillery’s creativity and barrier breaking approach to whisky making. 

Distillery Manager, Calum Rae, said, 

“At Holyrood Distillery, we are relentlessly focused on experimentation and innovation to produce exceptional, interesting and flavourful spirits. We won’t be creating a core range of whiskies, instead we’ll be focusing on small batch releases – this means each expression will let our whisky makers push the flavour boundaries.

“Edinburgh is the gateway to Scotland for many people and this is the idea at the heart of the first of this series. Embra is triple-cask matured with a variety of yeasts and malts  including chocolate malt, heavily peated malt and passion fruit wine yeast. This combination creates the perfect balance of bold smoky flavours and textures of peated whisky, while still being accessible to a new whisky drinker.”

Embra also reveals the illustrative ‘lino-cut’ label design style, which takes inspiration from iconographic images of St Leonard – not only is Holyrood Distillery located in St Leonard’s Lane in Edinburgh’s southside but St Leonard was the patron saint of barrel makers. 

Founded in 2019, Holyrood Distillery is dedicated to producing spirits that are truly worthy of Scotland’s capital city and its proud past as a centre of brewing and distilling. 

In October 2023, the urban distillery launched its inaugural single malt, Arrival, one of the first single malt whiskies produced in Edinburgh in a century.

Embra is priced at £67 and will be available via Master of Malt, Whisky Exchange, Hard to find Whisky, Royal Mile Whiskies as well as Holyrood Distillery’s online shop. 

For further information on the full product range and newsletter subscription, visit https://holyrooddistillery.co.uk/

High-res images available here

Holyrood Distillery
19 St Leonard’s Lane,
Edinburgh
EH8 9SH

0131 285 8977 

For media enquiries, please contact:

Nikki Whyte on nikki@soundbitepr.co.uk

Abie Dobie on abie@soundbitepr.co.uk 

The Michelin Guide Great Britain & Ireland 2024 has announced that Heron, located in Leith, Edinburgh has retained its Michelin Star. Chef patron, Sam Yorke, made history when the star was awarded in 2023 as the youngest chef in Scottish history to receive the glittering honour for their restaurant at the age of 25.  

The prestigious culinary guide writes of Heron: 

“There is such a pleasant feel to this neighbourhood restaurant, courtesy of a bright, clean look that’s matched by warm and unstuffy service. The skilful cooking is founded on fine Scottish produce, whether that be excellent wild sea bass or the finest berries from Fife. The tasting menu will allow you to make the most of the chefs’ talents, and all fits together like a well-crafted jigsaw. Ask for a table by the window if you want to watch the world go by around the Port of Leith, or opt for a seat at the spacious counter.”

On retaining his star, Sam (now 26) has commented:

“I feel extremely lucky to have the stunning natural larder of Scotland and the UK to inspire Heron’s dishes and to have my young dynamic team here at Heron, who bring creativity and passion for hospitality and outstanding service. From walking through the doors to leaving at the end of the night, every single member of our team plays a pivotal role and I am grateful for their hard work being recognised by the Guide for a second year. Receiving a star has meant national and international acclaim for Heron in what is a very tough time for hospitality and I feel incredibly fortunate. I’m very much looking forward to a truly exciting year ahead for Heron with my team.”

With a network of local, Scottish and British producers, the menu, at Heron, is a celebration of the UK’s natural larder using the best ingredients, skilled techniques, classic and international flavours to create a Michelin-worthy dining experience. Current dish highlights include hand dived Orkney scallop served raw with hazelnut oil and caviar, Sika deer with shiitake mushrooms and pepper dulse and Valrhona chocolate with malt and caramel.

Serving a choice of tasting and a-la-carte menus, Heron is open for dinner from Wednesday – Sunday and lunch on weekends. On The Shore in Leith, huge windows give views of the river meeting the sea and imbue an open plan dining room with natural light with split level raised seating and elegant wooden chairs at the forest green wood panelled bar. 

Sam is supported by an incredibly talented young team both in the kitchen  and front of house, including Seoridh Fraser, Restaurant Manager and Bar and Beverage Director, Edgar Lumsden-Morris Pastry Chef and Kate Cummings as Sous Chef.

Originally from Rochdale in Manchester, Sam trained at the Edinburgh New Town Cooking School and cites chef Dominic Jack of Castle Terrace, Edinburgh, where Sam worked and was promoted in just two years from Commis to Sous Chef, as his mentor. Opening Heron in the same year he turned 21, Sam was named in The Code 30 Under 30 Class for 2023/4 as one of the most innovative young chefs in the UK and earnt his first Michelin Star for Heron at 25. 

There were no new entry one stars for Scotland however, Edinburgh retained their five Michelin star restaurants, with three of these in Leith. This means that Leith has the highest concentration of Michelin star restaurants per square metre outside of London, making it a foodie capital for the UK.  

The full list of Michelin star restaurants in Scotland for 2024:

Heron, Leith, One Star

Cail Bruich, Glasgow, One Star

Condita, Edinburgh, One Star

UNALOME by Graeme Cheevers, Glasgow, One Star

Timberyard, Edinburgh, One Star

The Kitchin, Leith, One Star

Restaurant Martin Wishart, Leith, One Star

Loch Bay Restaurant, Stein, One Star

The Peat Inn, Fife, One Star

Glenturret Lalique, Perthshire, Two Star (New)

Andrew Fairlie, Gleneagles Hotel, Auchterarder, Two Star

www.heron.scot 

0131 554 1242 

Instagram: @heron.scot 

Heron, 87 – 91 Henderson St, The Shore, Leith, Edinburgh EH6 6ED 

Dinner: Wednesday to Monday (17:30 – 21:00) 

Lunch: Saturday & Sunday (12:00 – 14:00) 

Renowned chef Gary Townsend is set to open his first solo venture, Elements in the Glasgow suburb of Bearsden.

Gary has been head chef at Glasgow’s 3 AA Rosette One Devonshire Gardens for the last six years with an illustrious career spanning 20 years. He’s staged at some of the UK’s most prestigious kitchens, including L’Enclume, Restaurant San Bains, Hibiscus and
The Kitchin. He then moved to Scotland, joining the team at Restaurant Martin Wishart, Cameron House, where he played an integral role in it gaining and retaining its Michelin star.

Based in the heart of Bearsden, Elements will be a simple, yet elegant fine dining restaurant that focuses on delivering exceptional food and service. Gary will utilise ingredients sourced from Scotland’s most committed producers and farmers, such as ABR Fine Foods in Bearsden; game from Millbank Farm, Lockerbie; and fresh shellfish and seafood from The Fish People, Glasgow.

Gary brings a touch of understated luxury to his first solo restaurant, with a natural ability to combine provenance and high-quality ingredients to create memorable and stand-out dishes. The 40-cover restaurant, which opens this spring, will serve an evolving tasting menu and la carte option for evening service, with the addition of a smaller four course menu at lunch. Including a vegan tasting menu as standard, Elements also aims to cater for a variety of preferences. The carefully curated wine list will feature new and old world wines, including organic and vegan bottlings, as well as a selection of premium non-alcoholic offerings.

Gary said:

“Opening my own restaurant has been a lifelong dream and has taken nearly two years of planning. My vision for Elements was always for us to be situated in the heart of a welcoming and tightknit community. With close friends in the area, Bearsden has always felt like my home from home, and I couldn’t think of a better location for us to be in.

“Our aim is to provide both the local and wider community with a new go-to for fine dining, delivering exceptional food and an unparalleled level of service, a special place where people can go to celebrate and create life-long memories in a relaxed and comfortable space.”

With around £400,000 of investment, Element’s new home will undergo a major refurbishment before opening, with the addition of an accessible WC and better utilisation of current floorspace for improved access. As the restaurant gears up for its grand opening, it will also contribute directly to the community, with the creation of 15 new, local jobs.

Follow Elements on Instagram and sign up to the newsletter on the website for updates.

Address: 19 New Kirk Rd, Bearsden, Glasgow, G61 3SJ

Kevin Dalgleish, chef-patron of Amuse in Aberdeen, and Calum Montomery, chef-patron of Edinbane Lodge on the Isle of Skye, will be returning to screens on Tuesday the 13th of February for their second TV appearance on Great British Menu. Kevin and Calum will be representing Scotland in the nineteenth season of the BBC cooking show, alongside a line-up of exceptional Scottish culinary talent. Their rivals include; Ajay Kumar, chef-patron of Swadish by Ajay Kumar, and David Millar, executive chef at Jupiter Artland.

Kevin Dalgleish says:
“Starring on  Great British Menu last year was one of the highlights of my career, so when I was asked to compete again this year, I jumped at the chance. I’ve been a huge fan of the programme ever since it first aired, and it has been such a joy to compete against such a seriously talented group of Scottish chefs. The support I received from customers, locals, and the general public last year was astonishing, and I’m really looking forward to everyone at home watching my journey on the show for the second time around. 

“This year’s brief was The Olympic and Paralympics, which was so much fun to play around with, and tie into Scottish sporting history. I’m looking forward to people seeing my creative interpretation of the theme through dishes that showcase Scotland’s natural larder.”

Calum Montgomery says:
“This year’s theme was an exciting one and gave me the opportunity to be creative in producing exciting dishes to showcase Scotland’s natural larder of which I am so proud.”  

“It’s been a pleasure to be back in the Great British Menu kitchens, it’s always a challenge under the pressures of the lights and cameras and such as a world away from my kitchen on the Isle of Skye. It was great to share the kitchen with such talented chefs across Scotland and I’m looking forward to the public and our loyal customers watching the story unfold’. 

The first episode of the Scottish regional heat is set to air on Tuesday, 13th of February, at 8pm on BBC Two and iPlayer. 

Holyrood Distillery has released a sherry cask edition in its award-winning rum line – Elizabeth Yard. The new release offers an unconventional rum blend, made from a distinct selection of rums sourced from three small independent distilleries from across the globe; and finished at Elizabeth Yard, Edinburgh.

Holyrood Distillery’s mission with Elizabeth Yard is to source rare and exciting rums from across the world, using only producers who use 100% locally grown sugarcane, before finishing these in the finest wood they can find. This ‘Sherry Cask Edition’ includes single estate molasses rum from The Philippines, blended with high ester pot still rum from Ghana, and aromatic cane juice rum from Vietnam. Each rum in the blend has been specially selected for its quality, and expertly blended for flavour. Refined in sherry casks, the result is a delicious combination of rich tropical notes, luxurious depth, and lingering warmth.

Distillery Manager, Calum Rae, says:

“Our sherry cask edition rum offers a more accessible option for people wanting to explore premium rum. With notes of foamy bananas, raisins and red fruits, this liquid is perfect sipped neat, and stands out like an island in the storm when mixed into a cocktail.”

Every element of the liquid has been carefully considered, including its packaging. While the Elizabeth Yard bottle shape is reminiscent of an original Navy Rum flagon, the vibrant pattern is inspired by the famous dazzle design – a pattern invented for, and applied to, naval ships as a unique form of camouflage. The packaging design pays tribute to the origins of Royal Elizabeth Yard and its relationship to the nearby Naval Bases on the Firth of Forth at South Queensferry, whilst also being evocative of those deep, warm, and rich sherry flavour notes.

Elizabeth Yard’s Sherry Cask Rum will be available to buy online and in-store from Friday 9th of February for £34. For all updates, please sign up to Holyrood Distillery’s newsletter via their website.

Recognised as Visitor Attraction of the Year at Icons of Whisky 2021 Awards and shortlisted as Tourism Destination of the Year 2022 at the Scottish Whisky Awards, Holyrood Distillery is located at the base of Arthur’s Seat.
For further information on the full product range and newsletter subscription, visit https://holyrooddistillery.co.uk/