£18,000 of funding has been secured to promote food and drink along the Fife Coastal Path as part of VisitScotland’s Destination & Sector Marketing Fund.
The project, which is being managed by regional food group, Food from Fife, focuses on promoting the popular path through digital marketing and targeted social media campaigns. The project is run with the support of Fife’s six local tourist associations, Fife Coast & Countryside Trust and Fife Council’s tourism team.
Martha Bryce, Coordinator of Food from Fife, said:
“The Fife Coastal Path is already popular with walkers of all age groups but this project allows us to tell visitors about the phenomenal range of local eating and drinking opportunities easily accessible from the path. From picnic provisions, whisky tastings, cosy pubs and fine dining restaurants to stand out cafes and amazing street food, there really is a huge range of opportunities to enjoy world class food and drink along the whole 113 miles of the path.
We’re keen to hear from businesses along the path that would be interested in being part of this campaign. We’d love to include you!”
The grant, which has a focus on supporting the tourism industry’s covid recovery with sustainable tourism, supports activity from the autumn through to the end of March 2022.
Food from Fife is a not-for-profit membership organisation representing businesses from across the food, drink and hospitality industry in Fife. It is supported by Fife Council’s Economic Development team and Scotland Food & Drink’s regional food fund, allowing the group to tap into even wider opportunities to support members’ growth.
For further information, please visit foodfromfife.co.uk.
The couple behind an organic, family-run farm in Aberdeenshire, rora dairy, are celebrating after its Greek-Style yogurt was the only yogurt to be awarded top marks at this year’s ‘Great Taste Awards’.
Rora, which produces a range of yogurts made with organic milk was one of only 15 businesses in Scotland to be acknowledged with a 3-star rating. Alongside its 3-star Greek-Style yogurt, rora’s natural live yogurt was awarded one star in these prestigious and long-standing awards, recognising it as “a food that delivers fantastic flavour”.
Established in 1994, Great Taste is organised by the Guild of Fine Food and is the world’s largest, longest standing and most respected food accreditation scheme for artisan and speciality food producers. This year 14,113 different products were entered into 2021 awards from 108 countries. More than 350 judges blind-tasted this year’s entries, including food writers like Joanna Blythman, Xanthe Clay, Anna Jones and Olia Hercules; MasterChef 2018 champion and restaurateur, Kenny Tutt; presenter, author and tutor, Steven Lamb; and baker and author, Martha Collison.
The 3-star-award means that rora dairy’s yogurt has been deemed an “extraordinarily tasty” food by the judges. 5,383 products worldwide were awarded stars but less than 2% were awarded 3 stars.
The judges were blown away by rora’s Greek-Style yogurt, with one stating it was “difficult to stop at one spoonful”, while applauding its “creamy texture and perfect acidity level”. Another said that “the highly glossy yogurt evidences quality and elegance; a full creamy flavour and mouthfeel are preceded by a clean, lactic almost slightly citric nose.”
Owned by Jane Mackie and her husband Bruce, rora dairy produces a range of pure Scottish yogurts on their farm in Aberdeenshire. The process of making Greek style yogurt in small batches takes time and patience. Organic milk from the farm’s free roaming, grass-fed cows is blended with live culture, no additional additives and over a period of time the whey is gently released until it is strained to the right consistency. This process helps turn it into a delicious, creamy live yogurt that’s great for gut health.
Jane Mackie said:
“After what has been a difficult year for all businesses and industries, we are absolutely thrilled that our yogurt has been awarded 3 stars. To be the only yogurt to achieve this amongst a global line-up of thousands of the best producers is simply surreal”.
“At rora, we dedicate considerable time and patience to our yogurts so to be recognised globally for all the work we have put in is an incredible feeling.”.
The yogurts are available in 490g (RRP £2.25) and 150g (RRP £1.00) pots from Sainsburys and Morrisons across Scotland, and independent retailers across the UK.
Middleton of Rora, Longside, Peterhead, AB42 4US
Instagram: @roradiary
-ENDS-
Press contacts for rora dairy: Emma McVeigh or Zoe Dunnett at Sound Bite PR, email emma@soundbitepr.co.uk / zoe@soundbitepr.co.uk or call Emma on 07515 757864 and Zoe 07846 847423.
rora dairy produces a range of pure Scottish yogurts on their organic family farm in Aberdeenshire. It was established in 2017 by Jane Mackie and her husband Bruce. The yogurts are made with organic milk and live culture in small batches, without the addition of unnecessary sugar or additives. They use a range of Scottish fruits to flavour the yogurts, reducing the company’s carbon footprint. All of the milk used in the yogurts is from the farm’s free-roaming, grass-fed cows. Sustainability is at the heart of the brand with the development of new woodland areas and the use of wind and solar power.
rora offers seven different flavours of live yogurts, ranging from its award-winning Natural Live Yogurt to Scottish Strawberry and Scottish Honey, using produce sourced from Scottish farms/suppliers.
· Socially distanced judging took place over 86 days at four venues including Guild HQ in Gillingham, Dorset and the Guild of Fine Food’s London home, No. 42 Southwark Street, SE1
· 4,027 awarded a Great Taste 1-star – A food that delivers fantastic flavour. Approximately 30% of entries will achieve this rating each year
· 1,138 awarded a Great Taste 2-star – Above and beyond delicious – less than 10% of entries will achieve this rating
· 218 awarded a Great Taste 3-star – Extraordinarily tasty foods – less than 2% of products are awarded a 3-star each year – don’t leave the shop without buying it!
From pastry to scones, pancakes and marinades, The Edinburgh Butter Company has launched a new buttermilk that gives exceptional flavour and quality to any recipe.
Already renowned for its range of cultured butters, The Edinburgh Butter Company adds live culture to local cream (farmed just seven miles away from its site in Ratho). After a period of fermentation, the resulting smooth, glossy crème fraiche is churned and shaped into butter. The buttermilk left at the end of the process comes straight from the churn with no preservatives, additives or thickeners. With a consistency similar to milk, it gives a high quality, natural finish to dishes that’s beloved by chefs.
Hilary Sinclair, Co-founder and Production Director said:
“We’ve really enjoyed the process of developing our butters with chefs and have found an increasing number of them requesting our buttermilk. It’s a natural product that comes directly from the churning process so doesn’t have any additives or preservatives. I think chefs have respected the integrity of this and we’ve seen brilliant results in everything from pastry to marinades.”
The buttermilk is available in 500ml, 2 litre and 5 litre pack sizes distributed nationwide via Mark Murphy.
The Edinburgh Butter Company was launched in 2018 by Nick and Hilary Sinclair. Using live lactic culture and local cream, they developed a range of butters that includes Salted Cultured Butter Logs that are popular with restaurants and hotels, and Unsalted Cultured Butter Sheets that are a favourite of pastry chefs for supporting perfect lamination.
Edinburgh’s original New York Italian inspired, neon-lit hang-out, Civerinos, Hunter Square re-opened this week, bigger, brighter and bolder with a new menu, new look, same old-school vibes. The re-opening has been so hotly anticipated, after a 10-month closure, that it was immediately booked up until November (but don’t worry, pizza lovers can ring from 9am on the day for a table).
Located in the heart of the capital, just off the legendary Royal Mile, GQ called it the “coolest place to eat in Edinburgh” and Phaidon’s global “Where to eat pizza” guide put it on the world map back when it first opened in 2014. Now with five sites across the city the “OG” at Hunter Square, where it all started has been celebrated with some love & attention and a stylish new look courtesy of Edinburgh design studios Hot Slice and Ja!Coco!
Described as New York club room meets subway with a punk /skate vibe and an 80’s/90’s hip/hop pop soundtrack (which has been downloaded over 22k times on Apple), the overall aesthetic is about fun. It features a main restaurant, basement dining room and indoor neon garden, as well as the terrace on the Square that can safely seat up to 110. There are booths for date nights, sharing tables for family tea times, lunch with the girls, lunch with the guys, or a pizza party with your ride or dies.
The OG New York style pizza pie favourites are all back including the Signature “Civerinos” – Sugo, Sicilian fennel sausage, peperoni, rosemary, garlic oil, topped with burrata with some new additions including “Savage Garden”, a vegan pizza with double sugo, olives, roast peppers, mushroom, red onion, chilli, rocket and a Sicilian crumb & garlic oil. Also new, and paying homage to the convivial dining scene of NYC’s Italian family restaurants the menu now features giant sharing platters designed to be served “family style” including chicken parmigiana “The Big Parm” and the “Tagliata Platter” of steak strips, parmesan fries and truffle aioli. Small plates of authentic Italian cicchetti, bowls of traditional pasta and salads also feature, as well as the famous box of parmesan fries (to take home if you don’t finish!)
There are tables for walk-ins and bookings can be made on the day by calling the restaurant at 9am to secure a table. It is open Monday – Sunday, lunch – late.
Two of Edinburgh’s coolest brands have teamed up to bring you Slice PA, the first beer in the UK designed specially to complement pizza. Civerinos, Edinburgh’s famous New York style pizza pro’s have worked with Brewgooder to develop a pizza-perfect beer, exclusive to their Hunter Square restaurant and three Civerinos Slice venues.
Authenticity and flavour remain at the heart of Civerinos pizza, so the beer was especially created to work in tandem with the punchy sweetness of the San Marzano tomato and fresh basil sugo. Slice PA is brewed with naked oats and loaded with mosaic and cascade hops to create a refreshing and light drink, ready to be enjoyed under Civerinos’ iconic neon lights. Slice IPA, like all Brewgooder beers, helps to fund access to clean water projects around the world.
Michele Civiera, owner and founder of Civerinos, said:
“We’re stoked to be working with our friends at Brewgooder and love the way they think out of the box like us. The idea started from a stroll along Portobello beach from our Prom Slice and the whole team has enjoyed the creativity of the process. We’re quite literally putting our stamp on a Brewgooder can and I know our customers will love the way it matches with our pizza. The response to the re-opening of our Hunter Square venue has been amazing. Now I can’t wait for everyone to enjoy our popular slices along with a can of the best beer in town – happy in the knowledge that their drink is making a difference to people around the world.”
Not only is this partnership a match made in pizza heaven, but the sales of the beer also supports vital clean water projects around the world: every 330ml beer can is converted into 33l of clean and accessible water. Brewgooder’s mission is to improve people’s lives around the world and make positive changes through their beer. Alan Mahon, founder of Brewgooder added:
“As a team we have always admired the Civerinos brand, when the opportunity came up to create this beer I felt there was no one better to collaborate with as we both share the same values and vibe.”
Slice PA is available from all Civerinos venues, as well as on the app and Uber Eats.
Civerinos Italian Dining Room, 5 Hunter Square, Edinburgh, EH1 1QW
The first book from Scotland’s celebrated Bad Girl Bakery is to be published on 2nd November 2021.
The bakery and cafe, based in the Black Isle village of Muir of Ord in the Scottish Highlands, is run by Jeni Iannetta and her husband Douglas Hardie. Unapologetically generous and indulgent, Jeni’s cakes, bakes and biscuits have won a loyal following since the bakery opened in 2017.
The new book, Bad Girl Bakery, contains over 100 of Jeni’s favourite baking recipes illustrated with photographs by Clair Irwin. Chapters include everything from ‘Cake for Breakfast’ to ‘Leftover Cake’ via an entire section dedicated to Millionaire’s Shortbread. Recipes include Pimped-up Shortbread; Salted Caramel Crumble Bar; Raspberry Doughnut Brioche Buns, Granola, Greek Yoghurt & Berry Muffins; White Chocolate & Cardamom Sticky Buns; Chocolate Caramel Fudge Layer Cake; Deluxe Coconut Brownies and many more.
These aren’t recipes with hundreds of steps, requiring specialist kit; it’s about baking with the best ingredients in a way that celebrates texture and flavour. They are do-able, fast, with simple instructions and tricks that yield the tastiest results and look great without hours and hours of work.
For Jeni, baking is about the occasional indulgence that’s worth it. It’s about baking as a process that brings joy. Jeni’s baking career didn’t start with formal training – she’s a home baker that’s turned professional. These recipes echo this spirit with a pragmatic approach that offers variations on themes and ways to transform dishes for a vegan or gluten free diet.
Jeni said:
“This is a book for people who love cake and love to bake. People like us, who read baking blogs or watch baking shows and get excited about the latest baking books. Our baking has always been about understanding that cake isa treat. People don’t tend to treat themselves as often as theyused to, so when they do, it has to count. Have you ever eatena cake and felt disappointed? That you’ve wasted your treat,your calories or your time baking it? At Bad Girl Bakery we wantour cakes to exceed people’s expectations, to be about flavour,texture, hidden surprises, generosity and impact. ‘Ooft, look atthat!’ is something we hear a lot at our cake counter.This way of baking is not complex and I hope this book inspires people to try out the recipes we’ve developed over the years.”
Bad Girl Bakery opened its bakery and café in Muir of Ord in 2017 and has since built a reputation for its outstanding cakes and bakes, winning a number of awards, as well as contracts to supply the Caledonian Sleeper, National Trust for Scotland and cafes across the region. The Coronavirus crisis forced a reshaping of the business with the shop and café at its heart, allowing Jeni to focus on what she loves best: creating indulgent bakes with generous fillings, seasonal twists and innovative flavour combinations. The bakery’s name gently pokes fun at people who frown on indulgence – or as Jeni says, “You know, the people who tut and say, ‘Oh, you bad girl,’ when you reach for a treat.”
Because Bad Girls make good cake…
Bad Girl Bakery by Jeni Iannetta is published on 2nd November 2021 and will be available from bookshops nationwide at £20.
Kitchen Press titles are distributed by BookSource.
Opening in Ullapool this summer, The Dipping Lugger* is a unique restaurant with rooms overlooking the shores of Loch Broom on Scotland’s West Highland Coast. It will be the first of its kind in Scotland to have interiors by renowned designer Eve Cullen-Cornes and a dining room overseen by head chef David Smith, formerly of Boath House, Nairn.
The restaurant is housed in what was previously the parish manse, dating back to 1789. It was partly rebuilt by Thomas Telford in 1829 and has been lovingly and painstakingly restored into a luxury retreat and restaurant by owners Robert Hicks and his partner Helen Chalmers with grant support from Highlands & Islands Enterprise. Robert, whose background is in hospitality, has worked at the two Michelin starred Altnaharrie Inn, Gleneagles, Gidleigh Park and London’s Four Seasons.
At the helm in the kitchen will be David Smith whose menus are set to showcase the fantastic seafood that Ullapool is famous for, as well as locally reared meat from surrounding farms. David has a stellar cooking CV which includes some of Scotland’s best restaurants, such as Boath House and Ullinish Country Lodge Hotel. A six course dinner menu and four course lunch menu with both be on offer with dishes such as Loch Broom scallop, yuzu, mushroom and Turbot, chicken wing, asparagus.
The 18-cover restaurant also features ‘The Tasting Room’ – an intimate two table dining room that doubles as a gin sampling room, where guests can enjoy a dram of Seven Crofts gin, from Robert and Helen’s award winning Ullapool distillery – Highland Liquor Company. The unusual nooks and crannies don’t stop there; overnight guests can also enjoy a nightcap in their own ‘Sweet Shop’ – a dedicated treasure trove of sweet and liquid treats in the first floor honesty bar.
The attention to detail is evident throughout the property and the owners have ensured that the rooms remain true to their roots by working with local craftspeople, including Highland Stoneware to create bespoke pottery made from the very rock the restaurant sits on, and tableware crafted using local wood.
Upstairs are three stylish and comfortable en suite bedrooms which, along with the dining rooms and guest drawing room are the creative vision of interior designer Eve Cullen-Cornes. Cullen-Cornes specialises in creating memorable dining destinations having worked on The Padstow Townhouse by Paul Ainsworth and Tom Kerridge’s Hand and Flowers.
She’s married the natural elements and opulence, with wooden parquet flooring, velvet and leather upholstery and marble tabletops. Tones of rich red, inky blue and vibrant emerald green, slate and soft greys and golds blend seamlessly, while the rooms are softly lit, with plenty of Highland light and real fires throughout to create welcoming and comfortable spaces.
The bedrooms follow in a similar theme. Crisp white linen is offset by soft tartan wool blankets in muted tones which bring the colours of the surrounding water and landscape into the room, whilst the bright, bold wallpaper and artworks provide a subtle quirkiness. The generous en suite bathrooms pay homage to the past with stand alone roll top bathtubs taking centre stage.
Dinner is served Wednesday to Saturday from 6pm – 9pm. £65 pp, with optional wine pairing for £45 pp.
Lunch is served Thursday to Sunday from 12pm – 2pm. £30 pp
Dinner bed and breakfast for two people starts from £380.
To book call 01854 613344 or visit the website www.thedippinglugger.com
The Dipping Lugger
4 West Shore Street
Ullapool
*A Dipping Lugger is a sailing vessel defined by its rig, using the lug sail on all of its one or several masts. They were widely used as working craft, particularly off the coasts of France, England, Ireland and Scotland.
The two chefs behind Edinburgh’s popular at-home fine dining pop-up Bad Seeds, Tomás Gormley and Sam Yorke are to open their first restaurant, Heron, on The Shore in Leith on 14 July. The two chefs, who have worked in some of Scotland’s top kitchens, including Restaurant Andrew Fairlie and The Lookout by Gardeners Cottage will open their fine dining venture at 87-91 Henderson Street, in the space once occupied by The Raj restaurant this July.
With views of Edinburgh’s picturesque Water of Leith, Heron will be in good company, situated a stone’s throw away from Michelin starred Restaurant Martin Wishart. With two head chefs at the helm, Heron will offer farm to table fine dining with an a-la-carte menu that will change every few weeks, showcasing the best of Scotland’s seasonal produce including organic fruit & vegetables, wild fish & seafood, game & heritage breed meat.
The restaurant space, and kitchens have been completely refurbished to create a light-filled, contemporary space that retains the original high ceilings, cornicing and floor to ceiling windows which overlook the Water of Leith. The plant-filled dining room will also feature a lounge area for pre-dinner drinks, which can also be enjoyed al fresco in good weather, as well as a central bar.
The a la carte menu will feature a choice of snacks, starters, mains and desserts and will be available for lunch Friday – Saturday and dinner Wednesday – Sunday. A set lunch menu will also be available at weekends with three-courses for £29.
Dessert: Dark chocolate, fudge and raspberry / Preserved peaches, yogurt, almond
The modern Scottish menu will draw inspiration from the pair’s classical training, using simple seasoning to highlight the quality of the ingredients. Local suppliers will include Griersons Organics, Phantassie Organic Farm and The Free Company. The pair have also commissioned local ceramicist Borja Moranta to design their tableware which will complement a relaxed and comfortable interior.
As head chef at The Lookout by the Gardener’s Cottage Tomás was one of six UK chefs named ‘one to watch’ at The Staff Canteen Awards 2020. Originally from Ireland, Tomás grew up in Leith and has spent six years working in Scotland’s most prestigious restaurants, including two-star Restaurant Andrew Fairlie, 21212 and Le Roi Fou. In January 2021, the pair launched Bad Seeds, a pop-up dining at home service which sold-out each week and garnered glowing reviews from restaurant critics.
Joining the team as general manager, Glen Montgomery was previously head sommelier at Restaurant Andrew Fairlie and Number One and was general manager at Isle of Eriska the year they gained their Michelin Star.
Behind the bar will be manager, Seoridh Fraser who has over 18 years’ hospitality experience across Edinburgh and the Antipodes, including The Witchery, Number One and Sydney’s The Bentley Group. Heron will be pouring Charles Heidsieck NV Brut Reserve as their house Champagne; widely considered the best non-vintage Champagne Charles Heidsieck is synonymous with excellence and, much like the restaurant, puts quality first. Within the drinks range will be a small, but well-curated selection of craft beers from notable producers including The Kernel, Mikkeller, Brouwerij Boon and Edinburgh’s redoubtable Pilot Brewery augmented by Ayinger’s Kellerbier on draught for the restaurant’s opening. Heron will also be offering a choice of bespoke cocktails and perfect serves, offering innovative and playful alternatives to well know cocktail classics.
Joining Glen and Seoridh front of house is Sara Mele who worked with them both at The Witchery by the castle. She also spent time at the city’s Café St Honoré with chef Neil Forbes and learnt about vermouth in Banksii in Sydney!
Booking lines now open, with phone and website reservations available
Kaori Simpson, who hails from Tokyo and owns Edinburgh’s Harajuku Kitchen has opened a street food version of the restaurant in the capital’s Little King Street as part of the new St James Quarter development’s al fresco grab and go offering.
The Japanese bistro, which started as a market stall serving noodles and gyoza, has gone back to its roots with the opening of the pop-up street food shack with a menu passionately created by Kaori and Head Chef, Nobuo Sasaki, that features Sushi burritos and Japanese Poke bowls served alongside favourites such as Yakisoba noodles and Kara-age chicken. The Sushi burritos can be customised and come with a choice of 11 filling combinations including prawn katsu, spicy salmon, prawn, avocado and tuna as well as vegetarian and vegan options. All burritos are packed with lettuce, cucumber and Asian slaw. There are four Poke bowls to choose from and soft drinks to accompany the food.
Kaori said:
“When the opportunity to become part of the St James Quarter was presented to us, we could not turn it down. We are so excited to be part of one of the biggest developments that Edinburgh has seen in recent years.
“The menu reflects my Japanese heritage and incorporates all the things I love about Japan. The street food side of the business has always been a passion of mine as this is where we started. We are looking forward to the year ahead and growing the Harajuku Kitchen brand.”
Harajuku Kitchen, which launched in Edinburgh in 2013, is firmly rooted in authentic Japanese comfort food and street food, having started out as a stall at the city’s popular Stockbridge Market. Kaori prides herself in providing a unique and exciting Japanese eating experience, adhering to the fundamentals of the country’s cooking, which is underpinned by a deep respect for ingredients and their natural flavours. The restaurant has won numerous awards over the years; it was crowned Best Japanese Restaurant at the Asian Curry Awards in 2016, in 2018 it won Best Street Food at The Edinburgh Restaurant Awards and in 2019 Harajuku Kitchen took the title of Best Restaurant in Scotland at the Golden Chopstick Awards.
A striking new al fresco Spritz Garden at Edinburgh’s new St James Quarter is set to launch on 24th June by the team behind Edinburgh Cocktail Week, the same day that the vibrant shopping destination will open its doors for the first time.
Run in partnership with the French aperitif, Lillet, the two-month summer pop up will be placed on Register Square at the main entrance of St James Quarter, 24th June – 29th August, and will form part of a wider events series taking place in celebration of the St James Quarter phase one opening.
A luxury oasis to experience in the city this summer, The Spritz Garden takes inspiration from the dreamy lands of Southern France. Entering through a stunning floral arch, visitors will find a space adorned with flowers for capturing the perfect selfie moment, complete with a swing, cocktail cart and parasols to relax and sip cocktails under.
A team of expert mixologists have created a summer menu with a refreshing selection of Lillet spritz cocktails, sophisticated tipples and signature serves, complemented by a selection of premium spirits, champagnes, local beers, no/low options and London Essence mixers.
To mark the opening of the city’s St James Quarter, a special Ribbon Cocktail has been created using Lillet Blanc, Ki No Bi gin, honey, yuza saki and lemon, topped with champagne and garnished with a gold edible flower and lemon twist.
Gary Anderson, Managing Director of Edinburgh Cocktail Week said:
“St James Quarter is a major development for the city – one that will bring added vibrancy and colour to an already dynamic side of town, so we are thrilled to host our first-ever summer pop-up experience in such an exciting space.”
“This summer is all about catching up with friends, so ahead of this year’s Edinburgh Cocktail Week in October, we wanted to create an outdoor space for people to reconnect with friends over a cocktail in the sunshine. Together, with Lillet, our bar team have created an elevated menu of refreshing spritz style serves and classic cocktails that will transport guests to the floral lands of Southern France.”
Lillet is a refreshing wine-based apéritif with a fruity, floral taste, best served as a Spritz with a strawberry, mint and cucumber garnish. Established in 1872 in the wine cellars of Podensac (a small village South of Bordeaux), it is prepared by cellar masters still using the same 19th century techniques today.
Laura Stephen, Brand Director of Lillet said:
“Lillet brings a hint of French sophistication to those seeking a stylish and refreshing aperitif whilst relaxing in the sunshine, and we’re delighted to be partnering on The Spritz Garden at St James Quarter to bring some much-needed moments of conviviality to consumers this summer. At just 17% ABV, Lillet is perfectly positioned to cater to the growing consumer demand for sophisticated, low-alcohol spritz-style serves, and is delicious served with tonic, plenty of ice, strawberry, mint and cucumber.”
Nick Peel, Managing Director at St James Quarter, said:
“Not only are we counting down the days to our doors opening and revealing our vibrant shopping destination to the world, but we’re also ecstatic to be celebrating this moment through our partnership with Edinburgh Cocktail Week.”
“The Spritz Garden is part of a unique events programme in place for launch – which will include a host of activities to fill everyone’s social calendars – from foodies to families, we’ve really made sure there’s something for everyone to enjoy! More will be revealed soon!”
The Spritz Garden will be open daily from 11am – 10pm. The 80-cover space will operate on a two-hour reservation basis. There will be a £5 charge for pre-booked tables, with a limited number of tables available for walk ins with no reservation fee. Table service will be in operation with table-assigned hosts taking orders. All local authority and Scottish Government restrictions and guidance will be practiced at The Spritz Garden including Track & Trace, social distancing, PPE, hand-sanitising stations and regular cleaning of surfaces. The Spritz Garden will be open from Thursday 24th June – Sunday 29th August.
