With the long summer days and the August festival almost upon us, the vibe in Edinburgh is ramping up. And with that comes the official opening of Festival Village, the outdoor venue above Waverley Mall. Wander in off Prince’s Street after a day out and you’ll come across the newly decorated space. While the bones remain the same – wooden floors, tables dotted about, pop-up bars, a microphone stand set up for live music – this year’s decor is entirely different. Think bare lightbulbs hanging low from the makeshift ceiling, pale pink, orange and white flowers strung about and the bar brightly painted with florals. This year’s headline acts are The Secret Herb Garden, a boutique gin distillery, cafe and garden just south of the city, and Smugglers Spirits, makers of small-batch spirits and named after the smugglers who used to ply their trade during the 18th-century prohibition. Founding director of The Secret Herb Garden Hamish Martin, sporting a kilt, takes to the mic to chat about his craft. Being a herbalist means he grows his own herbs and botanicals on his family’s 7.5-acre plot: “I refuse to grow anything that needs artificial peat or isn’t happy in our own climate”, he says. Among the 600 plant types available is, for instance, the apothecary rose. Originally, he explains he created his rose gin “just for a laugh at home but after discussing how to make a living with my wife, she suggested we make a business out of it.” In 1997 (“2017” his daughter corrects him from the crowd to a wry laugh), the distillery was born. Other botanicals include lemon verbena, which he explains “really packs a punch” and juniper, a gin staple, which is “grown like a vineyard” on the property. That said, if you’re out enjoying those summer evenings, we suggest heading round to Festival Village for one of these perfect serves: Apothecary Rose Gin: pair with light tonic water and garnish with raspberry and mint. By The Secret Herb Garden Lemon Verbena Gin: serve with light tonic water and lemon as a garnish. By The Secret Herb Garden Old Sins Navy Strength Gin: drink with ginger beer and an orange wedge. By Smugglers Spirits Smugglers Gin: add classic tonic water and a lemon wedge. By Smugglers Spirits Top tip: walk-ins only – so get there a little early to grab yourself a good spot. If you head to the space around the back of the market, there’s a fantastic view over the Old Town. Opening hours Monday to Sunday: 11 am to 10 pm Contact details Instagram: @festival_village Twitter: @fest_village festivalvillage.co.uk

Scottish Parliament passes the bill after Stage 3 debate. The Good Food Nation Bill was passed in the Scottish Parliament 15 June 2022. The bill enshrines in law the Scottish Government’s commitment to Scotland being a Good Food Nation, where people from every walk of life take pride and pleasure in, and benefit from, the food they produce, buy, cook, serve, and eat each day. The government's approach aims to create links between policy at the national and local levels, with national government, local authorities and health boards all creating good food nation plans. Those plans will set out clear outcomes, indicators and policies across a range of areas relating to food including the environment, health and the economy. A Food Commission will also be established for scrutinising and making recommendations in relation to the good food nation plans and progress reports; conducting research; and providing advice to Scottish Ministers and relevant authorities in carrying out their duties under the Bill. Rural Affairs Secretary Mairi Gougeon said: “The Good Food Nation Bill reinforces our commitment to ensuring that everyone in Scotland has access to healthy, nutritious fare and that businesses and public kitchens commit to producing, selling and serving good food. “Organisations can play a leading role in this process – looking at how they boost local procurement, cut down food waste and packaging and use in-season produce as well disposing of food waste in an environmentally friendly way. “In addition, food education can equip school pupils with the key skills they need to cook tasty, nutritious meals using the incredible array of world-class produce we have, and also make informed food choices when they are away from home. “I would like to extend my gratitude to my colleagues in parliament, partners and everyone involved in making this a reality. The passing of this Bill lays down the foundation, and gives us a firm start, to achieving our goal of being a Good Food Nation.” David Thomson CEO Food & Drink Federation Scotland said: “FDF Scotland welcomes the Good Food Nation Bill and highly values the importance the Scottish Government places on food and drink. “The Bill will be a key element in ensuring that Scotland’s critical food and drink producers are supported in their journey to a sustainable, resilient and profitable future.” Director of Nourish, Peter Ritchie said: "The good food nation bill lays the foundation for transforming Scotland's food system for future generations, with benefits for health, climate, nature, communities and businesses. “It’s good that the Bill’s been strengthened by the establishment of an independent food commission. The challenge now is to build on the cross party support for the Bill to develop ambitious cross cutting food plans and policies at local and national level." National Chef of Scotland Gary Maclean said: “The Good Food Nation Bill is a welcome intervention in highlighting the importance of good food especially to our younger generation. “I will continue to work closely with the Scottish Government and other partners in encouraging people to take a keen interest in their food and in understanding the benefits of healthy local produce.” Full details of the bill as passed are available here

Press release The brand-new Virgin Hotels Edinburgh is now taking reservations for its highly anticipated Commons Club Virgin Hotels, the luxury lifestyle hotel brand by Virgin Group founder Sir Richard Branson, announces that its flagship restaurant and bar, Commons Club, located inside the newly opened Virgin Hotels Edinburgh, is now open. The luxurious modern day social club will officially open to the public on Tuesday 14th June. For those eager to get ahead of the crowd, reservations can now be made directly on the hotel’s website at https://virginhotels.com/edinburgh/dine-and-drink/the-commons-club/. Nestled across two floors, Commons Club is designed to be a playful yet sophisticated environment for guests to eat, drink and vibe in the heart of Edinburgh and will showcase contemporary Scottish seasonal cuisine using the freshest produce straight from Scotland’s local larder for diners. Newly appointed Executive Chef, Steven Wilson, has created a menu that will cater to all tastes. For starters, guests can enjoy an array of stunning dishes including, Ceviche with line-caught & cured wild seabass, shaved fennel, dill, nashi pear & green olive puree; Wagyu Tataki with Scottish wagyu beef “Tataki style”, fried garlic, ponzu green onion puree & parsnip crisp and Risotto with Scottish farm spelt & barley risotto, baby morels, lightly-roasted almonds & shaved fresh summer truffle. Moving onto mains, guests can choose between Halibut with pan-seared Gigha halibut, confit aromatic farm seasonal vegetables in a light saffron & Shetland blue mussels velouté; slow roast Perthshire chicken “dinner” with fondant potato, baby leek, morel mushrooms & fresh peas, crispy chicken & Pata Negra croquet, bread sauce, roast chicken jus & chive oil and Isle of Mull seaweed tortellini pasta filled with wild herb ricotta, clay oven-roasted artichoke, pea & feve etuvee, vegetarian parmesan air. Guests can also explore a range of bespoke cocktails created with locality in mind, helping to bring a sense of Scotland into each of the flavours. From a ‘Breakfast in the Highlands’ made with Glenfiddich 15 Single Malt Whisky, Brown Butter, Toasted Oat Amontillado Sherry, Heather Honey and Bittered Sling Kensington Aromatic, to a ‘Queen Street’ made with Bacardi Carta Blanca Rum, Martini Reserva Ambrato, Lemon, Celery Bitters and Islay mist, there’s something for everyone to enjoy. Commons Club is situated within the brand-new Virgin Hotels Edinburgh located in the landmark India Buildings in Edinburgh’s Old Town, a stone’s throw from Edinburgh Castle. The finished hotel will feature 222 Chambers and Grand Chamber Suites and multiple dining and drinking outlets, all with their own unique space and distinct design. Accompanying Commons Club later in the year will be Eve, a vibrant, all-day dining space, offering a progressive approach to late night entertainment in Edinburgh. The hotel site is also home to a 19th century church, known as Greyfriars Hall, that is being beautifully restored and repurposed as a special event venue. In addition, the hotel will offer a rooftop sanctuary with unobstructed Edinburgh Castle views. Scott McArdle, General Manager of Virgin Hotels Edinburgh, commented: “Edinburgh is such an iconic city and we’re thrilled it will be the home of our flagship restaurant and bar within the first Virgin Hotels in the UK and across Europe. Commons Club is a unique offering that will complement the current offering of the hotel. The food and drink menus will bring an array of local flavours to the table and can’t wait to welcome everyone in to try them. " Steven Wilson, Executive Chef of Virgin Hotels Edinburgh, said: "After years of travelling the world and working in some unforgettable restaurants and hotels, I'm so excited to be back in my hometown and to be part of this iconic opening in Edinburgh. “We really do have access to the highest quality local produce right on our doorstep in Scotland and that’s something the menu at Commons Club celebrates. Guests will enjoy our timeless menu that will continue to evolve with the seasons, keeping them coming back time and time again.” All guests can sign up for the brand-wide guest preferences and loyalty program ‘The Know’, which grants a personalised hotel experience that allows for access to room upgrades, member rates, special events and a complimentary cocktail hour in Commons Club - all when booking directly with Virgin Hotels. All Chambers and Suites have integrated tech capabilities, which can control lighting, thermostats, TVs, and order room service directly via the mobile app, Lucy which is exclusively available to Know members. Lucy also gives guests the ability to check in prior to arrival and can be used as an access key to their Chambers. Chambers are also pet friendly, with complimentary ‘pet-menities’ available, including dog beds and food and water dishes. The hotel has been developed and is owned by Flemyn and managed by Virgin Hotels. Reservations for the hotel are also open and can be made directly on the hotel’s website www.virginhotels.com/edinburgh. Follow along on social media, Instagram @commonsclubedi, Facebook, Twitter and YouTube

Get transported to the sun-drenched shores of Miami and the white sands of Ibiza with Six By Nico’s latest offering, Miami to Ibiza. It was the perfect precursor to my dining partner’s belated 40th celebrations which will take place on the Balearic Island in September. Nico Simeone’s concept is simple – an affordable six-course tasting menu, which changes every six weeks. At £37 for the tasting menu, and £30 for the matching wines, it’s a tried and tested idea that continues to wow guests, with dishes theatrically served and presented as mouthfuls of pure pleasure, both aesthetically and taste-wise. This new menu, which is cooking until 17th July, spans two continents and includes six incredible dishes, with dietary dislikes and allergies catered for, with no questions asked, nor disdaining judgement from a slick and well-versed team. Even the vegetarian offerings cleverly mirror the textures and flavours of their meat alternatives. We kicked off our evening with their aperitif, a Miami Vice (£7.50), which was sunset in a glass. A cocktail of strawberry, lime, pineapple liqueur, coconut rum and coconut mist, conjured up memories of summer evenings and the sweetness of the drink worked perfectly with the snacks (£6.50) of smoky, chargrilled Padron Peppers with Smoked Sea Salt and Aioli, and Pan Con Tomate, La Barca Olive Oil, a bruschetta-like offering. Course 1 – Similar to little arancini balls but made with paella, this dish immediately transported us to Café Mambo in Ibiza, watching the sun going down. Course 2 – Annoyingly my seafood allergy meant I was served the Tofu Tempura option. Not normally a fan of, in my opinion, this nondescript bean curd, this crispy tofu, had a lot going for it. Whilst it still hasn’t won me over to being a tofu fan, a lot of thought had gone into matching the texture of the tuna, with a vegetarian option. And for once, the tofu actually had some flavour. However, the best bit about this course was the matching wine from Austria. – our favourite. A superb Pinot Blanc, light, honey and walnuts with a pretty citrus and floral flavour. Superb. Course 3 – The matching wine, Campo Nuevo Viura, had a pleasant sharpness of apples and pears that complemented the mustard and gherkin accompaniments to the unctuous pork. Made with 60% percent Macebo grapes and 40% Chardonnay, it had a long taste but a short finish on the palate and cut through the fattiness of the pressed pork sandwich. Course 4 – Caty, our waitress, tells us the matching wine, from North-East Spain, is a popular serve in many of the Michelin star restaurants. With its herbal, floral notes and minerality, the wine worked with both the Sea Bass and my oozing and comforting Manchego Cheese Ravioli, with its Ajo Blanco (almond and garlic) foam. Micro-filtered, it had slight carbonisation. Course 5 – With a palate of dark chocolate and cherry liqueur with a hint of spice, this 100% Merlot wine was served with the Churrasco, which celebrates the art of chargrilling and smoking food. Hot crispy onions, an onion and caper compote, pickled onions, and chargrilled spring onion - were served with beef cooked two ways. Course 6 – The fortified wine mixed with brandy (17.5% ABV) was nectar in a glass. For fans of Pedro Ximénez (PX), you’ll love this, as it brought out the sweet, yet fresh flavours of the Little Havana desert. The brandy snap cigar was a lovely ‘nod’ to the Cuban cigar and the Cuban influences of Little Havana in Miami. The final piece of theatre was a Pina Colada foam spooned over the dessert, served from a golden pineapple. If you’re looking for a way to escape our dreich Scottish summer, head to Six By Nico and you will be transported to places where the sun always shines. Finally, a big shout-out must go to our serving team, in particular the affable Caty and stylish Jonathan, who both know the menu and the wines, like the back of their hands and added to the enjoyment of our dining experience. Their engaging personalities brought the theatrical dining experience to life. THE MENU Course 1 – THE IBIZA SUNSET – Paella Bombas, Saffron Aioli, Roasted Red Pepper, Crispy Chorizo Course 1 – Vegetarian – Paella Bombas (without lobster), Saffron Aioli, Roasted Red Pepper Sauce, Basil Crisp Course 2 – MIAMI BEACH - Seared Tuna Loin, Bonito Emulsion, Cucumber, Spring Onions, Chilli Ponzu Dressing MATCHING WINE – The Dot Austrian Nut, Pinot Blanc, Weingut Pfaffl, Niederösterreich, Austria – Our favourite wine, it had an apple and pear sweetness to it. Course 2 – Vegetarian – WYNWOOD WALLS – Tofu Tempura, Radishes, Saffron Emulsion, Cucumber, Spring Onion, Chilli Ponzu Dressing. Course 3 – THE CUBAN – Pressed Pork Sandwich, Mustard Emulsion, Gherkin Relish, Choucroute, Pickled Mustard Seed MATCHING WINE – Campo Nuevo Viura, Boegas Agronavarra, Navarra, Spain – Course 4 – ES VEDRA – Sea Bass, White Grape, Beach Herbs, Celery, Smoked Potato, Ajo Blanco Course 4 – Vegetarian – FORMENTERA – Manchego Cheese Ravioli, Grapes, Almonds, Ajo Blanco Foam MATCHING WINE – Gozatu Txakoli, Astrobiza, Ayala Valley, Spain Course 5 – CHURRASCO – Beef Rump Cap, Barbecue Rib, Smoked Emulsion, Onion & Caper Compote, Chimichurri MATCHING WINE – Merlot 2015, Irgum Burgm, Villany, Hungary Course 6 – LITTLE HAVANA – Coconut & Rum Parfait, Marinated Pineapple, Brandy Snap Cigar, Passion Fruit Mousse, White Chocolate Namelaka, Pina Colada MATCHING WINE – Moscatel De Setúbal, Bacalhôa, Setúbal, Portugal

Jimmy Lee, a celebrity chef, is bringing a new pan-Asian wok-based street food concept to the city's St James Quarter. Leith Woks is a wok-based street food restaurant serving fiery Cantonese cuisine while incorporating some of the finest fresh ingredients from Scotland's larder. The new restaurant will be housed within Bonnie & Wild's Scottish Marketplace. Quick, fresh, hot and endlessly interesting, Leith Woks' inventive suggestions will be used to modernise some of the nation's favourite Chinese dishes. The Edinburgh restaurant joins a vibrant and exciting community of chef-led eateries within Bonnie & Wild’s casual-dining food hall, including his hugely successful Hong Kong Street Food brand, Salt and Chilli Oriental as well as Creel Caught by Gary Maclean, CHIX, east PIZZAS, El Perro Negro, Radge Chaat, Broken Clock Patisserie, Stack & Still and Joelato. Small plates such as Ayrshire Pork Ribs Peking Style, Duck Spring Rolls with Hoi Sin Bramble dip, and Chicken Satay Skewers as well as larger plates such as Slow Cooked Scotch Beef Curry with Coconut Rice and Ramsay of Carluke Pork Chow Mein, will be available. Chef Jimmy Lee said: "Leith Woks will celebrate fragrant stir-fry dishes made with some of the best fresh ingredients Scotland has to offer. Our menu will be updated on a regular basis and will feature tasty meals with vibrant Asian flavours" Leith Woks is a new concept from the award-winning chef who operates in Glasgow's West End, Edinburgh St James Quarter and Glasgow Hamilton and celebrity haunt Lychee Oriental in Glasgow City Centre. Jimmy, who also has a burgeoning media career, appeared on the BBC’s Great British Menu, as a judge alongside Prue Leith on Channel 4’s My Kitchen Rules and with Kirstie Allsopp on Kirstie's Handmade Christmas as well as presenting his popular STV cookery series, Julie and Jimmy's Hot Woks. Bonnie & Wild’s Scottish Marketplace is one of Scotland's largest food and beverage sites, comprising eight food stalls, four speciality retailers, three bars, and a flexible events space. The venue is able to seat more than 350 guests. Ryan Barrie, Operations Director at Bonnie & Wild, said: "Jimmy Lee's new venture Leith Woks is another brilliant addition to Bonnie & Wild, adding to a roster that already includes the likes of high-profile chefs Gary Maclean and Tony Singh, as well as local favourites Joelato, east PIZZAS, Stack & Still, El Perro Negro and of course Jimmy's other venture, Salt & Chilli Oriental. Like the other food stalls at Bonnie & Wild, Leith Woks will show off the quality and diversity of Scotland's world-class produce in ways that I'm sure will delight and excite our many guests. I can't wait to try it!." Leith Woks will open weekly Monday - Sundays from Wednesday 8th June 2022.

Every Saturday (10:00 am – 5:00 pm) Grassmarket Market – Local produce, crafts, and vintage finds in a lively historic square.

This June, Holyrood Distillery will welcome some of Edinburgh’s best craft breweries alongside a selection of Scottish new wave whisky distilleries for ‘The Mash Up’ – the city’s first three-day beer and whisky event. Taking place between Friday 3rd and Sunday 5th June, tickets (£35 per person) include two half pints and a dram from chosen exhibitors as well as tasting samples (10ml) from everyone else. Guests will have access to Holyrood Distillery’s spirits lab and whisky distillery, have the opportunity to chat with local brewers and distillers and take the chance to enjoy slices from the acclaimed Pizza Geeks who’ll be serving up their famous Neapolitan-inspired pizzas in the courtyard. Breweries taking part include Pilot, Newbarns, Cross Borders, Campervan, Stewarts Brewing, Other World Brewing, Bellfield, Barneys, and Cold Town Beer. Distilleries include Kilchoman, Clydeside, Nc’Nean, Glasgow Distillery, Isle of Raasay, Wemyss Malts and Woven. There are three slots to choose from 12 noon, 3 pm and 6 pm, each lasting two and half hours. Customers can stay after or arrive early to explore the exclusive exhibitor ‘half and half’ pairing available at both the distillery’s indoor bar (open till 10 pm) and the courtyard (until 8 pm). DJs will be playing live sets throughout. The fun doesn’t stop there, as there will also be a Mash-Up afterparty taking place at the nearby High Dive bar (£10 per ticket), which includes a beer, cocktail, and whisky hi-ball. Another local drinking spot, Tipsy Midgie will host an exclusive dram guided tasting. Holyrood’s Distillery Manager, Marc Watson said: “We are thrilled to be hosting Edinburgh’s first combined beer and whisky festival, it’s an awesome opportunity to bring together some of Edinburgh’s finest breweries and Scotland’s most exciting distilleries. We want to put a spotlight on the outstanding brewing and distilling heritage of the city, but also have fun and bring people together to celebrate the delicious tradition of the Scottish ‘half and half!’ “ Tickets for The Mash-Up can now be purchased on the Holyrood Distillery website www.holyrooddistillery.co.uk. Recognised as ‘Visitor Attraction of the Year’ at Icons of Whisky 2021 Awards, Holyrood Distillery can be found at 19 St Leonard’s Lane, Edinburgh EH8 9SH. 0131 285 8977

The latest issue of Bite Magazine is online now and can be picked up in eateries and drinkeries around the city from Friday May 27. The front cover features a category winner from The Pink Lady Photography Awards, an annual competition. ‘Purple Podded Peas’ by Ania Elias won second placed in the category ‘Cream of the Crop’. Commenting on the front cover Founder and editor of Bite Magazine Sharon Wilson said: “We picked this photo for our June cover as we liked Ania’s dramatic take on such a seasonal ingredient.” Bite magazine suffered during the pandemic as hospitality closed down and is only just getting back on its feet. Founded in 2003 issues were published monthly until March 2020 when COVID-19 struck. Sharon Wilson explained: “Like many small businesses we shut down overnight. We had to watch our friends close their restaurants and bars, some never to open again, and of course many others in the hospitality supply chain suffered too. Often there was no financial cushion as many fell through the cracks of support offered. What we did discover however is how much we all valued our hospitality sector and we were able to rally. I picked up the phone to offer moral support to many restaurateurs and members of the Bite team ordered home delivery boxes and wrote reviews to support the trade. “ Bite Magazine is currently publishing bi-monthly issues but alongside other businesses in the hospitality sector is acutely where of the repercussions of Brexit and of the cost-of-living crisis. All are having an impact on the opportunity for post-pandemic recovery. Despite all of this, food and drink producers and restaurants and bars continue to try to thrive. Inside this month’s magazine, for example, there is news of Tom Kitchin’s next restaurant ‘Kora’ due to open soon. The magazine also mentions the return of The Edinburgh Food Festival at George Square Gardens in July, a residency from African restaurant Farin Road and much more. There are restaurant reviews written by local people of places they have visited both in Edinburgh and around Scotland. Scotland food and drink producers also receive regular coverage in the handbag-sized free magazine. In the June issue we learn about some new ice cream from Mackie's, new spirits from the Holyrood Distillery and a wild new spirit from Buck & Birch. Local restaurateur and Bite contributor Fred Berkmiller of l’escargot bleu also explains how he is growing much of his own vegetables at a garden on the outskirts of the city. The June/July issue of Bite is online now at www.bite-magazine.com and in eateries, drinkeries and retail from Friday May 27.

Award-winning chocolatier, Sebastian Kobelt, has rallied support from fellow independent Scottish food and drink producers and restaurants across Scotland for an online raffle to raise funds for Ukraine. Over £4000 has been raised so far but ideally £5000 is needed as this will feed 100 families for one month. Hotel and restaurant prizes include : Dinner for two at the award-winning Aizle, Edinburgh Dinner, bed and breakfast for two at The Roman Camp Hotel, Callander Lunch or dinner for four at Gary Maclean’s Creel Caught restaurant in Edinburgh’s St James Quarter Private whisky tasting for two with Colin Hinds at Tipsie Midgie in Edinburgh Lunch for two at The Cellar in Anstruther Lunch for two at The Gannett in Glasgow Dinner for two at Locanda de Gusti A voucher for 63 Tay Street Restaurant in Perth. Food and drink prizes include: An exclusive Glenmorangie Signet bottle A hamper with a selection of artisan chocolates from the award-winning chocolatier, Sebastian Kobelt A side of salmon from Belhaven Smokehouse A chutney masterclass with Jean Miller from the award-winning Millers Larder A Perfect Porridge Pack from Hamlyns of Scotland A voucher for the Cheese Byre Shop Plus, prizes from Harajuku Kitchen, Fidra Gin, Edinburgh Fermentarium, Chocolates of Glenshiel, Errington Cheese, Jump Ship Brewing, Spice Witch, Gullane Glogg Nuisance Drinks, Great Glen Charcuterie and Linlithgow Distillery. Sebastian Kobelt said: “It’s impossible just to sit back and watch the war unfolding and do nothing. I have my own family and it’s heartbreaking to watch so many families being separated without knowing whether they will ever see each other again.” “The raffle will go a little way to show that Scotland’s food and drink community stands firmly with the people of Ukraine, and hopefully we can go some way to raise much-needed funds for people who are fleeing the war. Many thanks to all my fellow producers and restaurateurs who have generously donated prizes." “£100 could provide emergency food for two families for one month. We’re aiming to sell at least 500 tickets, so we can support 100 families.” Tickets are on sale now at app.galabid.com/fundsforukraine. Tickets cost £10 each and 100% of the money raised will go to the DEC Ukraine Humanitarian Appeal. The winners will be drawn at random on 27th May 2022, and winners will be contacted by email on 3rd June 2022

Aldi Scotland is adding to its range of own brand premium gin, with the addition of the new Toradh (pronounced Tor-ig) Seville Orange Flavour Gin. Hitting shelves across all 102 Aldi Scotland stores, it is the latest Scottish gin to be offered by the value supermarket selling for just £14.99 for a 70cl bottle. The perfect way to be-gin summer, the new addition to the Toradh range is a rich and vibrant gin, bursting with flavour. Boasting notes of light lemongrass and a delicate, floral orange blossom, when topped with ice and a cold splash of Ridge Valley Tonic Water (500ml, £0.99) customers get an incredibly smooth and delightful G&T with a fruity twist. The Seville Orange Flavoured Gin is the sixth edition in Aldi Scotland’s own brand premium Toradh range, which also includes Plum and Pink Grapefruit Gin; Tropical Gin and the classic Original Gin, meaning Scots shoppers have an incredible selection to choose from. The range is inspired by Scotland’s natural landscapes and its world-class larder. ‘Toradh’, meaning ‘produce’ in Gaelic, celebrates Scotland’s fertile lands and the abundance of fine ingredients grown here. Aldi Scotland pride themselves in working with a wide range of Scottish suppliers who are passionate about bringing the best of Scotland’s vibrant food and drink industry to their customers. Graham Nicolson, Group Buying Director, Aldi Scotland said: “Our Toradh Gin range is already incredibly popular, and the Seville Orange Flavour Gin will make the perfect addition to the collection. “It is an incredibly refreshing drink, bursting with flavour and vibrant notes, that is sure to delight our customers. “Scotland has such a rich abundance of fresh ingredients, which is almost unmatched by any other country in the world. Our Toradh range was created in homage to our land and to the fresh produce grown here, and we are fortunate to work with such a high calibre of suppliers to bring it to shelves.” You can find you nearest Aldi here. Aldi Scotland’s Toradh Gin Range includes: Toradh Seville Orange Flavoured Gin (£14.99, 70cl) Toradh Plum and Pink Grapefruit Gin (£14.99, 70cl) Toradh Tropical Gin (£14.99, 70cl) Toradh Original Gin (£14.99, 70cl) Toradh Scottish Premium Pink Gin (£14.99, 70cl) Toradh Rhubarb and Ginger Gin (£14.99, 70cl) Toradh Tropical Martini Ready to Drink Cocktail (£1.49, 250ml) Toradh Citrus Gin Fizz Ready to Drink Cocktail (£1.49, 250ml) Toradh Fruit Gin Bramble Ready to Drink Cocktail (£1.49, 250ml) Toradh Rhubarb Gin Fizz Ready to Drink Cocktail (£1.49, 250ml) Toradh Rhubarb and Ginger Scottish Gin Liqueur (£8.99, 50cl) Toradh Raspberry Scottish Gin Liqueur (£8.99, 50cl)

A lively Summer party on the menu at Six by Nico With the launch of their latest menu, Six by Nico will take you from Miami to Ibiza to taste the best of these top party destinations. A transatlantic food journey begins on the Spanish party island of Ibiza for memorable Balearic plates followed by a trip to Miami with new American cuisine-inspired dishes. Immerse yourself in a Summer of beach lounging, sunsets, sea and sand, and delicious food with the feel of a lively party that pays homage to 80s Miami nostalgia as well as iconic 90s Ibiza club nights. Spanning two continents and featuring six incredible dishes, the tasting menu includes; ‘The Ibiza Sunset’ - Paella Bombas / Saffron Emulsion / Roasted Red Pepper Sauce / Wild Garlic Oil / Crispy Chorizo; ‘Miami Beach’ - Seared Tuna / Bonito Emulsion / Cucumber / Spring Onion / Chilli Ponzu Dressing; ‘The Cuban’ - Pressed Pork Sandwich / Mustard Mayo / Gherkin Relish / Choucroute / Pickled Mustard Seeds / Crispy Kale; ‘Es Vedra’ - Sea Bass / Grapes / Samphire / Celery / Smoked Potato / Verjus / Ajo Blanco and ‘Churrasco’ - Rump Steak / Bbq Rib / Smoked Emulsion / Onions / Chimichurri. The perfect moment of comfort comes at the end of the meal with ‘Little Havana' - Coconut & Rum Parfait / Pineapple / Brandy Snap Cigar / Passion Fruit Mousse / White Chocolate Namelaka / Pina Colada. Each course can be complemented with a glass of carefully selected wine expertly paired by Six by Nico's in-house wine-sommelier. Six by Nico customers were invited to co-curate the ultimate menu alongside Nico and the Six by Nico chefs and voted for the new menu in an online public vote over the weekend, pitting dishes from Miami against those from Ibiza, with over 25'000 votes cast. Chief Creative Officer at Six by Nico restaurants, Andy Temple said: "This theme enabled our customers to assist us in curating the six courses. Twelve dishes were created over the weekend and piped against each other in a public vote. In Miami, we explore the ultimate food in Southern America, and in Ibiza, we celebrate the iconic Balearic party island." Diners can be among the first to try the Summer party menu at Six by Nico restaurants, with reservations open from today (Tuesday, May 17th). Taking up residency from the week of Monday 6th June to Sunday 17th July at Six by Nico Glasgow Finnieston, Glasgow Southside and Edinburgh City Centre, the six-course menu will be available from noon to night. The Miami to Ibiza menu is priced at £37 per person, with the option to enjoy an expertly selected wine and specialist drinks pairing for an additional £30 at each restaurant. As ever, there is a vegetarian alternative available for every course, as well as snack sides available from £5. Please note, from June 6th - July 17th 2022, Aberdeen City Centre will serve up a 'Thai Fusion' theme. For opening times and and book now via www.sixbynico.co.uk

One of Edinburgh’s hottest cocktail bars, The Cocktail Mafia is due to open a pop-up bar in June on the Forth Floor of Harvey Nichols. From the team behind The Raging Bull on Lothian Road, The Cocktail Mafia opened in December 2021 and has become a firm favourite with the city’s night time crowd. Oozing glamour and elegance with a theatrical flair it’s set to bring its one-of-a-kind drinking experience to the Forth Floor at Harvey Nichols for the summer. The cocktail bar, renowned for its experimental drinks list, has curated a summer menu that features some of its best-sellers like ‘Pinky & the Brain’ made with Darnley’s Gin & St Germain and ‘Mangoes for a tropical vacation’ that includes Deadman’s Fingers Mango rum, Bacardi Carta Negra, Adriatico Orgeat, lime sherbet, mango, orange, and Tiki bitters. New to the menu and exclusive to the pop-up are a range of refreshing and sophisticated tipples such as the ‘Peach and pomello spritz’, an innovative take on the classic spritz and ‘Watermelon Tommy’ that has El Sueno Watermelon Tequila, lime, watermelon and agave. The 30-cover pop-up has been designed by local interior designer, Golnar Mattot. It incorporates the west-end bar’s rich and sultry colour palette to give it a sophisticated look and feel. Nick Madigan, Managing Director, Pinnacle Hospitality which owns The Cocktail Mafia, said: “We are so excited to launch our summer pop-up at Harvey Nichols. The team have been working hard on the menu to bring shoppers and visitors a piece of The Cocktail Mafia to the other side of town.” Marc Henry, Forth Floor Hospitality Manager at Harvey Nichols Edinburgh said: “We are thrilled to welcome The Cocktail Mafia to the Forth Floor as we toast the start of summer in Edinburgh. Now food lovers and cocktail connoisseurs have yet another reason to visit, with the exciting new addition of The Cocktail Mafia pop-up. With an incredible team of inventive and creative mixologists, we have no doubt the bar will prove popular with our customers.” Read more: The cocktail Mafia The Cocktail Mafia summer pop-up will be located outside the Forth Floor Brasserie on the top floor of the luxury department store.