By Sharon Wilson The former capital of Scotland, home to kings and queens, is brimming with history. The Carnegie museum marks the great man's birthplace, while the Abbey and Palace are most closely associated with the canonized Queen Margaret, King David I and Robert Bruce. Spires mark the heritage quarter that merges onto Pittencrief park. Here peacocks run wild and bring colour to 'the old grey toun'. Known as 'The Glen', the park is a jewel with views across the Firth of Forth. To those of us that live this side of the water, the town is full of hidden gems and is where we retreat from the noise of the big cities. Fife is first-rate for restaurants and producers. Dunfermline has Garvock House Hotel, North Queensferry The Wee Restaurant. At the gates of The Glen is Jack O' Bryan's, the first restaurant (yes, I am counting) I book post-Lockdown. Why? It has signature cocktails that can be drunk at outside tables, an excellent menu and recommendations from everyone I trust. Following some palaver, with April showers and umbrellas, a Rhubarb Rush delivers everything I desire from a cocktail. It is a pretty, potent Day-Glo pink mix of rhubarb gin, tequila, rhubarb syrup and fresh lime. 'The Dowager' is a little disappointed. She can't get a glass of champagne but agrees to 'slum it' with a mini bottle of Prosecco. Turns out it is excellent (Cielo e Terra, Prosecco Frizzante, Glera) and great value at £7.50 a pop. We move indoors to eat, and a chilli and cheese goujon tickles our palates. I was so tempted by the starters – items like sticky ribs with sour cherry glaze and empanadas – but they will have to wait for another day. Halibut, prawns, asparagus and Parmesan for me, and fillet steak medium for her nib are two plates of well-executed, seasonal food. Each element contributes to the overall sophistication and quality of the dish. I particularly like peeling the langoustines before devouring the halibut, a fish that befits the royal 'toun! Dessert is the treat it should be. Simple ice cream and chocolate sauce across the table (what could be better); and for me, lemon curd mousse, white chocolate aero, meringue, lemon sherbet popcorn, and a spoon of blueberry sorbet. I am not a big fan of sorbet, but this one is sweet and easy to eat. The sharp citrus flavours are balanced by notes of sugar, cream and chocolate. I feel fortunate to have such a restaurant close by and suspect my next visit may be before the week is out. Sticky ribs and Honey Daiquiri – I have your number.

Edinburgh Cocktail Week Announces Extended Two-Week Festival for October 2021 Edinburgh Cocktail Week has confirmed it will take place in October and that the festival is extending to two full weeks, Monday 11th - Sunday 24th, including its flagship Cocktail Village at Festival Square. Organiser Gary Anderson said... 'We are absolutely delighted to announce the return of Edinburgh Cocktail Week. Our festival attracts over 20,000 people every year, so the challenge for us has been how do we safely welcome everyone back and give them the fun, social festival experience that we have all waited so long for. It was clear we had to extend this year's festival to two weeks to spread footfall over a longer period of time, allowing us to deliver a safe, comfortable and enjoyable experience in the Cocktail Village and in the participating bars and pop-ups around the city. We are conscious there may still be some restrictions in place in October, such as social distancing and reduced capacities, so we are increasing the size of the Cocktail Village and doubling our capacity with an adapted layout inside and new covered areas outside - it's going to be our biggest yet! We are also adding additional ventilation and a completely transparent roof to the Cocktail Village to allow in more fresh air and natural light - measures we know help keep people safe and give them extra confidence in attending. We are confident that these changes, along with the extension to two weeks, will ensure Edinburgh Cocktail Week can go ahead safely in October.' The Cocktail Village at Festival Square will be the buzzing, social epicentre of the festival; with twenty pop-up bars serving £4 cocktails alongside a programme of live music, entertainment and a tasty selection of local street food. Over 80 of Edinburgh's cocktail bars will take part in Edinburgh Cocktail Week, each creating a special 'Signature Cocktail' in partnership with premium spirit brands, which wristband-holders can enjoy exclusively for £4 each. Confirmed bars include Tigerlily, Harvey Nichols, Cold Town House, Copper Blossom, Tonic, Candy Bar, The Boozy Cow, Indigo Yard, Whiski Rooms, Herringbone and Badger & Co. This is the first year 'Prestige Cocktails' are being introduced to Edinburgh Cocktail week. This new super-premium tier of cocktails, priced at £15 each, will be available from Edinburgh's 5-star venues and bars, giving wristband-holders the opportunity to indulge their taste buds in more adventurous tipples. There will also be a new focus on 'No & Low cocktails'. This year will also see the introduction of more pop-up sites dotted across the city. Organisers are remaining tight-lipped on what and where these new pop-ups will be but they promise to offer unique and exciting experiences for festival goers, just like the rooftop Cocktail Domes did during the last festival. Wristbands for Edinburgh Cocktail Week are on sale now at www.edinburghcocktailweek.co.uk priced from £8. There are three wristband options: WEEK 1, WEEK 2, or VIP. Wristbands are valid at the Cocktail Village for a full week (or both weeks with a VIP wristband) and are also valid at all 80+ participating bars across the city for the entire duration of Edinburgh Cocktail Week - meaning you can enjoy multiple ‘wee days out’ to make the most of this year’s festival. For those who had already bought or carried over an ECW wristband, they will be automatically upgraded to a VIP wristband. This will be confirmed in an email by Edinburgh Cocktail Week's ticketing provider, Citizen Ticket. Every year, Edinburgh Cocktail Week injects over £2.5 million into the local economy, supporting 1000s of jobs in the hospitality and events sectors. Despite a significant increase in production costs as the festival extends to two weeks, these additional costs will not be passed onto visitors or participating businesses, instead Edinburgh Cocktail Week will absorb this cost as part of its commitment to support the recovery of Edinburgh's hospitality sector.

The winners of Pink Lady® Food Photographer of the Year 2021, the world’s leading celebration of the art of food photography and film, have been revealed. “The range and quality of images this year has been extraordinary,” says Caroline Kenyon, Founder/Director of the Awards. “They tell moving, beautiful, informative, entertaining food stories of every kind from around the world, a world still gripped by the pandemic, and show us how food is the thread that connects us all." Photographers from Scotland have been honoured in the awards. Lynne Kennedy of the Western Highlands came Second place in the Champagne Taittinger Wedding Food Photographer category with We Did It! A joyful image of a couple celebrating after eloping to the Isle of Skye to get married in September 2020. Amanda Farnese Heath of East Lothian was Highly Commended in the Champagne Taittinger Wedding Food Photographer category with Wild Wedding For Two. As a result of the pandemic, Amanda had to modify the wild dining events that she would occasionally host. “I came up with the idea of offering anyone wishing to get married during lockdown a wild tiny wedding with an exquisite banquet in a remote secret location in Scotland.” says Farnese Heath, “This is one of the images from our first minuscule event.” The restrictions of the pandemic did not defeat the celebrations. The winners were announced by Fred Sirieix, in an exciting Awards ceremony that was live streamed on the competition’s YouTube channel on Tuesday 27 April 2021. “2021 marks a very special year for Pink Lady® Food Photographer of the Year. On the competition’s tenth anniversary, it is wonderful that a record number of entries were received,” says Phil Turnbull, CEO of APAL, owner of Pink Lady®, and headline sponsor of the Awards since 2011. “Almost 10,500 entries were submitted from over 70 countries around the world. As the reach of the competition grows further, it continues to be a truly global inspiration and celebration of the art of food photography.” A very special category has been introduced this year in memory of Claire Aho, Finland’s greatest woman photographer - The Claire Aho Award for Women Photographers. The inaugural winner of the Award is Marina Spironetti with her magnificent portrait Female Butchers of Panzano - Martina, one of the women trained by Dario Cecchini, world-famous butcher of Panzano. In addition to announcing the winners, the highly-prestigious Outstanding Achievement Award was also presented to the World Food Programme. “Their use of photography to explain their work in places of danger and deprivation around the world is extraordinary. The pandemic has exponentially increased the global need for their support, described as a ‘famine of biblical proportions’.” says Kenyon, “We have been honoured to be partnered by the World Food Programme for several years, and it is wonderful that Rein Skullerud, Head of their Photo Unit, a heroic photographer in his own right, accepts the Award on behalf of WFP.” This year’s global judging panel, chaired by legendary food photographer, David Loftus, includes Fiona Shields, Head of Photography, Guardian News & Media, Nik Sharma, Cookbook Author and Photographer, Chef Simone Zanoni, Restaurant Le George, Four Seasons Paris, Alison Jacques, Founder, Alison Jacques Gallery and Vitalie Taittinger, President, Champagne Taittinger. In an exciting first for the competition, the exhibition of the 2021 Finalists will be premiering at The Royal Photographic Society, one of the world’s oldest photographic societies, in Bristol, England. The exhibition will run from 20 November - 12 December 2021. Entry is free. To view the online gallery of all the 2021 finalists, please visit www.pinkladyfoodphotographeroftheyear.com ALL CATEGORY WINNERS Food for the Family (and Overall Winner) Taste Li Huaifeng, China Bring Home the Harvest Drying Okra F. Dilek Uyar, Turkey Champagne Taittinger Wedding Food Photographer Many a Slip John Armstrong-Millar, France Errazuriz Wine Photographer of the Year A Grape View Oscar Oliveras, Spain Food Influencers Lumière d'automne Deborah Trocchia, Italy Food for Celebration sponsored by Champagne Taittinger Happy Birthday Li Huaifeng, China Food in the Field Farmer with his Longhorn Cattle Harry Williams, United Kingdom Food Stylist Award Winteropulenz; Veggies; Salumi; Fruits de mer; Cobia fillet Martin Grünewald, Germany Fujifilm Award for Innovation Making Rice Noodles Abdul Momin, Bangladesh Food at the Table Breakfast at Weekly Market Thong Nguyen, Vietnam Marks & Spencer Food Portraiture Mulled Pears Harriet Harcourt, Australia One Vision Imaging Cream of the Crop Cinnamon Emma Sheldrake, Australia Spayne Lindsay On the Phone Blackberries mxprivé, Germany The Claire Aho Award for Women Photographers Female butchers of Panzano - Martina Marina Spironetti, Italy The Philip Harben Award Food in Action Head to Head David Thompson, Taiwan Pink Lady® Apple a Day Apple in cake Natalia Bogubowicz, Poland Politics of Food Old Friends Sandro Maddalena, Italy Production Paradise Previously Published After Party Remko Kraaijeveld, Netherlands Street Food Enjoying Viet Van Tran, Vietnam Student Food Photographer of the Year supported by The Royal Photographic Society Beetroots Still Life Sarah Blandford, United Kingdom Winterbotham Darby Food for Sale Street Vendor Joseph Smith, Malta World Food Programme Food for Life Drinking from Garbage Md Mahabub Hossain Khan, Bangladesh WFP Storytellers Innovation Award Family Ziney Abdulhakim Ibrahim, Iraq Young (15 - 17) Spill the Tea Dewi Hollema, Egypt Young (11 - 14) Odisha Tribal Markets Indigo Larmour, India Young (10 and under) Mussels with steam Evie Grimshaw, United Kingdom Food Film Shorts Parallel Lines Gareth Evans, United Kingdom

By Sharon Wilson The Ivy on the Square celebrates its re-opening with a selection of summertime specials. Launching with a 'Summer of Love’ theme the restaurant has introduced limited-edition mocktails such as Across the Universe (fresh mint, lemon and sugar, shaken and topped with chilled Scavi & Ray non-alcoholic prosecco), Free & Easy Spritz (Lyre’s non-alcoholic Italian spritz, pink grapefruit juice, Fever-Tree soda water and Scavi & Ray non-alcoholic prosecco); and Mai-Tai-Dye (Seedlip Grove 42 with Lyre’s non-alcoholic Amaretti, lime and pineapple juice). Summer dishes include Garden Pea Risotto served with goat's cheese, rocket, and baby shoot salad and Côte de Boeuf (£32.95). An alcoholic cocktail menu will also be available for those dining out on the terrace until 10pm, ahead of Scotland’s scheduled move to Tier 2 on 17 May, when cocktails will be able to be enjoyed indoors as well as al fresco. Chris Greenan, General Manager at The Ivy on the Square, said: “We are very excited to be open again, welcoming back our new and returning guests, who we have greatly missed over the last few months. Whether you’re looking for lunch and cocktails with friends or dinner with a loved one, there are plenty of delicious options to help you rediscover your love of dining this summer.” The Ivy on the Square, Edinburgh is now open Monday to Sunday, from 9am. The last indoor booking will be seated at 6.15pm, for guests to depart by 8pm. The brasserie has limited outdoor seating available which will be allocated on a first come, first serve basis.

By Sharon Wilson Prestonfield has all the feel of a remote Highland estate or alternatively is has been seen as Edinburgh’s answer to Central Park, NYC. Owned by James Thomson, the five-star Prestonfield House Hotel will reopen from Monday in line with Scottish Government guidelines. James was born and bred in Edinburgh and has been a restaurateur and hotelier in the city for over 40 years. Opulence, theatre and luxury are combined at Prestonfield House; a five-star hotel in one of the Scottish capital’s finest historic buildings. People may be interested to know that the original Prestonfield House building was designed by Sir William Bruce, who was also the principal architect for the Palace of Holyrood House, The Queen's official residence in Scotland. Just five minutes from Edinburgh city centre, unique bedrooms, notable heritage and excellent food and drink await at Prestonfield, which is family-friendly and dog-friendly. Prestonfield will reopen for lunch, afternoon tea and dinner from 12pm-8pm, as well as overnight stays from Monday 26th April. James Thomson, owner of The Witchery and Prestonfield House, said: “It is both a huge pleasure and relief to announce the reopening of Prestonfield House on 26th April. We are confident we will be able to offer a safe experience for guests with all of the indulgence and relaxation you would normally expect from a stay with us. “The support we’ve received so far has been overwhelming – we’ve had to bring back extra staff to cope with demand as bookings have skyrocketed. “The entire team is so thrilled to be welcoming guests again soon. Everyone is ready to get back to doing what they do best; providing warm hospitality and excellent food and drink in the wonderful Scottish capital.” James Thomson also owns The Witchery by the Castle on Edinburgh’s Castlehill, which is one of Scotland’s most spectacularly atmospheric dining destinations. Now in its fifth decade, James Thomson bought The Witchery over 42 years ago and has transformed it into a much-loved Edinburgh institution, with nine extravagant suites, stunning décor and food and an award-winning wine list. The Witchery will reopen for lunch and dinner, from 12pm-8pm, as well as overnight stays from Monday 26th April.

Press release An award-winning artisan bakery is marking a decade since it first opened in Edinburgh with the release of a series of specially-commissioned illustrations from local artists. Bakery Andante was launched after owner Jon Wood was made redundant from his role as a manager in a telecoms company. Ready for change, he made a decision to follow his passion and trained as an artisan baker, with encouragement and advice from industry leaders such as Scottish Bakers. Jon’s vision was to create a neighbourhood bakery that sold real bread - authentic sourdoughs, focaccia, baguettes, croissants and more, all made using traditional techniques and without additives, enhancers or improvers. While much has changed, the original sourdough starter that gives Bakery Andante’s bread its characteristic flavour and texture is now 21 years old and still going strong. From a modest start, Bakery Andante now employs 30 members of staff and expects to hit £1 million turnover this year, with plans in place for continued growth. In addition to the original shop, the bakery expanded to a second premises in Leith in 2017 and is set to open its third site on Broughton Street later this spring, including the company’s first cafe. Jon’s affection for the place where his business launched is clear - to mark ten years since first opening the doors, he has commissioned a series of illustrations which capture the essence of the little Morningside shop where everything began. Looking back over the past decade, Jon says: ‘When I launched Bakery Andante, there were very few other places offering real, long-proved breads. It’s been great to see the growing interest in baking and the appreciation our customers have for what we do. This is real slow food - it takes 2-3 days to develop the flavour and texture, and everything is shaped and moulded by hand. 

 “While we’ll have to leave birthday celebrations a little longer, I’m thrilled to reach this milestone and can’t wait to see what the next chapter brings. Our home delivery business, launched as a response to lockdown, is continuing to thrive, and opening our Broughton Street site is a really exciting next step to grow the business.”

By Sharon Wilson Stefano Pieraccini, 25, has announced that he will open a new restaurant in Edinburgh's New Town this summer. Rico’s, on North Castle Street will open in July, creating 25 local jobs in the city. The new 56-cover restaurant and 20-cover bar will be situated on the former site of The Honours, previously owned by Michelin Star Chef Martin Wishart for 11 years. Named after his grandfather Enrico Pieraccini, Rico’s is the latest addition to Stefano’s growing portfolio of restaurants known as the Rocca Group, which includes The Broughton on Edinburgh’s Broughton Street and The Seafood Ristorante in St Andrews. Rico’s will focus on quality of Italian dishes made with locally-sourced Scottish ingredients, including fresh pasta made onsite daily. Scottish seafood and shellfish will be supplied by David Lowrie Fish Merchants whilst a award-winning wines come from Antinori. The restaurant will open for lunch and dinner five days a week, from Wednesday to Sunday Stefano’s ambition is to grow his restaurant collection across Scotland and the north of England over the next five years. Commenting on the launch of Rico’s, Stefano said: “Despite all of the challenges of the last year, we’re always looking for opportunities grow and develop the Rocca Group. When the chance arose to take on the space, I knew I had to grab it with both hands. “I have no doubt that many will be sad to see The Honours go after ten years on North Castle Street. Martin and I have a good relationship and he has been somewhat of an inspiration to me in my career to date. “We like to think of this as an exciting opportunity to bring something really different to Edinburgh city centre. The venue itself will be stylish, desirable and have a great atmosphere, but I also want it to be somewhere guests know they will get excellent, authentic Italian dishes and warm hospitality. “It is fantastic to be announcing some good news after the trials and tests of the pandemic. We can’t wait to welcome guests to Rico’s in July.” Michelin Star Chef Martin Wishart said: “Sadly, during the pandemic I made the unavoidable decision to permanently close The Honours Brasserie. It is now time for the next chapter to unfold at North Castle Street. “It’s great to see a young and ambitious restauranteur coming through, especially following a really challenging period for the industry over the last year. “I would like to take this opportunity to wish Stefano all the very best with his new venture.” Rico’s will be located at 58A North Castle Street, Edinburgh, EH2 3LU.

Press release It's hard not to get excited when the Circus rolls into town. The arrival of the blue and red 'Big Top' is quite an event with dazzling high-wire acts, clowns splattered with custard pies, jugglers, magicians and unicyclists. Inspired by memories of the 'THE CIRCUS' experience, Chef Nico Simeone and his team have created a show stopping menu seasoned with a little bit of mystery, a little bit of magic, and a whole lot of joy. From the sweet smells to the festive music, the ambiance of the Circus is especially uplifting - bringing people and families together with adulterated fun and comforting food. After a downer of a year, the team at Six by Nico knows how to turn a meal into a show. If your favorite memories consist of Ferris wheels and fried dough, 'THE CIRCUS' menu will be right up your alley this Spring. From Monday 26th April in Scotland (Glasgow and Edinburgh) and from Monday May 17th in England (Manchester, Liverpool and London) at Six by Nico restaurants will showcase the flavours of upscale carnival food and surprise and delight guests looking for the greatest feast. The final act ends on a sweet note with 'The Grand Finale' - Peanut Butter parfait, Rhubarb Compote, Blood Orange, Candy Floss. The vegetarian alternative boasts six delicious courses of 'Waffles & Ice Cream' - Goats Cheese Mousse, Compressed Peach, Potato Crisp; 'Candy Butchers' - Beetroot Tartare, Burger Sauce, Aged Parmesan, Pickled Cucumber; 'The Illusionist' - Herb Gnocchi, Samphire, Crushed Artichoke, Caper & Raisin Puree; 'A-Crab-atics' - Sole, Smoked Tomato Compote, Bergamot Gel, Crab Tortellini & Bisque; 'The Greatest Show' - Smoked Cep Mushroom, Black Truffle Emulsion, Crisp King Oyster, Wild Garlic and 'The Grand Finale' - Peanut Butter parfait, Rhubarb Compote, Blood Orange, Candy Floss. Chef Nico Simeone said: "Who amongst us doesn't have fond memories of a visit to the circus when we were young? The circus is a fascinating visual and our re-opening menu is full with colorful unpretentious, playful dishes. Everybody needs a little extra excitement right now and our team had lots of fun developing and creating this theme as we prepare to reopen our Six by Nico restaurants across the country." Diners can book a table now for 'THE CIRCUS'. Open from midday, Monday through to Sunday, each six-course menu will be available from noon to late. The menu will be priced from £32* per person with the option to enjoy an expertly selected wine pairing for an additional £26 at each restaurant. As ever, there is a vegetarian alternative available for every course, as well as 'THE CIRCUS' inspired snack sides. *Please note London pricing is £37 per person and £33 for wine pairing. Hurry! Hurry! Step right up to make a reservation today and book now, visit www.sixbynico.co.uk 'THE CIRCUS' will run from Monday 26th April to Sunday 6th June 2021 at Six by Nico Glasgow Finnieston, Glasgow Southside and Edinburgh City Centre. At Six by Nico Manchester, Six by Nico Liverpool and Six by Nico London, 'THE CIRCUS' will run from Monday 17th May - Sunday 27th June 2021. Six by Nico Belfast opening dates are yet to be announced.

Every Saturday (10:00 am – 4:00 pm) Leith Market - Fresh seafood, produce, and crafts. First Saturday of each month hosts a special “Vegan Quarter”.

Press release Bellfield Brewery, the gluten-free specialist brewery, has successfully shipped its first order to Albert Heijn supermarkets in Netherlands. Initially the supermarket will carry all four of Bellfield’s core range in the ‘Free From’ aisles of 180 of its largest stores, in a 6-month exclusive deal that’s worth six figures. The core range comprises Lawless Village IPA, Bohemian Pilsner, Craft Lager and Session Ale. All four beers have won awards, including in mainstream beer categories. If successful, the deal could see Bellfield beers distributed across further Albert Heijn branches. Albert Heijn is extending its “free from” offer in its top stores as the Dutch market for gluten-free and vegan products starts to take off. The gluten-free market is growing in the Netherlands as well as Germany and France, although it remains smaller at present than in the UK. The Albert Heijn deal was sealed for Bellfield at a football match last year. Bellfield’s agent had arranged to meet the supermarket’s beer buyer at an Ajax match at the Amsterdam arena and he’d taken along some Bellfield beers. Ajax won the game, everyone loved the beers and they - reportedly - shook hands on the deal, on the spot. Speaking about the deal, Alistair Brown, Bellfield’s CEO, said it was the first significant new export order for the brand in the last 18 months due to uncertainty around Brexit-related changes and COVID-19. He said: “This is great news for our business and could not have come at a better time for us, after 12 months of Covid-related disruption. Our aim remains to grow our brand, in the UK and internationally, consolidating our reputation for producing great-tasting beers that everyone can enjoy. This is an important step for us. “We’re very pleased - and proud - that our beers are now on the shelves of Dutch supermarkets. “The last two years have been quiet on the export front in terms of securing new customers as they waited to see if there would be a Brexit trade agreement. “Getting this deal over the line is testament to the quality of our beers and to the dogged determination of our in-house sales team, to overcome the challenges associated with Brexit. “We also had superb support from the Edinburgh Chamber of Commerce, SDI and excellent service from shipping and logistics specialists Albatrans and Nedcargo, who delivered the first shipment of our beers through the new system from Scotland to the Netherlands in just 4 days. Based in Edinburgh, Bellfield has ambitious plans to expand its international presence. The company already exports to the Netherlands, Singapore, Malta, Italy, France and UAE. Prior to the pandemic, the fast-growing brewery invested heavily in new on-site production facilities to provide more flexible production capacity, strengthened its sales and marketing capability and opened an on-site Taproom with tours and tastings. Last summer, mid pandemic, Bellfield Brewery launched a brand refresh by Glasgow-based Thirst Craft, designed to facilitate greater flexibility in labelling and packaging requirements and to deliver a stronger presence on crowded shelves. In the last 12 months, Bellfield has launched a number of new beers in a variety of formats from 5 litre mini casks to cans: Jex-Blake IPA (5.6% ABV): a golden-coloured IPA single-hopped with 'Mosaic'; Daft Days Porter (5.5% ABV): an inky-black, full-bodied ale with mid level bitterness and a rich, malty finish and Eighty Shilling (4.8% ABV): a classic Scottish heavy, this dark ale is designed for cask, showcasing a malt-forward flavour profile and low bitterness to emphasise a full-bodied malty finish. Bellfield also launched a new beer - Rational Creatures IPA, to mark International Womens’ Day 2021. A tropical, juicy, double dry hopped IPA (4.3 % ABV), it has been crafted by the women of Bellfield. Lucky Spence Pale - a flavoursome and aromatic modern session pale ale, with a lush, fruity hop character and an assertive bitterness.(3.5% ABV) was designed as a refreshing, early summer beer. It’s now out in 5 litre mini casks and will go into keg, for the taproom reopening on 26th April 2021.

Summerhall will reopen its Royal Dick Courtyard Bar Monday, 26 April. Online table bookings will open Friday 26 March at 9.00am. The Royal Dick is situated in the courtyard of Summerhall, with plenty of outdoor space providing lots of socially distanced seating. Pickering’s Gin and Barney’s Beer will be available on tap, alongside a pub food menu. Tables for two and picnic benches for up to six people from three households will be available in two-hour slots. Summerhall is ensuring that the courtyard is as safe as possible for customers and staff by following all Scottish government guidelines. Also, Summerhall resident cleaning company Daybreak continues to regularly deep clean the entire site, using hospital-grade testing to declare Summerhall as Covid-19 Hygiene Certified. Rowan Campbell, Summerhall General Manager, commented: “We have been looking forward to announcing the reopening of the Royal Dick Courtyard Bar for many months, and we’re thrilled to finally be able to do so. We can’t wait to welcome our local punters back to Summerhall and hope that this is just the beginning of a continued opening of Summerhall towards summer.” Royal Dick Courtyard Bar opening hours: Opening week (Mon 26 April - Sun 2 May): 12pm-10pm daily. Ongoing: Mon - Weds: 4pm-10pm, Thurs - Sun: 12pm-10pm Advance table bookings required via summerhall.co.uk/the-royal-dick Health and safety measures. · Distancing of at least 2 metres between all outdoor seating areas and queuing positions · QR codes on every table with required check-in for all visitors · Constant cleaning cycles by dedicated staff members during courtyard opening hours, including toilet facilities · Face masks, gloves, and other PPE worn by staff at all times · Hand sanitiser stations provided · Card payments only · One-way routes across the site, including to bar service area, toilets, entrance and exits · A Covid-19-specific risk assessment, available to view here: summerhall.co.uk/the-royal-dick/

A NEW TWIST on a cult classic British crisp is set to hit the shelves as a Scottish brand launches its latest flavour. Hitting the shelves this Wednesday (24 March), Mackie’s Crisps is hoping to give consumers across the country a taste of childhood nostalgia with its new Pickled Onion share bags. Retailing from £1 - £1.70, Mackie’s Pickled Onion 150g share bags are making their debut across 143 Scotmid Co-Op stores. The crisps are suitable for vegans and vegetarians, made only with natural flavourings and high oleic sunflower oil. Set for an initial run of 150,000 bags, the creation follows in the footsteps of Mackie’s recent evocative special flavours: Lorne Sausage and Brown Sauce, and Haggis, Neeps and Tatties. When National Wholesale Account Manager Mel Hack joined the team in 2019, she was confident Pickled Onion would be a great flavour and fit for the brand. This resulted in two years of taste-testing and hard work to create a strong, salty and sour flavour that perfectly complemented the thick cut texture of Mackie’s Crisps. Mel said: “I couldn’t be more excited to see Pickled Onion join the Mackie’s line up. It’s a classic crisp that’s particularly loved by Scottish tastebuds, and when you combine that with one of the most loved snack brands in Scotland, you’ve got a winning combination. “The new flavour certainly packs a punch and delivers on flavour in a way only we know how to. I’m really looking forward to seeing them hit the shelves and our consumers trying them – but a word of warning, they’re highly addictive!” Mackie’s Crisps hopes to confirm all the stockists in the coming days. Following strong interest, the flavour will be readily available throughout Scotland. Shelley Reid, Brand Manager at Mackie’s at Taypack said: “As well as coming up with new and innovative flavours, it’s important that we master the traditional concepts and include the classic, cult favourites as well. “Pickled onion is that nostalgic flavour we all loved as kids, so we’ve worked especially hard to do it justice and put our own Mackie’s twist on it to make it stand out. It has a moreish salty and sour zing I think our customers will love. “ Produced at the fourth-generation Taylor farm in Errol, Perthshire, Mackie’s Crisps has become the leading Scottish crisp brand with a dedication towards making high quality, delicious crisps and snacks. James Taylor, Managing Director at Mackie’s at Taypack, runs the family-owned business alongside his father, Chairman George Taylor. It employs a team of 50 staff – and recently became Scotland’s third best-selling premium crisp brand following growth that bucked wider market decline. For more information on Mackie’s Crisps, please visit: https://www.mackiescrisps.co.uk/