NEWS All the news on pubs, bars, restaurants and hotels.

IT’S A 10 FOR SIX BY NICO

Chef Nico Simeone is celebrating opening his 10th Six by Nico restaurant, with the opening of his latest one in Aberdeen’s Union Street on the site of the former Topolabamba Now Aberdonians will be able to enjoy the restaurant’s ethos and food which sees a brand new six-course tasting menu, every six weeks with the first concept themed around the local chip shop. Andy Temple, Chief Creative Officer at Six by Nico said, “We are very excited to open the new Aberdeen restaurant and ‘The Chipper’ menu. Most people are familiar with the tastes and smells of their neighbourhood chip shop, and we wanted to reinvent the chipper menu to create a playful food experience that Aberdonians would recognise and be amazed by” ”The 72-cover restaurant located in the city centre also has its own bar area with a capacity of another 50

Absolut, has partnered with a trio of unlikely fashion talent – Drag star Tayce, top celebrity designer Chet Lo, and the Next Gen metaverse Ateliers Institute of Digital Fashion (IoDF) – to create a translucent ‘second-skin’ garment, offering a look into the future of fashion where people can freely express their identity. This is the first of Absolut’s #BornToMix creative collaborations, celebrating the power of mixing it up – in drinks, in ideas and in life, all to create a better tomorrow. Marnie Corrigan, Brand Director at Pernod Ricard UK, said, “Absolut was born as a spirit crafted to be mixed and has always believed that whether it’s cocktails, ideas, or people, life is most interesting when we mix things up. This is why this year, we’re so excited to kick off our #BornToMix collaborations with Tayce, Chet Lo and the Institute of Digital Fashion to give our consumers a glance at what the future of fashion can mean to them, and how Second Skin Couture can inspire people to show their true identities. We can’t wait to see fans try it on themselves through IoDf’s virtual fashion lens on social media.” Absolut sales in the on-trade are growing at +94.4% following the launch of a new bottle in February and a remix of its flavoured range. The new packaging reflects the intensity of Absolut’s flavours and harmonises the portfolio, with the stripped-back design offering clearer navigation to encourage discovery and significantly improve shelf standout.

COCKTAIL GURU FOR KILLIECRANKIE

Killiecrankie House, the luxury restaurant and rooms in Scotland’s Cairngorms National Park which re-opened last year under the stewardship of Tom and Matilda Tsappis, has appointed Hamish Bremner as its new head bartender. He joins from London’s two Michelin starred Clove Club, but before that Scot Hamish, was head bartender at Spring at Somerset House, under Michelin starred chef Skye Gyngell and was also senior bartender at the Mark Hix Group. Commenting on why he wanted to work at Killiecrankie House, Hamish said, “I’ve loved working in London but I’m making the move up to Scotland because Killiecrankie House is really rather special. I’m looking forward to a new challenge, new team and familiarising myself with some of the wonderful local drink producers and suppliers, as well as working with the interesting plants and herbs that can be grown or foraged in this stunning area.’

HERRINGBONE VENUES JOIN BUZZWORKS PORTFOLIO

Buzzworks now has three new venues in the East having acquired Edinburgh-based Herringbone. The Herringbone venues acquired - Herringbone Goldenacre, Herringbone – North Berwick and a new one, due to open this summer, at 3 Royal Terrace Gardens, now bring Buzzworks’ estate to 17. Kenny Blair, Buzzworks Holdings MD, said, “Branching out the business to the East Coast has been an exciting journey so far, with two fantastic venues in Scotts South Queensferry and The Bridge Inn Linlithgow already in place. “This is another great step forward in our continued growth strategy as we branch out from the West of Scotland. The venues will not only continue to provide an excellent bar and food experience to complement the area, but with a further 20 jobs being created, it’s an ideal opportunity for those keen to work for a forward-thinking hospitality operator that provides both industry-leading training and benefits for its team.” Ash Bairstow, MD at Herringbone, said, “We’re delighted to be joining the Buzzworks family. It is an exciting new chapter in our story. “Joining Buzzworks will allow the team to develop further as we expand the Herringbone brand with a third venue this year and more to come and we’re proud to become part of such a forward-thinking, people-focused business like Buzzworks. “I know the previous owners Val and Martin will join me in thanking all of the Herringbone team, old and new, for their hard work as the business looks forward to developing further alongside Buzzworks in the future.” Buzzworks launched their latest venue The Fox last month and have announced plans to put a Scotts in Greenock, hopefully by the end of the year.

COVER STORY: #BORNTOMIX COLLABORATION WITH ABSOLUT LAUNCHES

Highland Coast Hotels takes over at The Plockton Inn

Highland Coast Hotels, the Highlands-based hotel company has acquired the 14-room Plockton Inn and its adjoining seafood restaurant from the Gollan family who have run it for 25 years. The Plockton joins Kylesku Hotel in Sutherland, the Newton Lodge in Ullapool, the Royal Golf Hotel Dornoch and the Royal Marine Hotel in Brora, which all were acquired by Highland Coast Hotels last year. Chairman, David Whiteford comments, “We are absolutely delighted to be acquiring The Plockton Inn, one of the West Coast’s best-loved hotels. “It’s a daunting prospect to be picking up the baton from Kenny and Mary Gollan and Susan Trowbridge, who have nurtured and developed the hotel into such a landmark in this beautiful part of the world. However, with a clear focus on working closely with the local communities around our properties, and investing back into the local economy, we very much hope we can add even further value to the hotel and the surrounding area. “Whilst it’s early days, we have exciting plans for the hotel which we anticipate will undergo a substantial refurbishment this coming winter.’’ Kenny Gollan said, “After 25 years of ownership of the Plockton Inn, Mary, Susan and I are very sad to be handing over our wonderful hotel after all these years. It has been a source of huge satisfaction and pride to us, and we will be forever grateful for the unstinting support we have received from the local community and our many regular guests from further afield. To you all, ‘Thank you’.”

Scottish chef, Kevin Dalgleish, is set to open his first restaurant, Amuse, in the heart of Aberdeen on Queen’s Terrace. Amuse will open at the end of May as a refined, yet relaxed dining experience with 70-covers. It will also have a contemporary bar, private dining space, and intimate outdoor area, The Snug. Kevin, who trained under the legendary Anton Edelman at The Savoy in London, moved back to Scotland as head chef for 10 years at the exclusive Ackergill Tower before joining The Chester Hotel In 2012. Kevin has said, “After years of running some of the best kitchens in the city and cooking alongside the best chefs in the UK, it’s the perfect time for me to take the jump and open my own place. Amuse will be the perfect balance of good Scottish food, bursting with flavour in an environment that doesn’t feel stuffy or formal. It’s all about the food and I hope guests will appreciate that.”

NEWS

A FACELIFT FOR RYRIES

Ryries’ one of Edinburgh’s oldest pubs has been given a new lease of life by owners DM Stewart who bought the pub after the pandemic. The company has invested some £250K transforming the outside as well as the interior in homage to its original glory. The Haymarket pub, which was once known as the Haymarket Inn, was built in the 1800s, and originally was a fuelling station for horse and carts. Now the pub is refuelling patrons. This historic pub has a fresh teak exterior, oak bar, panelled interior and stained glass windows and new owners DM Stewart have taken inspiration from the refit of the pub back in 1906, which saw the interior rebuilt by Robert McFarlane Cameron, who was also responsible for a number of fine pub interiors in Edinburgh, including The Guildford Arms, also part of the D M Stewart group. n Michele and Olivia Civeria the couple behind Edinburgh venues Civerinos, Hunter Square, and Civerinos Slice pizza joints are planning to bring their wood fired pizzas and Italian street food to Glasgow. First up are two new Slice restaurants and they are still looking for site number three.

n Leith restaurant the Borough, on Henderson Street, has re-opened after a flood caused it to close temporarily. The restaurant reopened at the end of April and now owners husband and wife team Darren and Aleksandra Murray are welcoming customers back. The couple who opened the venue in 2019, cooked up a storm during the pandemic with pies which soon attracted a following.

n Edinburgh’s St Leonard’s Hill has a new drinkery in the shape of the Tipsy Midgie. The whisky and gin bar, with a capacity of 30, opened at the end of March and is the newest venture from Colin Hind the man behind The Whisky Forager, and The Kilted Lobster. The bar has a feature whisky mural on its whisky wall, and is open from 2pm onwards most days except Monday and Wednesday.

n JDWetherspoon pub the Alexander Bain in Wick is back on the market for the second time in three years. Spokesman Eddie Gershon said, “We can confirm that the Alexander Bain, Wetherspoon’s pub in Wick, has been placed on the market.