Sarah Campbell

Hendersons, a vegetarian restaurant with roots in Edinburgh dating to 1962, has opened in Glasgow’s Strathbungo neighbourhood. The review praises its bright atmosphere, attentive service and refined use of natural, organic wholefoods, highlighting the mushroom “scallops,” tofu dish and vibrant starters. The black barley risotto and grapefruit-Campari cake are slightly uneven, but the overall verdict is strongly positive: a colourful, nourishing and confident alternative to meat-reliant or faux-meat-focused plant-based dining, scoring 24/30.

Len Archbold and Danny Morrow have opened Bar Bosie on Clarkston Road in Cathcart, Glasgow, after transforming the former Velvet Sparrow premises themselves with help from family, friends and local artist Erin Bradley-Scott. The three-level venue focuses on accessible wine, cocktails and seasonal food, with chef Joe Galloway and sous chef Jonathan Mackle developing a varied menu of snacks and small plates influenced by cuisines from around the world. The team plans to add a lunch menu, live music and events as the bar becomes an established day-to-night destination in the Southside.

Scotts Restaurant and Bar in Troon delivers the consistent, crowd-pleasing experience associated with Buzzworks Restaurants. The marina setting, polished interiors and efficient staff are strengths, while the broad menu is generally competent but rarely innovative. Dishes including the croquettes, fish and chips, scallop raviolo and desserts receive mixed reviews, with prices—particularly the £21.95 fish and chips—seen as high for the quality. The restaurant earns 20/30 overall and is recommended for reliable casual dining rather than experimental or fine cuisine.

Smart glasses that resemble ordinary eyewear are making it easier for influencers to record hospitality workers and members of the public without consent. A TikTok influencer filmed staff across the Highlands and Islands, while CalMac temporarily suspended unscheduled ferry-bridge visits after a user recorded crew and customers with Meta glasses. Although venues can set filming rules, the law generally offers limited protection in public-facing settings, leaving workers expected to remain polite while being filmed. The article argues that businesses and operators must act before covert recording becomes normalised.

Buzzworks has acquired the long‑established South Beach Hotel in Troon, which will remain under current ownership until October before closing temporarily for a major refurbishment. The redevelopment will reimagine the pub, restaurant and guest rooms, after which the hotel will join Buzzworks’ House Collection. The Watt family, owners for 45 years, expressed pride in the transition, while Buzzworks highlighted its commitment to investing in the town and preserving the hotel’s character. Staff will be retained and offered roles during the refurbishment, and the acquisition follows Buzzworks’ recent expansion activity, including deals involving the Douglas Hotel and the Bonnie Badger.

Lindores Abbey Distillery in Fife has launched Nectere, a limited‑edition single malt matured exclusively in four types of sherry casks and linked to the site’s historic roots in early Scottish distilling. Made with locally grown barley and priced at £65, the whisky is presented as a culmination of collaborative work and part of the distillery’s long‑term strategy to build direct partnerships with Spanish bodegas for cask sourcing.

A newly opened Glasgow bistro, Eleven Fifty Five, has been added to the Michelin Guide for Great Britain and Ireland. Led by chef Peter McKenna and maître d’ Kevin Dow, the restaurant offers an upscale yet approachable dining experience following the closure of their previous venue, The Gannet. Inspectors praised its dishes, atmosphere and focus on high‑quality Scottish produce. The restaurant joins other recent Scottish additions, including Lucky Yu and Dogstar.

Equi’s Ice Cream showcases its growth from a small family café into a major Scottish producer operating a modern facility in Rutherglen. Third‑ and fourth‑generation leaders David and Alex Equi describe their commitment to quality, experimentation and strong relationships with local suppliers as production expands to meet national demand. The company blends large‑scale output with artisanal techniques, continues to trial inventive flavours and maintains deep family involvement as it prepares for future development and potential international expansion.

AA Hotel & Hospitality Services named Lys-Na-Greyne in Aboyne Scotland’s Bed & Breakfast of the Year for 2026, with Tigh an Truish near Oban recognised as Scottish Inn of the Year and The Boar’s Head in Auchtermuchty awarded Restaurant with Rooms of the Year. The awards highlight leading independent hospitality operators across the UK, who will go on to compete for national titles at the AA Hospitality Awards in September. Managing director Simon Numphud emphasised the growing importance of the staycation market and the high standards demonstrated by this year’s winners.

Brian Padmore, head chef at Loch Leven's Larder, reflects on his path into cooking, early challenges in demanding kitchens, and his philosophy that good food is defined by care and high standards. He shares memorable moments from his career, including a kitchen mishap and the highlight of cooking for Rob Rinder. Padmore highlights his favourite dining spot, ingredients and tools he values most, and the pride he takes in creating dishes using fresh local produce at the Larder.

Buzzworks is acquiring the historic Douglas Hotel on the Isle of Arran and plans a seven‑figure refurbishment before adding it to its House Collection. The hotel will continue operating through summer before closing for renovations and reopening in spring 2027 with upgraded rooms, dining spaces and design elements led by Jim Hamilton. CEO Kenny Blair highlights the intent to honour the hotel's legacy while enhancing its offering, and general manager Kate Russell expresses confidence in the transition as the team joins the wider Buzzworks business.