Brewing and pubs
Scottish Hospitality Group, Signature Pubs, has announced the launch of Cold Town House, which brings brewing back to Edinburgh’s Grassmarket where the tradition dates back to the 16th century.
Following a £4m investment, the former site of the Robertson Memorial Church has been transformed to create a brewery, bar, restaurant and rooftop terrace.
The interior has been revamped with experiential entertainment and excitement in mind. Cold Town House is set to become a place for socialising, enjoying live entertainment and relaxing to watch live sport with local beer, poured fresh from the onsite brewery.
There are eight 500l beer tanks at the entrance while the first floor is where all the brewing magic happens, and the process can be viewed through floor-ceiling glass walls. Booth seating and rotating windows that open into the brewery allow for a fully immersive, sensory experience incorporating all the sights, sounds, smells and, ultimately, flavours of the Cold Town Beer brewing process.
Cold Town House visitors can relax by an open fire pit, snap a selfie in the photo booth and be regaled by an entertainment roster featuring performances from comedians, musicians and much more. As well as fresh beer, it will pride itself on its authentic, artisan, stone baked Neapolitan pizza which will be baked in a pizza oven custom made in Naples. The dough is fermented using Cold Town Beer for 24 hours, creating a light, airy pizza base. The pizzas are complemented by an all-day food menu offering locally sourced dishes, including vegetarian and vegan options.
The roof terrace is nestled below Edinburgh Castle, giving uninterrupted views toward the landmark, and drinks will be served from a vintage Cold Town branded Citroen van and guests can enjoy them snuggled in their very own ski gondola.
Sheep Heid reopening
Scotland’s oldest pub will re-open on Saturday after a modern makeover, though regulars should be reassured that the Sheep Heid Inn at Duddingston has lost none of its heritage.
The historic features have been maintained, and the famous skittle alley – dating back to about 1870 – has been improved thanks to support from the team behind Johnnie Walker whisky.
Head Chef Andrew Little has come up with a new menu featuring steaks and burgers, pizzas, lobster and crab fishcakes, alongside a new range of high protein, low calorie dishes. In keeping with current trends there is also an improved, and bigger, vegan menu.
As part of the refurbishment, there is a new informal dining area close to the bar.