Holyrood PR’s next 12-week graduate placement programme begins in July, with interviews taking place around the middle of May. Chris Fairbairn, deputy managing director said: “As our placement scheme is quarterly, we aim to have four graduates join us over the course of the year.” He added: “We feel it is really important to keep the scheme open for applications year-round, as there are so few opportunities for young people to gain fully paid PR-agency experience.” Commentin

Acclaimed chef, Yotam Ottolenghi, is opening his first Scottish restaurant, on Edinburgh’s George Street, this autumn. The restaurant will be overseen by Skye-born head chef, Neil John Campbell, who has worked with the Ottolenghi group for around a decade. The food has its roots in middle Eastern and Mediterranean traditions but also features ingredients from around the world. In the Edinburgh location, the best of Scottish produce will be at the base of the “bold, veg

Edinburgh breast-cancer charity, The House of Hope, has announced the appointment of Katrina Muir, as partnerships and relationships lead. The charity, which has a team of six, as well as a dedicated group of volunteers, provides support and expert resources for people diagnosed with breast cancer. Katrina has 25 years’ experience in the PR and communications industry, including working in leading PR agencies in London and Scotland, across a range of consumer, corporate and

Edinburgh’s vibrant food scene is stealing the spotlight once again, with the city earning national recognition at the Catey awards, which take place in London in July. Three of the six restaurants shortlisted in the newcomer category are from Edinburgh and include Marchmont’s Nàdair, Moss in Stockbridge and Barry Fish in Leith. Previous winners in this category include The Kitchin, as well as Restaurant Andrew Fairlie at Gleneagles. Ross Sneddon, pastry chef at The Balmo

Ticker and ShareSoc have announced a joint initiative to support and strengthen investor participation in the UK public markets. Ticker, a platform dedicated to democratising access to stock-market data and insights, joins forces with ShareSoc, a not-for-profit membership organisation for individual investors. ShareSoc's mission is to ensure that the voice of the individual investor is heard and respected in the UK’s financial markets. The partnership will see Ticker supp

Fitness in Minutes, the specialist EMS (electro-muscle stimulation) studio in Morningside has announced its transition from franchise model to an independent wellness centre, under the new ownership of wellness expert Kate Golozubtseva. While its 20-minute EMS workouts remain at the core of the business, Fitness in Minutes plans to take a more personalised, holistic focus on long-term health and quality of life. As part of this relaunch, Fitness in Minutes is also introducing

Coach Logic, the Edinburgh-based, sports-technology firm founded by rugby experts, Andy Muir and Mark Cairns, has announced significant global expansion with the launch of SAM, its session-analysis model. The new AI-powered platform, a high-performance hub for professional-coach development, has secured the firm contracts with Basketball Australia and the Football Association of Ireland. Coach Logic started up in 2012, with a software platform, Teams, which helps teams

Dumfries and Galloway may be one of Scotland’s less-visited areas, but it has much to offer, with over 200 miles of coastline, rolling hills, ancient woodlands and the biggest forest park in the UK – a major draw for stargazers. Visitors will find plenty of choice for accommodation, from guest houses and hotels, through to camping sites, to name a few options. But if you’re looking for something special, how about a holiday in the grounds of a 17th-century castle? Drumlanrig

The Edinburgh Food and Drink Academy (EFDA) is launching a range of global-cuisine masterclasses, starting with a one-day course, ‘Flavours of Spain’, on Saturday 2 May. This is to be followed by ‘Pasta Pronto’ on 6 May, ‘Thai Cuisines’ on 9 May, ‘Korean Street Food’ (13 May), ‘French Cuisine’ (16 May), ‘Tasty Tapas’ (19 May) and a shortbread masterclass on 24 May. Caroline Lamont, EFDA director of culinary education said: “As chefs, our creativity in the kitchen blossoms whe

University of Edinburgh spin-out, Exergy 3, has raised £10m in seed funding to scale its proprietary technology, which addresses the challenges of industrial decarbonisation, grid balancing and energy security. The Edinburgh-based firm’s technology converts surplus renewable electricity into high-temperature heat for industrial use, turning excess generation into a usable energy source rather than wasted supply. Dr Markus Rondé, Exergy3 chief executive, said: “Industry needs

Applications for the Scotland Food & Drink and HIT Scotland Legacy Scholarship have opened for another year, offering talented chefs a rare opportunity to hone their skills in one of the UK’s most prestigious kitchens. A partnership between Scotland Food & Drink and HIT Scotland, the scholarship was launched in 2025 to celebrate the Michelin Guide ceremony for Great Britain & Ireland taking place in Scotland for the first time. Inaugural winner Fraser Cameron, head chef at T

A new dining destination is opening in May, in the form of The Cottage at Royal Terrace - a 19th century William Playfair building within Royal Terrace Gardens. Originally built as a home for the gardener of Royal Terrace Gardens, The Cottage has stood since 1836. The restaurant will focus on seasonal menus and local ingredients. Guests will arrive through a working kitchen garden, passing the herbs and produce that will feature in their meal. Menus will be shaped by ingred

Haze, located within Brown’s of Leith, has extended its opening hours, which now run from 8am till 10pm. The menus have been updated too, with the breakfast offering now featuring treacle-cured-bacon rolls with house brown sauce and potato scones, as well as sardines on toast with piquillo peppers, flageolet beans and tomato relish. Breakfast diners can also enjoy Sicilian grapefruit brûlée as their first meal of the day – or a grilled cheese and onion croissant, to name a fe

Sponsored If you work in Edinburgh, you might be wondering whether it’s better to set up home here, or to find a place to settle down in one of the many commuter towns outside the capital. Edinburgh can be a pricey place to call home, but depending on what’s most important to you, you might prefer to buy a smaller property, for a shorter (perhaps even walkable) commute within the city. Or perhaps space – both inside and outside – is your priority, in which case you might

Award-winning enterprise platform, Dayshape has announced that it is working with Microsoft to bring agentic, AI‑powered staffing to professional services firms, turning the firms’ ERP (enterprise resource planning), HRM (human-resource management) and CRM (customer-relationship management) systems of record into “systems of action.” Dayshape was selected for Microsoft’s Agentic Launchpad to accelerate these autonomous capabilities, with a focus on embedding resource intellig

Global brand, marketing and communications agency, Aspectus Group, has announced the opening of a new office in Edinburgh. It will initially be based at WeWork on George St and will be led by Kirsten Scott, head of financial & professional services, UK & Europe The firm specialises in the financial services, professional services, energy and technology sectors. Alastair Turner, chief executive of Aspectus Group, said: “Scotland has long been an important market for Aspectus a

Walker's Shortbread made a spectacular return to the annual NYC Tartan Week parade on Saturday 11 April, unveiling a Scottie dog sculpture made entirely from its world-famous shortbread. The giant Scottie dog, created by UK food artist Prudence Staite from over 1,400 individual shortbread pieces, was revealed by Walker’s managing director Nicky Walker at the Algonquin Hotel. The sculpture, situated at the heart of the Tartan Day Parade on Sixth Avenue, proved a popular attrac

New research from Starling Bank has revealed sole traders’ growing reliance on AI for financial advice. A quarter (26 per cent) have used an AI platform for guidance on HMRC’s new 'Making Tax Digital' initiative, while one in five regularly use it for tax and accounting support. The vast majority said they trust advice from AI (88 per cent), with 55 per cent expecting to rely on it more in the year ahead. Speed of information is the top reason sole traders are choosing AI (3

Number One, the four-AA-Rosette, fine-dining restaurant at The Balmoral, continues its chef series with a one-night collaboration featuring Scottish talent Orry Shand, on Monday 11 May. The dinner will run as part of Number One’s service on that date. Head chef at Number One, Mathew Sherry and Orry will create a multi-course tasting menu that will provide the opportunity to experience Orry’s cooking ahead of the opening of his début restaurant, Falls by Orry Shand, in Aberdee

Research by specialist business bank, Redwood, has indicated that charities may be able to improve financial resilience through smarter approaches to saving. The bank surveyed 413 UK charities with annual incomes between £50,000 and £10m. The research revealed that many charities hold substantial cash reserves, yet almost half lack confidence in their long-term financial stability. Redwood said that the study highlights an opportunity for charities to make their money work ha