The Round-Up: Issue #9
Keeping you up-to-date with what's going on in Edinburgh's bars and restaurants.
You may have noticed a severe lack of content here over the past few (read: 6) months - it turns out life is absolutely relentless and never slows down, then, before you know it, half a year has passed. What the hell?
Believe it or not, the lack of Popped Cork content is by no means a reflection of my hopes and aspirations for what Popped Cork could be in the future. At risk of being open, honest and vulnerable here, I love Popped Cork and truly believe in my vision for it! Ew! So, my goal remains - a hospitality-focused publication, something to keep everyone up-to-date with what’s going on in your favourite bars and restaurants and give my opinions on things that literally no one asked for, ever. Ultimately, I believe writing is a selfish endeavour - there is no doubt that running Popped Cork satiates me creatively, the fact that it’s maybe useful, or even better, entertaining, in some way to others comes second to that. Just being honest.
In the future, (I won’t give a time frame as I believe that that is setting me up for failure), my goal is to develop Popped Cork into more of a features/opinion publication, keeping up to date with the Round-Ups obviously, but also giving more space for other forms of content - maybe (hopefully) even visual!
Now, in terms of this Round-Up, this edition looks pretty bleak (this is by no means anyone else’s fault other than my own - this is not a reflection on our brilliant bar and restaurant scene), unfortunately, I’ve just not been keeping up-to-date with what’s been going on as closely as I usually do so it’s a bit bare compared to previous issues, but something’s better than nothing.
THE BRIEFING
The team behind Old Poison Distillery have just announced some exciting news - they’re moving! Old Poison Distillery, until now based in The Biscuit Factory, will be moving production to Portland Place into the old art gallery, to transform the place into a do-all creative hub and community space. Not only will the distillery production be moved into the new location, Fabi and Simone will be building a brand new bar (don’t worry, Bittersweet remains where it is!) to spotlight their own craft spirits, as well as offering their well-known and loved aperitivo and small plates. The Old Poison team will also be hosting masterclasses where you can try your hand at making your own amaro and vermouth. This is such an exciting time for the Old Poison and Bittersweet team, who have become well-loved in the community since opening their doors and we can’t wait to see the new space.
Sköll and Hati are hosting an exciting trade-only tasting of Tormore’s new core range with Royal Mile Whiskies. Head Blender Oliver Chilton will talk you through Tormore 12, 16 and Timeless bottlings. RSVP to fraser@royalmilewhiskies.com to join the team on the 14th.
Edinburgh’s favourite izakaya, KOME, is turning one! On Friday the 31st and Saturday the 1st, join Fabio and the team for a weekend of sake, cocktails, merch - and most importantly, karaoke - to celebrate a much-loved spot’s first birthday. Reservations recommended.
Ardfern will be closed for a refurb from the 20th-24th of July, but while their doors are closed, nip next door to The Little Chartroom for their famous smash burgers, root beer floats and chocolate sundaes. Burgers will run from 12pm-9pm each day, with kids getting a free burger between 12pm-2.30pm, make a booking here.
X SPECIAL - WHAT’S ON
Fringe edition coming soon.
#HIRING
Little Capo are looking to hire both back and front of house positions, email Sarah at sarah@littlecapo.com.
Little Rascal are looking to fill either a full-time or part-time position, email your CV to rascalhospitalitygroup@gmail.com.
Stor Coffee are looking for a weekend barista to start in time for Fringe, send your CV to orders.storcoffee@gmail.com.
The Milkman are looking to hire across their three venues, send your CV to jobs@themilkman.coffee.
Norah are looking for a new front of house team member 3/4 times a week, send an email to info@norahnewhaven.co.uk.
Shrimpwreck are looking for a full-time chef to join them down at Brown’s, email your CV to info@shrimpwreck.co.uk.
Rosa’s Thai are looking for a sous chef on a permanent contract, email your CV to edinburgh@rosasthai.com.
That’s it for just now! On a personal note, I’m not sure when the next issue will be as I’m off to get married! Thanks for bearing with me, see ya later!
If you have something, or see something, you think should be featured on The Round-Up, please send it over to me on Instagram.
The Round-Up is a free publication, but if you’re enjoying the content and want to support me on this journey, I’d be very grateful if you bought me a coffee!
