Journal

Kyle Jamieson opened Nauticus in 2018 in Leith, with business partners Ian McPherson and Sam Chapman (from Panda & Sons and Hoot The Redeemer). It was Kyle’s dream to create a friendly “ locals favourite bar in town” but since then it has become a globally acclaimed bar, making its way high up to no.12 on the Top 50 Cocktail Bars list; and very deserved that is!  Tucked away down the cobblestone streets of Edinburgh, the bar itself feels like a step back in time with a focus on Scottish maritime history, perfectly balanced with modern sophistication - all dark...

Stuart Ralston is regarded as one of the most talented and innovative chefs in the UK. A Fife local, Ralston grew up in Glenrothes with a family of chefs but soon landed a life-changing opportunity and moved to New York to work in Gordon Ramsay’s flagship Michelin restaurant, The London Hotel. Returning to home soil Ralston decided it was time to open his own restaurants, which have #now become an institution in Edinburgh’s culinary landscape and after 10 years in the game he has rightfully been awarded a Michelin star in the 2025 Michelin Guide for his restaurant Lyla. We...

“We are immensely proud to feature in the New York Times Wirecutter piece ‘The 14 best nonalcoholic drinks” Feragaia is a bright, light (don’t let the dark bottle fool you), botanical spirit made in Scotland. It opens with complex florals of chrysanthemum, layered with spice and sting from the cayenne. Testers compared the aroma to gasoline and cleaning products, in a stiff but not offputting way. On its own, Feragaia is stronger and acerbic, bright in the nose and just bitter enough to slow you down. Mixed with citrus rind and seltzer, the spirit opens up into a delicious, adult,...

YOU USE A BALANCED BLEND OF WILD FLAVOURS. WHAT DOES WILD FLOWERS MEAN - WHAT'S INSIDE THE BOTTLE? Feragaia is made from 12 responsibly sourced land and sea botanicals. The delicate flavours of flowers and leaves such as bay, blackcurrant leaf and chamomile combine with the earthier notes of root botanicals like ginger and liquorice and spices to create a wild and complex taste that allows you to sip slowly and savour as you would an alcoholic drink. We grow and harvest 5 botanicals from Scotland, whether it's sugar kelp from West Scotland, Blackcurrant Leaf from Perthshire, or Bay, Lemon...