Hickory News

Here’s the latest from Hickory

Hello, and welcome to Hickory’s bi-monthly news roundup. We’ve had a whirlwind of a summer here at Hickory with lots of fantastic events and we’ve got some exciting things to share with you.

Award Success for Dunglass Estate

Hickory has scooped the Small Venue of the Year Award for its exclusive East Lothian wedding venue, Dunglass Estate, at The Drum Scottish Event Awards. 

We were in an enviable position going into the evening; our only competition in the Small Venue category was one of our other exclusive venues, Eskmills Venue in Musselburgh. Hickory also received a commendation in The Green Award category for it’s sustainability efforts.

The win comes on the back of a year of award successes for Hickory.  We have been shortlisted for eight industry awards, including The Drum’s Content Marketing Awards for our campaign leading up to our Hickory Bars gin bar at the Royal Highland Show, and Best Event Caterer at The Caterer’s Foodservice Catey Awards in London.


You can’t deny it any longer, Christmas is well on its way! But don’t panic we still have availability for your much anticipated Christmas party. Here’s the options:

The Merchants Hall

Hickory are bringing private parties to this fabulous gem in the heart of the city centre with two exclusive dates at The Merchants Hall – Friday 16th and Saturday 17th December 2016. We can guarantee a night filled with delicious food, moreish drinks and the perfect party atmosphere…all you need to do is bring the guests!

Contact Emma Hudson to book The Merchants Hall for your private party – 0131 273 5243 / emma@hickoryfood.co.uk

Eskmills Christmas 

Take your Christmas night out to another level at East Lothian’s favourite Christmas venue. We’ve already sold out on four of our fabulous festive events, so it’s time to get booking.

Party Nights (limited availability)

Saturday 26th November / Saturday 3rd December

Friday 9th December / Sunday 18th December

Thursday Lunch Events (2pm to late)

Thursday 15th December / Thursday 22nd December

Private Bookings  

If you need a venue for 80 to 350 guests, then we’ve got some availability in December and January for exclusive bookings.

For availability and booking contact Nicole on 0131 273 5213 / nicole@eskmillsvenue.com

Let Hickory Bars get you in the Christmas Spirit…

By the time the dark nights close in around us we’re ready to be enveloped in a welcoming warm world of festive scents and spices. This is the inspiration behind our festive cocktail menu – taking the flavours of Christmas and cleverly incorporating them into some otherwise classic drinks.

At Hickory Bars, we love collaborating with our clients to create the best Christmas parties and we’ve created the perfect cocktail menu (with warm and cold cocktails) to bring all festive parties to life. And because we’re part of the award-winning Hickory catering and events team, bar snacks or nibbles can also arrive, as if by magic.


Recipe of the Month – Christmaspolitan Cocktail

For our twist on the modern classic Cosmopolitan we have given it some festive spice! Shake all of the ingredients together (except the orange twist) in a cocktail shaker with ice and strain into a chilled martini glass. For an added twist why not use some orange zest flamed over the top of the glass.

Ingredients (serves 2)

70ml Absolut Citron
30ml Orange liqueur (Cointreau or triple sec)
40ml Lime Juice
20ml Spiced syrup (see recipe opposite)
70ml Cranberry Juice
Orange Twist

For the spice syrup (makes 100ml)

100g caster sugar
150ml water
1 tsp grated Cinnamon
1 tsp grated Nutmeg
1 tsp grated All spice

Add to a pan and reduce down to a nice thick syrup.

For our twist on the modern classic Cosmopolitan we have given it some festive spice! Shake all of the ingredients together (except the orange twist) in a cocktail shaker with ice and strain into a chilled martini glass. For an added twist why not use some orange zest flamed over the top of the glass.

Give us a call on 0131 273 5243 to discuss how we can add some sparkle to your Christmas party

Hickory’s New Venues

We’re proud to announce that we have added some fabulous and prestigious Scottish venues to our portfolio. Here is a selection of the venues which we are delighted to have started working with in recent months.

Gilmerton House, East Lothian

The Biscuit Factory, Edinburgh

Gordon Castle, Morayshire

The Coach House at Kinross House. Kinross

Robert Burns Birthplace Museum, Ayr

Broomhall House, Fife

Why not take a look at some of the other venues we work with > hickoryfood.co.uk/venues/


By Robbie Gleave,
Development Chef 

Game is a hot topic in Autumn and chefs are gunning to get game birds on their menus.

For those of you who don’t know, game is the meat of any animal that’s hunted for food instead of raised on a farm and as a result it’s always wild, natural and free-range. We’ve touched base with our Development Chef, Robbie Gleave, to find out what he loves so much about this wonderful seasonal produce and how exactly Hickory would serve the perfect game dish.

My first professional experience of the Game season kicking off was during my first job at The Ritz, London, as a young commis. It became apparent that London’s finest had a race on to plate the first Grouse of the season. Were we the first to plate that year? I like to think so.

Moving forward three decades and I am still inspired by the seasons and the fantastic produce they bring us, especially right here in Scotland. The Game we handle needs to be in great condition or the end result of the dish won’t be up to scratch.

Sight and smell initially determine the quality. There should still be an air of beauty and vibrancy about the fur or feathers with a brightness in their flesh. We rely heavily on our dealers and distributors to look after their part of the journey and maintain the quality of the produce.

One of my favourite dishes would be a ‘grouse pithivier’. Slow cooked legs, just cooked breasts, a beautifully flavoured game gravy, lots of home grown herbs and an indulgent quantity of morels – all wrapped up in a rich buttery puff pastry. You can’t beat the simplicity!

At Hickory we steep venison haunches in whisky and serve your gravy in a pipette. We deliver just roasted quail and pine shoots to your table under a hickory smoke filled cloche and wrap rhubarb slithers in pancetta to decorate your wild duckling confit.

However we create and innovate, the fundamentals remain the same. Great ingredients, handled with care, respect and appreciation, doing everything possible to be true to our philosophies, maintaining the original qualities of our produce through every step and ultimately delivering our customers the finest of dining experiences.

Find more about more about our food and menus: https://hickoryfood.co.uk/food-drink/