Edinburgh’s Cold Town House has revealed its roof terrace takeover with Highland Park which will run throughout autumn and into the festive season.

Cold Town House – home of Cold Town Beer – is located in  Edinburgh’s Grassmarket and has three floors of food and drink, which include beers brewed on site and authentic stone baked Neapolitan pizza.

Cold Town House opened in March following a £4m investment, and sits on the former site of the Robertson Memorial Church.

Highland Park will be partnering with the bar to create a special menu of whisky cocktails designed to warm visitors while they enjoy the rooftop terrace.

Guests can also stay cosy whilst relaxing by one of the newly installed fire pits wrapped up in a faux fur blankets.

rooftop terrace Highland Park

Picture: Cold Town House

Scott McCaffer, brand manager, Highland Park, said “We are delighted to partner with Cold Town House on our first Highland Park winter terrace in Edinburgh.

“The specially selected cocktails and branding create an Orkney pop-up in the capital for consumers to enjoy over the festive period”.

Jamie Butcha, Deputy Manager at Cold Town House said: “As the nights begin to draw in and it starts to get a bit chillier outside we are all looking forward to snuggling up by the fire with a cosy blanket and hot drink.

rooftop terrace Highland Park

Picture: Cold Town House

“At Cold Town House we are getting into the spirit of things by welcoming Highland Park to our famous roof-top terrace.

“Throughout autumn until 31st January guests will be able to sip on a warming Highland Park cocktail whilst cosying up by the fire pits and gazing up to our uninterrupted view of Edinburgh Castle.

“We can’t wait to fully embrace the changing of the seasons and welcome our guests to discover what Highland Park has in store!”

The Highland Park takeover runs from Thursday 3rd October until Friday 31st January and more info can be found here.

About The Author

Rosalind Erskine

Known for cake making, experimental jam recipes, Champagne and gin drinking (and the inability to cook Gnocchi), Rosalind writes for The Scotsman on all things food and drink related.

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