Bon Vivant Celebrates 10th Anniversary With A Series Of Events

Parties, competitions and dinners in September as Bon Vivant turns 10.

For any bar reaching it’s 10th birthday it’s an event worth celebrating, but when it is a site that has had the sort of impact on its city as Bon Vivant has on Edinburgh then something a little more special is deserved.Bon-Vivant-Interior

Between the 10th – 28th September Bon Vivant owner Stuart McCluskey will be throwing various events at the bar to ensure as much celebrating as possible.

It kicks off in style on September 10th with a Billecart-Salmon Champagne Dinner which will feature a five course menu created by head chef Lucia Gregusova paired with a collection of prestigious Billecart-Salmon cuvées. The whole evening will be hosted by Master of Wine & Champagne connoisseur John Atkinson. Tickets are available here

If Champagne isn’t your thing (you weirdo) then how about gin? Hendrick’s will be holding a Gin Afternoon Tea at Bon V on Saturday 22nd September with 3 tea infused gin cocktails and 10 sweet and savoury bites. If the Haggis Bonbon is not on the menu then something has gone horribly wrong and if it is then that alone is worth the entrance fee.

The two big events have been saved until last. On Monday 24th is the Industry Party and knowing Stu there will be no holding back on this one. He is planning on flying in some special guests from the US and London to help the celebrating. It’s invite only so if you see him get yourself on the list or for more info email

The final blow out is on Thursday 28th with a DJ, classic Bon V bites (have we mentioned the haggis bonbons?), Champagne and specialty cocktails. It is bound to be a hell of a night and entry is free.

Throughout this period they’ll also be a competition with an all expenses paid trip for 2 to Reims for the ultimate champagne lovers experience. Simply buy a glass or bottle of Taittinger Champagne and you’ll be entered into the draw.

Huge congratulations to Stu, his team and everyone that has stepped behind the bar or in the kitchen in the last 10 years. Hopefully you’ll find time to celebrate with him and if so we’ll see you there, we’ll be stood in a corner stuffing haggis bonbons in our faces.