Duo update fans with a series of weekly video blogs – part of a successful pub and restaurant PR campaign

TWO ENTREPRENEURS have decided to show exactly the ‘blood, sweat and tears’ involved in setting up Edinburgh’s newest style bar by creating a weekly video blog charting its progress.

Rory McWhirter and Rowan Milne have gone on camera to discuss the development of their £500,000 plus venture, Hyde Out, from a  derelict shell to opening day.

Their project to transform a vacant unit in Edinburgh Quay, in the Fountainbridge district, is being closely watched by social media fans and followers.

Rory, 22, said: “We wanted to give people an insight into what we were doing and to share our excitement about the project.

“We think it’s important that we are upfront about what we’re doing and at the same time maintain a buzz and excitement in the build up to the launch in November.

“There’s been a fair bit of blood, sweat and tears to even get to the stage where we have started the fit out – and sure that there will be plenty more stresses and strains as we work towards launch day.

“We hope it will be entertaining to show the progress from a vacant shell to the opening as well as allowing everyone to see the venue change and develop every week.”

The three videos created so far have been posted on both Hyde Out’s Facebook and You Tube pages, giving a quick two minute update with interviews and shots of the interior.

The transformation of the former Embark site began three weeks ago with construction Wagstaff providing the bulk of the work.

Architecture and interior design team KBAD Ltd. have envisioned strong contrasts of colours, and vibrant bespoke graphics, fused with an eclectic and elegant mix of furniture for the venue.

Some features that customers can look forward to include a new Timorous Beasties Edinburgh Toile vinyl wall covering, designer toiletries and a bespoke handmade chandelier consisting of 600 crystal cut glasses by designer John Harrington.

The buzz created ahead of the Hyde Out opening is down to a successful pub and restaurant PR campaign

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