Monthly Archives: March 2011
Caterers going micro mad
They’re versatile, energy efficient and help kitchens run more smoothly. Suppliers big up the humble microwave
AT home, microwaves tend only to be used for...
How to keep your kitchen well-oiled
Choosing the right cooking oil is not as easy as it sounds, says Domenico Crolla of Glasgow’s award-winning Bella Napoli
NOT every chef knows the...
Chef’s special : James Murphy
James Murphy, Executive chef, Grand Central Hotel, Glasgow
James Murphy’s career turned full circle when he took up the role of executive chef at the...
Student chefs get a chance to shine
A BRIGADE of up and coming chefs was due to be handed a high-profile platform to show off its skills earlier this month
Students from...
Food costs under the microscope
Major operators cautiously confident about year ahead
THE economic outlook hasn’t markedly changed for major pub and restaurant groups over the past year
A survey of...
Firms take a shot with sambucas
New flavoured variants promoted as long mixed drinks
THE sambuca category has seen its fair share of activity this month, with four new flavours hitting...
States success gives craft producer hope
Brewers large and small are alive to the potential of niche brews
A QUIET revolution has been occurring on the UK brewing scene – and...
St Andrews hotels ‘most expensive’
Open golf championship drives prices up, report concludes
HOTEL rooms in St Andrews are the most expensive in the UK,
according to a new report
Visitors to...
Hospitality stars honoured at show
Organisers hail 38th ScotHot exhibition a success
RISING stars in Scotland’s hospitality industry were recognised at this year’s ScotHot exhibition.
Adam Handling of the Fairmont St...
Capital operator hunts further growth
Barrie Brown talks fine dining, funding and about his fondness of refurbishments
WHEN Barrie Brown added the latest string to the bow of his Edinburgh...