News

• Trade urged to “act now” on training

• U-turn needed on immigration plans

• Ben campaign hits the road

• Tourist tax would harm economy

• Lock in for SLTN Awards

• Team effort in East Lothian

• Tips legislation divides trade

• Eden Mill to open bar in Glasgow

• Digital boost for sports bars

• Acclaim for Scots chef

• Majer move at The Adamson

• Chefs conference looks to the future

• Menu adds up at Fife eatery

• From Paris to Aberdeen

• Gin Palace opens up in Girvan

• Tourism needs tech

• More stability for Scottish pubs

• Gin Palace opens its doors

• Scotland’s best beers

• Evolving with the Scottish on-trade

Features

• Don’t neglect the list’s softer side

• Time to mull over winter cider options

• A category that evolves over time

• Investment flows in Irvine

• A good beer offer begins in the cellar

• Taking the high and the low road

• Decoding the malt category

• Time to tap into trade technology

Drinks news

• Painting the town blue for International Gin and Tonic Day

• Don’t neglect the list’s softer side

• Time to mull over winter cider options

• A category that evolves over time

• Glassware with a twist

• Seasonal softie returns early

• Four flavours for Scottish tonic

• Is it time for a soft drinks check up?

• Fizzing up sales

• Low & no in rude health

• Star role for softs

• Show some Heart

• Reaping the cider harvest

• Cheers to cider sommelier

• Cider the apple of producer’s eye

Catering

• Turn up the heat

• Free to choose a range of dishes

• The right kitchen kit can go a long way

• A sweet alternative

• Look to the locals

• Recipe: Partridge roulade stuffed with a pear, tangerine and thyme mousse, Andrew Beattie, Braehead Foods

• Keep quality frying high

• Catching a glimpse of the future

• Recipe: Goan monkfish curry, Shabu Natarajan, head chef, KoolBa, Glasgow

• Chef’s Special: Bishnu Neupane, Head Chef, Basil Dunfermline

• Recipe: Cullen Skink, Craig Hogarth, Executive chef, Scotts brand, Buzzworks

• Chef’s Special: Cameron MacBeth, Head Chef, Cornerstone Seafood Restaurant Mallaig

• Recipe: Chimichurri sauce, Chris Niven, Grand Café at The Scotsman

• Recipe: Chilli burger, Mark Teed, Head of Food, Star Pubs & Bars

• Chef’s Special: Barath Kumar, Executive Head Chef

Property

• Counting the calories in Leith

• Who will take Callander’s Crown?

• Looking for a place to graze?

• On the bonny banks of Loch Earn

• Take the Bull by the horns in Ayr

• Chance to reign in Perthshire

• From big smoke to St Andrews

• New operator at helm of old inn

New products

• Pantheon’s CO4 has the power factor

• New Energy Efficient Heated Display from Pantheon

• First Choice Catering Spares

• ETI goes pocket-sized

• Stay in contact

• New display leads the way

• Pantheon launches new plug-in heavy duty convection oven

• ETI introduces probe-style cooking alarm thermometer

• Going for gold – Thatchers

• Frying high – Q90

• The cooler choice from Draught Beer Online

• Make the most of Christmas – Artis sharing platters