Recipe: Triple-cooked Manchego Truffle Fries by Dion Scott, The Spanish Butcher, Glasgow
No trip to The Spanish Butcher is complete without tasting our glorious Manchego truffle fries.
City cocktail kings go underground
Sam Baxendale and Jody Buchan aiming to challenge conventions at Kin
What lies ahead for spirit of the moment?
Gin category can expect to see even more innovation in 2018, drinks firms say.
The seafood bar with a difference
Glasgow outlet The Finnieston has gin at its heart. Dave Hunter reports.
Cost cuts can be bad for business
Even when profits are under pressure, don’t cut corners in the cellar.
Managing expectations
Online booking systems can help licensees tap into trends as well as bigger sales.
Reel in customers with sustainability
A modern seafood offer should consider the environment, say firms.
Chef’s Special: Claire Allan, head chef of The Mercat Grill, East Lothian
Utilising the best of Scotland’s natural larder, as well as ingredients from further afield, the Mercat Grill offers simple, gastropub fayre.
Biting into bigger profits
Operators can capitalise on the burger success story
Recipe: Haggis burger by Gary Maclean, National Chef of Scotland
Gary Maclean, of City of Glasgow College and Scotland’s National Chef, joined forces with butcher Simon Howie to create this recipe
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Niall Hassard
Andrew Dowson
Neil Morrison
Luke Richardson
