Look to the locals
Scottish produce can help grow sales and offer a point of difference, say food supplier …
Recipe: Partridge roulade stuffed with a pear, tangerine and thyme mousse, Andrew Beattie, Braehead Foods
"The partridge season runs from September 1 through to February 1 and partridge offers a great introduction to game for the novice" . …
Keep quality frying high
Choosing the right fryer is essential for food …
Catching a glimpse of the future
Each event focuses on a different aspect of the catering industry, with the Gleneagles date focused on the hotel and banqueting sector . …
Recipe: Goan monkfish curry, Shabu Natarajan, head chef, KoolBa, Glasgow
"The fish in this curry comes from the Shetland Isles and we blend it with Indian spices to produce a mouth-watering dish that’s full of …
Chef’s Special: Bishnu Neupane, Head Chef, Basil Dunfermline
Head chef Bishnu Neupane draws on experience from some of the most respected Indian restaurants in the UK …
Recipe: Cullen Skink, Craig Hogarth, Executive chef, Scotts brand, Buzzworks
Craig Hogarth shares his recipe for this Scottish classic …
Chef’s Special: Cameron MacBeth, Head Chef, Cornerstone Seafood Restaurant Mallaig
Cameron MacBeth is head chef at Cornerstone Seafood Restaurant in the Highland port of Mallaig. Diners can enjoy fresh seafood while looking out across the …
Recipe: Chimichurri sauce, Chris Niven, Grand Café at The Scotsman
"A great modern alternative to traditional heavier cream and butter-based steak sauces.” …
Recipe: Chilli burger, Mark Teed, Head of Food, Star Pubs & Bars
“A great entry-level burger, which is accessible for everyone, is the staple of a pub …
