Monday, March 25, 2019
chef cleaning kitchen

Don’t run the risks with food hygiene

Few things can be as damaging to a venue’s reputation as an instance of food poisoning
Matin Khan

Chef’s special: Matin Khan

Matin Khan, Owner, Itihaas, Dalkeith Itihaas offers a menu of Bangladeshi and Indian cuisine in Dalkeith. The restaurant was awarded a Certificate of Excellence 2013 by...

Chef’s Special: Kat Wardrop Executive chef, Macdonald Drumrossie Hotel, Inverness

Macdonald Drumrossie Hotel in Inverness is set in nine acres of parkland and is a popular weddings destination. The hotel’s restaurant has two AA Rosettes and offers modern Scottish cuisine, prepared using the freshest ingredients

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

"The partridge season runs from September 1 through to February 1 and partridge offers a great introduction to game for the novice" .

Chef’s Special: David Jamieson

David Jamieson, Head chef, Doubletree by Hilton Dunblane Hydro, Dunblane The Kailyard by Nick Nairn restaurant at Doubletree by Hilton Dunblane Hydro uses seasonal and...

Free to choose a range of dishes

Demand for free-from foods is on the rise, presenting operators with an opportunity
Barath Kumar

Chef’s Special: Barath Kumar, Executive Head Chef

Using local Scottish produce, Barath’s kitchen produces a range of hearty and seasonal dishes.

Chefs on hand at Paisley food fest

Michelin starred chef Nick Nairn was sharing some tricks of the trade in Paisley on April 23 as part of the town’s second annual...
Malcolm Webster

Chef’s special: Malcolm Webster

Malcolm Webster, Executive chef, Sheraton Grand Hotel & Spa, Edinburgh How long have you been in the catering business? I’ve been in the catering and hospitality...

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 flavour.”