Hygiene a kitchen must

KITCHEN cleaning might not be the most glamorous aspect of running a licensed premises, but it is arguably one of the most important. As...
Eddie Atkinson, Head chef, RiverView Restaurant, Atholl Arms Hotel, Dunkeld

Chef’s special: Eddie Atkinson

Eddie Atkinson, Head chef, RiverView Restaurant, Atholl Arms Hotel, Dunkeld How long have you been in the catering business? I started work in Claridges at age...

Investing in the kitchen’s future

Purchasing the right catering equipment is key, firms say Kitchen appliances can be a costly investment for any enterprise, which is why it’s crucial to make...

Recipe: Crab and Crowdie Courgette Blossoms by Carla Lamont, Ninth Wave, Isle of Mull

This is a wonderful way to showcase the delicious brown crab that abounds in our waters.
Chilli burger

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 menu."

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

Craig Hogarth shares his recipe for this Scottish classic

Chef’s special: Damien Rolain

Damien Rolain, Head chef, The Mulroy, Edinburgh Edinburgh restaurant The Mulroy takes its name from the last inter-clan battle to be fought in Scotland. The...
Carla Lamont

Chef’s special: Carla Lamont

Carla Lamont, Chef/owner, Ninth Wave Restaurant, Isle of Mull Ninth Wave on the Isle of Mull majors in seasonal produce sourced from the restaurant’s croft,...

Clever tech for effective prep

Every step in food prep is vital, and there’s tech to help with all aspects – and to suit varying kitchen sizes too Every step...

The perfect matches?

GETTING the food just right is obviously an essential aspect of any barbecue, but serving the right drinks is arguably just as important. In recognition...

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