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Three is magic number, tea firm tells caterers

TATA, the company behind the Tetley brand, is advising caterers to brew tea for a minimum of three minutes in order to provide customers...

Chef’s special – Michael Neave

Owner and chef, Michael Neave Kitchen and Whisky Bar, Edinburgh Set over two floors, the Michael Neave Kitchen and Whisky Bar combines European cuisine and...

New look for Glasgow seafood outlet

GLASGOW seafood restaurant the Mussel Inn has been refurbished and launched a new and expanded menu. The city centre restaurant has been open for more...

The ‘workhorse’ of the kitchen

Commercial microwaves can provide excellent results, say suppliers A commercail microwave is one of the kitchen “workhorses” which most eateries cannot do without. That’s the claim from catering...

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...

Make things a little easier in the kitchen

Commercial microwaves have many benefits during busy periods

Chef’s Special: Ross McMillan Head Chef, Old Churches House Hotel, Dunblane

Ross McMillan, head chef at Old Churches House Hotel in Dunblane offers customers an affordable yet quality dining experience

A recipe for the long haul

Taking care of your venue’s BBQ can ensure longevity, say firms .

Enduring eatery set for a good inn-ings

La Bonne Auberge has remained true to founding principles while moving with times CHANGE has been a constant companion for chef Gerry Sharkey in 16...
Ross Cochrane, Head chef, Udny Arms Hotel, Newburgh, Aberdeenshire

Chef’s special: Ross Cochrane

Ross Cochrane, Head chef, Udny Arms Hotel, Newburgh, Aberdeenshire The Udny Arms Hotel in Aberdeenshire majors in local produce. Dating from 1860, the hotel is...

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