Thursday, August 13, 2020
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Chef Campbell offers taste of local flavours

DARIN Campbell was introduced to the merits of fresh produce at an early age – now he’s using it to wow diners at one...

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...

Chef’s special: Chris Thomson

Chris Thomson, Chef, The Pantry, Stockbridge, Edinburgh Billed as a ‘farm shop and kitchen’, The Pantry on North West Circus Place has a focus on...

Hart joins team at The Adamson

CHEF Paul Hart has joined the team at The Adamson Restaurant & Bar in St Andrews as director head chef. A former winner of ‘Scottish...

Heat up profits in the kitchen

The right microwave can play a pivotal role in an outlet’s success – cutting down waiting times and allowing for flexible cooking, firms say WITH...

Fryers still crucial to on-trade food offer

The importance of having the right fryer in place shouldn’t be underestimated, especially in busy establishments where speed of service is a factor.
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.

BBQ tips: John Baillie Jnr, Dennistoun Bar-B-Que, Glasgow

John Baillie Jnr, Dennistoun Bar-B-Que .

How to keep your kitchen well-oiled

Choosing the right cooking oil is not as easy as it sounds, says Domenico Crolla of Glasgow’s award-winning Bella Napoli NOT every chef knows the...

New wave cleaning

THE microwave oven is the workhorse of many a catering kitchen. In constant use for reheating, defrosting and cooking, they often get taken for granted,...