Carla’s on the crest of the Ninth Wave
Isle of Mull chef books her place as an author. Graeme Murray reports
CARLA Lamont rises at 6am and begins gathering ingredients from the croft...
Chef’s special with Niall Anderson
Head Chef, The McMillan
Shawlands, Glasgow
www.themcmillan.co.uk
The McMillan bar and chop house opened last September following the transformation of a unit that was once home to...
Chefs pass on rising costs
Menu prices up 6% in last six months – report
RESTAURATEURS and chefs have increased menu prices by 6% in the last six months in...
Scots win big at hospitality awards
Gleneagles chairman Peter Lederer takes lifetime achievement gong
SCOTLAND’S hospitality industry had reason to celebrate last week as individuals and businesses took top awards in...
Chef’s Special: Barath Kumar, Executive Head Chef
Using local Scottish produce, Barath’s kitchen produces a range of hearty and seasonal dishes.
No glass ceiling at hotel
BOUTIQUE Edinburgh hotel The Glasshouse has recruited two new senior managers.
Alison Mathewson takes the reins as general manager of the five-star hotel, having...
Burgers boss the market
BURGER joints were the big winners of 2015, according to online booking firm Bookatable, with outlets offering the American staple said to have experienced...
Managed pubs lead growth in food sales, report says
MANAGED pubs are accounting for the largest share of growth in the foodservice sector, according to a new report from business consultancy Horizons.
The research...
Search underway for top food and drink firms
THE search for Scotland’s top food and drink firms is underway.
The Scotland Food & Drink Excellence Awards 2013 were launched last week by Hardeep...
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" .
