Chef’s special – Gerry Sharkey, Head Chef, La Bonne Auberge Glasgow
www.labonneauberge.co.uk
How long have you been in the catering business and how and when did you start?
I have been in catering for 33 years, starting...
Can trade cash in with coffee?
Firms reckon operators can reap rewards from strong offer
From small plates and bar snacks to gin masterclasses and beer flights, today’s pubs are versatile...
Cider sponsors food and music festival
CIDER producer Aspall threw its weight behind food and music festival Harvest earlier this month.
The event, which was in its third year, took place...
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...
Recipe: Avocado, passion fruit and mango cheesecake, Grant Gordon, La P’tite Folie and Le...
“This is definitely one of my favourite desserts to make and enjoy with family and friends, especially at this time of the year. It is so fresh and light, an attractive looking dessert, and it is unusual too with the avocado flavour. It is also very easy to make!”
Chef’s special : Jonny Dunbar
Jonny Dunbar, Head chef, Ducks at Kilspindie House, Aberlady
Nestled in Aberlady, a small conservation village in the heart of East Lothian, Ducks at Kilspindie...
Uniform approach can pay dividends
Workwear which is both functional and stylish can boost venue’s image, firms say
THE trend for open kitchens seems to be gathering pace in Scotland,...
Capital honoured as chefs open brasserie
Martin Wishart and Paul Tamburrini join forces to launch new restaurant
HE has plied his trade in some of the UK’s most celebrated kitchens, holds...
Reel in customers with sustainability
A modern seafood offer should consider the environment, say firms.
Hotel in venison push
BALLATHIE Country House Hotel in Perthshire teamed up with Scotland’s venison industry late last month to promote ‘Eat Scottish Venison Day’, in the run...
