Microwaves: the machine that doesn’t stand still
The commercial microwave continues to evolve and offer greater functionality to licensed premises
Chef’s Special: Kat Wardrop Executive chef, Macdonald Drumrossie Hotel, Inverness
Macdonald Drumrossie Hotel in Inverness is set in nine acres of parkland and is a popular weddings destination. The hotel’s restaurant has two AA Rosettes and offers modern Scottish cuisine, prepared using the freshest ingredients
Tak a plate o’ kindness
Profit from the produce of Scotland
Gannet had a little lamb
The west end eatery has placed a lamb rump, shoulder and belly main course on its menu and is supporting Quality Meat Scotland’s recently launched ‘Scotch Lamb, Naturally’ campaign
The kitchen staple that keeps evolving
There is more choice in commercial microwaves now than there has ever been
Safety is integral
A robust food hygiene system must underpin any kitchen operation
Turn up the heat
Even the most basic dish can fail without the right equipment in the kitchen
Free to choose a range of dishes
Demand for free-from foods is on the rise, presenting operators with an opportunity
The right kitchen kit can go a long way
Choosing the best microwave to suit a food offer is crucial, equipment firms say The right kitchen kit can go a long way
A sweet alternative
Frozen food distributor Central Foods has expanded its free-from range with the launch of two new desserts via its own brand, Menuserve
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