Thursday, June 20, 2019

Take trade BBQs to the next level

A modern barbecue offer can keep tills ringing throughout the summer .

Chef’s Special: Simon Attridge, Executive chef, Gleneagles, Auchterarder

SLTN chats with Simon Attridge of Gleneagles, Auchterarder .
The chef set up the Fairlie Scholarship to inspire the next generation

Andrew Fairlie’s lasting legacy

A scholarship in memory of acclaimed chef Andrew Fairlie was unveiled in Glasgow today
chef cleaning kitchen

Don’t run the risks with food hygiene

Few things can be as damaging to a venue’s reputation as an instance of food poisoning
Yvonne Marshall

Chef’s Special: Yvonne Marshall, Head chef, The Benleva, Drumnadrochit

SLTN chats to Yvonne Marshall of The Benleva, Drumnadrochit
Panasonic microwave

Cuisine can be quick and easy in microwaves

A limited food offer for pubs doesn’t have to break the bank

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