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 .
Andrew Fairlie’s lasting legacy
A scholarship in memory of acclaimed chef Andrew Fairlie was unveiled in Glasgow today
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
Chef’s Special: Yvonne Marshall, Head chef, The Benleva, Drumnadrochit
SLTN chats to Yvonne Marshall of The Benleva, Drumnadrochit
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
