Wednesday, April 24, 2019
chilli

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
people eating at pub

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
Falcon at Caledonian University

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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