Chef’s Special: Francesco Ascrizzi, head chef of Divino Enoteca, Edinburgh
The restaurant brings Italian regional traditions to the Scottish capital, offering diners a menu of seasonal, fresh Italian cuisine. …
Ensure all bases are covered
Food safety is crucial at every stage – from storage and prep to serving. …
Seafood bites pack a punch
FISHMONGER M&J Seafood has bolstered its seafood range with two new products. …
Reel in customers with sustainability
A modern seafood offer should consider the environment, say firms. …
Chef’s Special: Claire Allan, head chef of The Mercat Grill, East Lothian
Utilising the best of Scotland’s natural larder, as well as ingredients from further afield, the Mercat Grill offers simple, gastropub fayre. …
Biting into bigger profits
Operators can capitalise on the burger success story …
Recipe: Haggis burger by Gary Maclean, National Chef of Scotland
Gary Maclean, of City of Glasgow College and Scotland’s National Chef, joined forces with butcher Simon Howie to create this recipe …
Microwaves: An easier way to add food to bars
Wet-led pubs could benefit from addition of a commercial microwave …
Chef’s Special: Carina Contini Director of Contini restaurants
Majoring in fresh Italian and Scottish ingredients, the company’s food philosophy is ‘happy food’ …
Provenance is still a top priority
More customers seeking out locally-sourced produce, food firms say …
