Sunday, June 16, 2019

Chef’s Special: David Jamieson

David Jamieson, Head chef, Doubletree by Hilton Dunblane Hydro, Dunblane The Kailyard by Nick Nairn restaurant at Doubletree by Hilton Dunblane Hydro uses seasonal and...

Sales increase on the horizon

Restaurateurs predicting growth CHEFS and restaurateurs are more confident about future trading in 2014 than they were last year, according to a new report from...

Food safety on menu at capital science festival

FOOD Standards Scotland (FSS) took to the stage at the Edinburgh International Science festival this month to highlight the importance of hygiene standards. FSS was...

Chef’s Special: Jim Cowie Head chef and co-owner, The Captain’s Galley, Scrabster, Caithness

Jim Cowie puts seasonality and sustainability at the heart of his restaurants, which proudly offer a wide range of Scottish seafood dishes.

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

Chefs unite for One Dev bash

CHEFS past and present collaborated at the stove at Hotel du Vin at One Devonshire Gardens last month to mark the Glasgow hotel’s 25th...
Tom Kitchin (left) with Theo Randall and Michel Roux Jr.

Edinburgh chef in search for apprentice

TOM Kitchin is to take part in a new TV search for the UK’s best young culinary talent. The Edinburgh chef will join Michel Roux...

Know the score on allergen rules

THE regulations requiring caterers to provide allergen information have been in force since December 13, 2014. While some businesses have implemented measures to meet the...

Chef’s Special: Stewart Macaulay, Head chef, The Adamson, St Andrews

Inspired by classic brasserie cuisine, the restaurant’s menus major in local seasonal produce.

Look to the locals

Scottish produce can help grow sales and offer a point of difference, say food supplier