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Recipe: Cullen Skink, Craig Hogarth, Executive chef, Scotts brand, Buzzworks

Craig Hogarth shares his recipe for this Scottish classic
Cameron MacBeth

Chef’s Special: Cameron MacBeth, Head Chef, Cornerstone Seafood Restaurant Mallaig

Cameron MacBeth is head chef at Cornerstone Seafood Restaurant in the Highland port of Mallaig. Diners can enjoy fresh seafood while looking out across the harbour as the local fishermen land the day’s catch
A Grand Cafe steak

Recipe: Chimichurri sauce, Chris Niven, Grand Café at The Scotsman

"A great modern alternative to traditional heavier cream and butter-based steak sauces.”
Chilli burger

Recipe: Chilli burger, Mark Teed, Head of Food, Star Pubs & Bars

“A great entry-level burger, which is accessible for everyone, is the staple of a pub menu."
Barath Kumar

Chef’s Special: Barath Kumar, Executive Head Chef

Using local Scottish produce, Barath’s kitchen produces a range of hearty and seasonal dishes.
Kitchen

Brexit to make its mark on kit

Catering equipment prices may rise but kitchen savings can be found, say firms
Food preparation

Remaining compliant

A comprehensive approach to food hygiene training is a must, say firms
Kitchen

Firing up a quality and sustainable offer

Multiple operators say the right relationship with equipment suppliers can go a long way

Chef’s Special: Ross McMillan Head Chef, Old Churches House Hotel, Dunblane

Ross McMillan, head chef at Old Churches House Hotel in Dunblane offers customers an affordable yet quality dining experience

Recipe: Sea trout and crab Southern curry, Sandy Brown, Ka Pao at swg3, Glasgow

“This dish has already become a firm favourite among our clientele, and we love it ourselves."