Tuesday, July 14, 2020
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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

Look to the locals

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

Recipe: Partridge roulade stuffed with a pear, tangerine and thyme mousse, Andrew Beattie, Braehead...

"The partridge season runs from September 1 through to February 1 and partridge offers a great introduction to game for the novice" .

Keep quality frying high

Choosing the right fryer is essential for food outlets

Catching a glimpse of the future

Each event focuses on a different aspect of the catering industry, with the Gleneagles date focused on the hotel and banqueting sector .

Recipe: Goan monkfish curry, Shabu Natarajan, head chef, KoolBa, Glasgow

"The fish in this curry comes from the Shetland Isles and we blend it with Indian spices to produce a mouth-watering dish that’s full of flavour.”

Chef’s Special: Bishnu Neupane, Head Chef, Basil Dunfermline

Head chef Bishnu Neupane draws on experience from some of the most respected Indian restaurants in the UK

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.”