Tuesday, May 21, 2019
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Creating a winning kitchen combination

Combi-oven’s versatility can ease the pressure on chefs, suppliers say ROASTING meat, steaming fish, cooking vegetables, baking bread – all take time and require different...

Chef’s special : Peter Woods

Peter Woods, Head chef, The Four Seasons Hotel, Perthshire Located on the bans of Loch Earn in Perthshire, The Four Seasons Hotel majors in contemporary...

Capital restaurants in cultural exchange

THE Auld Alliance was rekindled this month when Edinburgh restaurants L’Escargot Blanc and L’Escargot Bleu played host to nine student chefs from Brittany. The trip...

Hunt on for the best in the Highlands

THIS year’s Highlands & Islands Food & Drink Awards are now open for entries Organised by the Highlands & Islands Food & Drink Forum in...

Mussel Inn for charity

SEAFOOD restaurant Mussel Inn is offering a special three-course menu in Glasgow this month as part of a partnership with the Maggie’s The Dine Around...

Scholar wants a new hospitality school

Apex manager calls for dedicated Scots facility SCOTLAND’S hospitality industry would benefit greatly from its own dedicated hospitality school, one of the latest winners of...

Chef’s special : Kwan Yu Lee

Kwan Yu Lee, Head chef, Opium, Hope Street, Glasgow Located in the heart of Glasgow city centre, Opium specialises in oriental fusion cuisine offering a...

Taking the heat out of BBQ risk

Al fresco cooking brings a raft of challenges, says supplier THE barbecue season represents a major opportunity for pubs and restaurants but it can be...

Get yourself to the BBQ ball

IT’S a fact universally acknowledged that food tastes better when you eat it outside. But finding the right barbecue for a home and for...

Easing outdoor ordering

AL fresco eating and drinking takes a lot of planning, Tables and chairs? Check. Parasols and planters? Check. Keeping tabs on the customers ..? It...