- Advertisement -

Industry squanders millions on waste

Two-thirds of food sent to landfill could be recycled, report finds THE Scottish hospitality industry stands to save as much £64m a year by reducing...

New blood at Crieff Hydro

A PERTHSHIRE hotel has appointed a senior manager from outside the owning family for the first time in its 140-year history. John Jennett (right) has...

Chef’s special : Jonny Dunbar

Jonny Dunbar, Head chef, Ducks at Kilspindie House, Aberlady Nestled in Aberlady, a small conservation village in the heart of East Lothian, Ducks at Kilspindie...

Cheap isn’t always cheerful in the kitchen

Buying second-hand equipment can be tempting but ultimately expensive SAVING money might be high on the agenda in the current climate, but operators should think...

Hamilton chef cooks up a storm

A HAMILTON chef has picked up a top gong at this year’s Scottish Curry Awards. Ajmal Mushtaq, of Mushtaqs restaurant, overcame competition from chefs across...

Chips not down when it comes to fried food

Energy efficiency should be a top priority when choosing a fryer FRIED foods like fish and chips continue to be a staple on menus in...

Capital honoured as chefs open brasserie

Martin Wishart and Paul Tamburrini join forces to launch new restaurant HE has plied his trade in some of the UK’s most celebrated kitchens, holds...

Second coming for Ian Brown

Former Ubiquituous Chip chef happy to be south side after 21 years at the west end Glasgow restaurant HIS name may be above the door...

Operators urged to check tax is in order

Ensure robust systems in place for handling tips, accountants say RESTAURATEURS must ensure they have robust systems in place for handling staff tips after HM...

Trade must broaden snacks horizons

Extending range beyond pub favourites key to boosting sales, producers say OPERATORS must look beyond traditional pub favourites if they are to maximise sales of...

Get the latest headlines and news alerts directly to your inbox

Yes please