Wednesday, October 16, 2019
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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...

Cash in on the great outdoor opportunity

Barbecues and al fresco dining can open new revenue streams for caterers IF you share Billy Connolly’s view that there is no such thing as...

A Rational approach to al fresco food

BARBECUEING food on a grand scale can present problems. It needs constant attention and it’s easy to ruin the food by under or even over-cooking...

La Favorita best in ‘bella Scozia’

AN Edinburgh city centre pizzeria has become the first venue in Scotland to be awarded an official stamp of approval for creating a...

Young chef ends reign on high note

Alan Robertson living the dream after landing job with famous brothers HIS culinary skill and passion for Scottish ingredients saw him crowned Scotland’s first ever...

Workshop gives chefs just desserts

The classes focus on gourmet sweets. A Borders-based pastry school has launched a new workshop to help chefs create gourmet dessert menus The sessions at the...

Freeze your sweet assets

Ice-cream a lighter and cheaper alternative to traditional puddings Caterers who don’t include ice-cream on their dessert menus could be missing a trick The frozen dessert...

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