Sunday, April 21, 2019
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.”
Graham Pallister, Executive chef, 63 @ Parklands, Perthshire

Chef’s Special: Graham Pallister

Graham Pallister, Executive chef, 63 @ Parklands, Perthshire 63@Parklands offers a fixed menu of two starters, an intermediate, two mains, cheese and two desserts, which...

A recipe for the long haul

Taking care of your venue’s BBQ can ensure longevity, say firms .

Fryers still crucial to on-trade food offer

The importance of having the right fryer in place shouldn’t be underestimated, especially in busy establishments where speed of service is a factor.

Chef’s Special: Steven Caputa

Steven Caputa, Head chef, The Italian Bistro, Glasgow Located in a sandstone property in Glasgow’s west end, built originally as Kelvinside railway station in the...

Chef’s Special: Stewart Macaulay, Head chef, The Adamson, St Andrews

Inspired by classic brasserie cuisine, the restaurant’s menus major in local seasonal produce.
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Chef’s special: Neeraj Dhatwalia

Neeraj Dhatwalia, Head chef, Indian Platform, Glasgow Opened by the team behind the Ashoka Ashton Lane in Glasgow’s west end, The Indian Platform offers a...

Recipe: Mussel Brose by Shirley Spear, The Three Chimneys, Colbost, Isle of Skye

Shirley Spear shares the recipe for her Mussel Brose, which is based on a traditional Scottish dish, but with a modern twist
Andrew Fairlie at Gleneagles has taken the top Scottish place in the Good Food Guide’s 2014 edition. The restaurant has been open for more than 13 years.

A Fairlie good result for Scottish chef

Eponymous restaurant leapfrogs rivals to be named best north of border ANDREW Fairlie’s signature restaurant at Gleneagles has been named the best eatery in Scotland...

Scots’ taste for Italy continues

Operators can capitalise on demand for the cuisine
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