Crofter’s Kitchen gets planning permission for permanent premises
Founded by Grant and Heather Mercer, Crofter’s Kitchen has built a reputation as a must-visit food stop on the North Coast 500 tourist rout
Sodexo Live! aims to elevate feeding time at Edinburgh Zoo
Following competitive tendering, Sodexo’s Heritage Portfolio brand has won the contract to lead the zoo’s F&B operations
Contini Restaurant Group signs up to the QMS Scotch Beef Club
The Cannonball Restaurant, Scottish Cafe & Restaurant, and Contini George Street will highlight Scotch Beef across their menus
Modou’s neighbourhood dining experience on Glasgow’s southside
Studio Modou, a 22-seat ‘community-focused’ restaurant, is in a space once used as Six by Nico’s development kitchen
Chef Barry Bryson to host ‘Captain’s Table’ onboard Leith’s Fingal
Bryson and Fingal's enthusiasm for locally sourced ingredients will create a menu tracing Fingal’s old route around Scotland's coast
Eusebi Deli secures permission to convert nearby Gibson St unit
Approval for converting the old bank building for hospitality use was first granted in 2020, but the Covid lockdown stopped the project
Stirling students get culinary inspiration from Crieff Hydro
Forth Valley College hospitality students benefitted from a culinary workshop led by Crieff Hydro executive head chef Ryan Whitcut
Ziques brings Spanish-speaking Three King’s Day to Glasgow
The Hyndland venue is inviting the city’s Latin community to a special evening party which will launch regular Spanish language meet-ups
Dunblane Hydro’s partnership with Nick Nairn comes to an end
Nairn has been at the helm of the hotel's Kailyard Restaurant since its launch, played a ‘defining role’ in shaping its reputation
Peas on Earth – rediscovering Scotland’s forgotten winter foods
Long before turkey, shortbread and mulled wine, Scotland's Christmas diet was shaped by humbler foodstuffs – peas and beans
Columns
Niall Hassard
Andrew Dowson
Neil Morrison
Luke Richardson
