Scottish chefs collaborate on dining event in support of Drumchapel Food Bank
The event unites Unalome's Graeme Cheevers, The Gannet's Peter McKenna, Mhor's Tom Lewis, Partick Duck Club's Jay Ward, and Crabshakk's David Scott.
Radisson expands its Glasgow footprint with UK’s first ‘Prize’ brand hotel
Prize by Radisson is already a successful brand in central Europe, with more than 20 ‘lifestyle hotel’ properties in locations including Vienna, Antwerp and Hamburg.
New ‘pan-Asian powerhouse’ Extra–Ordinary to open in Glasgow’s Finnieston
Australian chef Tobias Fiegel will blend Japanese, Korean and Chinese cuisines in the new venture at Nico Simeone’s former Sole Club site at 1132 Argyle St.
From the Isle of Harris to Hollywood, The Hearach hits the International stage
The distillery’s products were included in the exclusive $1 million gift bags presented to the 82nd Golden Globe awards' winners and presenters.
Scotland needs 50,000 litter picking volunteers for biggest ever spring clean
Businesses of all sizes are being encouraged to take part in the Spring Clean by organising litter picks and supporting participating employees.
Chef Henry Dobson’s new ‘farm to table’ restaurant set to open in Edinburgh
At Moss, the ingredients used to create the a la carte menu will be 100% Scottish, including over 90 products sourced from Dobson's family’s farm in Angus.
The Albyn is making the most of Dry January with ‘functional’ cocktails
'Drinks that aren’t a glass of fruit juice suited to sitting at the kids table – grown up drinks that are crafted to look, taste, and most importantly, sip like a cocktail’
MCGB chairman George McIvor given an OBE in King’s New Year Honours List
During McIvor’s tenure as chairman, MCGB reached over 1000 apprentice and student chefs from Scotland and northern England annually through its masterclasses.
‘Consistently nailing the basics’ is a must for hospitality businesses in 2025
The two ‘biggest bugbears’ identified by hospitality customers were long waits for food and drink and hot food being served cold.Â
What whisky did Robert Burns’ drink? And what dram would he call for today?
Two whiskies in particular were mentioned in Burns’ poems: Ferintosh, a Highland distillery; and Kilbagie, a lowland producer in Clackmannanshire.
Columns
Niall Hassard
Andrew Dowson
Neil Morrison
Luke Richardson
