Tidy pubs clean up
Well-trained staff and a clear schedule is a must for on-trade success, firms say
Chef’s Special: Kat Wardrop Executive chef, Macdonald Drumrossie Hotel, Inverness
Macdonald Drumrossie Hotel in Inverness is set in nine acres of parkland and is a popular weddings destination. The hotel’s restaurant has two AA Rosettes and offers modern Scottish cuisine, prepared using the freshest ingredients
On track with new menu
Chef Nico Simeone is looking to take his customers on a journey across Europe with his latest menu, Orient Express .
Licensed trade is in Safe Hands with Dunns
A robust product range and safe, COVID-compliant service means delivered wholesaler Dunns Food and Drinks is well positioned to help venues get their offer right as they reopen
New sauces offer taste of Italy
THE producer behind a range of Indian curry sauces aims to introduce a taste of Italy with its latest range
Two pasta sauces (Rich Bolognese...
Staal is new butcher boss
SCOTTISH butcher Simon Howie Foods has appointed a new managing director.
Andrew Staal has joined the Perthshire-based supplier from his role as Australasia general manager...
Time to invest more energy in efficiency?
AS overheads continue to rise across the board, it has become more important than ever for pubs to keep utility costs under control.
Yet...
A uniform approach can pay dividends
ENSURING your staff are wearing appropriate workwear is crucial for any professional operation, whether employees are customer-facing or not.
That’s the view of Ric Shonfeld,...
Chef’s Special: Jamie Walker
Jamie Walker, Chef, Alea Casino, Glasgow
With floor-to-ceiling windows offering views across the River Clyde, the Red Leaf restaurant at Alea Glasgow majors in modern...
It’s a young man’s game – Michael Neave
Chef makes his name in the capital
SURVIVING that first tough year in business can be counted as an achievement in itself, but when you...
Columns
Luke Richardson
William Woodburn
