Pubs need to have solid foundations
A well-managed cellar underpins any good bar and ensures a great pint .
Recipe: Goan monkfish curry, Shabu Natarajan, head chef, KoolBa, Glasgow
"The fish in this curry comes from the Shetland Isles and we blend it with Indian spices to produce a mouth-watering dish that’s full of flavour.”
Chef’s Special: Bishnu Neupane, Head Chef, Basil Dunfermline
Head chef Bishnu Neupane draws on experience from some of the most respected Indian restaurants in the UK
Dispensing knowledge
SLTN recently stopped by Tennent’s Training Academy to see Lager Care Programme course in action
Recipe: Cullen Skink, Craig Hogarth, Executive chef, Scotts brand, Buzzworks
Craig Hogarth shares his recipe for this Scottish classic
Ignore the present and risk the future
Operators who don’t move with the times could alienate their customers
Chef’s Special: Cameron MacBeth, Head Chef, Cornerstone Seafood Restaurant Mallaig
Cameron MacBeth is head chef at Cornerstone Seafood Restaurant in the Highland port of Mallaig. Diners can enjoy fresh seafood while looking out across the harbour as the local fishermen land the day’s catch
Recipe: Chimichurri sauce, Chris Niven, Grand Café at The Scotsman
"A great modern alternative to traditional heavier cream and butter-based steak sauces.”
Recipe: Chilli burger, Mark Teed, Head of Food, Star Pubs & Bars
“A great entry-level burger, which is accessible for everyone, is the staple of a pub menu."
Chef’s Special: Barath Kumar, Executive Head Chef
Using local Scottish produce, Barath’s kitchen produces a range of hearty and seasonal dishes.
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Luke Richardson
William Woodburn
