Ensure the cellar is kept in good health
The more things change, the more they stay the same, so the expression goes
How to keep your kitchen well-oiled
Choosing the right cooking oil is not as easy as it sounds, says Domenico Crolla of Glasgow’s award-winning Bella Napoli
NOT every chef knows the...
Scots shine in eating out bible
Joy for Mull’s Café Fish as Scotland’s Good Food Guide tally rises
SCOTLAND’S culinary credentials were reinforced earlier this month with the inclusion of a...
Bright opportunity in the south west
A ‘LIGHTHOUSE hotel’ has had its asking price cut as the current owners seek to retire.
Gordon and Kay Ward have knocked £100,000 off Corsewall...
Ayr racecourse has stars in its eyes
THE stars have been out in force at Ayr Racecourse and the adjacent Western House Hotel.
Recent months have seen executive chef Donald McInnes cook...
Buyers snap up a Golden opportunity
Eatery changes hands after 30 years under same ownership
A PERTHSHIRE restaurant business has changed hands for the first time in 30 years.
The Golden Larches...
Getting the right system
EPOS and technology in general now play a much bigger role in the operation of many pubs and bars.
Sales increase on the horizon
Restaurateurs predicting growth
CHEFS and restaurateurs are more confident about future trading in 2014 than they were last year, according to a new report from...
Working together keeps taps flowing
Consistent quality key to keep consumers in pubs, writes Innserve’s Steve Lakin
OVER the last ten years the licensed trade has faced numerous challenges, from...
Making sure there’s no glass half clean
When customers visit the on-trade they expect high standards – from the quality of the liquid to the cleanliness of the crockery or glass...
Columns
Luke Richardson
William Woodburn
