Workshop gives chefs just desserts
The classes focus on gourmet sweets.
A Borders-based pastry school has launched a new workshop to help chefs create gourmet dessert menus
The sessions at the...
Freeze your sweet assets
Ice-cream a lighter and cheaper alternative to traditional puddings
Caterers who don’t include ice-cream on their dessert menus could be missing a trick
The frozen dessert...
Sauces that go the extra mile
Versatility key in harsh economic climate, says Heinz
THE need for chefs to get the most from their ingredients has arguably never been greater as...
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...
Uniforms must follow form and function
First impressions mean everything in the hospitality business, uniform suppliers insist
IT’S no longer unusual to see hospitality staff cut a dash with modern, stylish...
Caterers going micro mad
They’re versatile, energy efficient and help kitchens run more smoothly. Suppliers big up the humble microwave
AT home, microwaves tend only to be used for...
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...
Chef’s special : James Murphy
James Murphy, Executive chef, Grand Central Hotel, Glasgow
James Murphy’s career turned full circle when he took up the role of executive chef at the...
Student chefs get a chance to shine
A BRIGADE of up and coming chefs was due to be handed a high-profile platform to show off its skills earlier this month
Students from...
Food costs under the microscope
Major operators cautiously confident about year ahead
THE economic outlook hasn’t markedly changed for major pub and restaurant groups over the past year
A survey of...
Columns
Jack Cummins
Andrew Dowson
Neil Morrison
Luke Richardson
