Modern kitchens need to sparkle
Consumers are more aware of hygiene standards in venues than they’ve ever been
Change is the law of life for licensees
Licensing lawyers say a firm grasp on immigration changes is essential
Brexit to make its mark on kit
Catering equipment prices may rise but kitchen savings can be found, say firms
Remaining compliant
A comprehensive approach to food hygiene training is a must, say firms
Firing up a quality and sustainable offer
Multiple operators say the right relationship with equipment suppliers can go a long way
Chef’s Special: Ross McMillan Head Chef, Old Churches House Hotel, Dunblane
Ross McMillan, head chef at Old Churches House Hotel in Dunblane offers customers an affordable yet quality dining experience
Recipe: Sea trout and crab Southern curry, Sandy Brown, Ka Pao at swg3, Glasgow
“This dish has already become a firm favourite among our clientele, and we love it ourselves."
Recipe: Avocado, passion fruit and mango cheesecake, Grant Gordon, La P’tite Folie and Le...
“This is definitely one of my favourite desserts to make and enjoy with family and friends, especially at this time of the year. It is so fresh and light, an attractive looking dessert, and it is unusual too with the avocado flavour. It is also very easy to make!”
Chef’s Special: David Proctor, Head Chef, The Aberdeen Altens Hotel, Aberdeen
Located on the south side of the city, the four-star Aberdeen Altens Hotel has been the focus of a £6 million investment over the past five years. The hotel’s restaurant offers both modern dishes and home-cooked favourites.
Get the word out about your offer
Even the best drinks range can be let down if customers are not aware of what’s available
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Luke Richardson
William Woodburn
