A cool approach can heat up drinks sales
The right refrigeration setup is crucial to keep customers coming back
Microwaves: still a kitchen must-have
Advances in technology mean the microwave has more to offer than ever before
Scots’ taste for Italy continues
Operators can capitalise on demand for the cuisine
Recipe: Branzino allo Zafferano, Vishnu Thapa, Amarone, Glasgow
“A light, fresh dish that smells of summer with fresh vine tomato, basil oil and the orange zest.”
Keep sales pouring with good practice
A comprehensive approach to cellar management is an absolute must
Recipe: Spanakopita, Muli Mukja, Halloumi, Glasgow
By Muli Mukja, Halloumi, Glasgow. Spanakopita is a comforting dish that tastes great throughout the year.
Chef’s Special: Gary Townsend, Head chef, Hotel du Vin at One Devonshire Gardens
Set in a tree-lined Victorian terrace in Glasgow’s west end, Hotel du Vin at One Devonshire Gardens offers innovative, sophisticated dining from a team which is passionate about using fresh, local, seasonal produce.
Brewer puts beer quality on tap
BETTER beer, less wastage and more money in the till – those are some of the benefits Tennent’s said its new quality programme will bring on-trade operators.
Chef’s Special: Jim Cowie Head chef and co-owner, The Captain’s Galley, Scrabster, Caithness
Jim Cowie puts seasonality and sustainability at the heart of his restaurants, which proudly offer a wide range of Scottish seafood dishes.
Recipe: Ferrero Rocher-inspired dessert, Brian Grigor, Number One, The Balmoral, Edinburgh
“This Ferrero Rocher-inspired dessert is an indulgent treat. There’s something nostalgic about this instantly-recognisable after dinner chocolate that many of our guests love.”
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Luke Richardson
William Woodburn
