Dishes that still fry high on pub menus
Fried food remains popular in venues, but the right oil and equipment is essential.
Chef’s Special: Stewart Macaulay, Head chef, The Adamson, St Andrews
Inspired by classic brasserie cuisine, the restaurant’s menus major in local seasonal produce.
Design must lay good foundations
Style, safety and durability key considerations when it comes to flooring.
A chip off the old block
On-trend fries can prove just as lucrative as the classics
Recipe: Triple-cooked Manchego Truffle Fries by Dion Scott, The Spanish Butcher, Glasgow
No trip to The Spanish Butcher is complete without tasting our glorious Manchego truffle fries.
Recipe: Crab and Crowdie Courgette Blossoms by Carla Lamont, Ninth Wave, Isle of Mull
This is a wonderful way to showcase the delicious brown crab that abounds in our waters.
Chef’s Special: Francesco Ascrizzi, head chef of Divino Enoteca, Edinburgh
The restaurant brings Italian regional traditions to the Scottish capital, offering diners a menu of seasonal, fresh Italian cuisine.
Ensure all bases are covered
Food safety is crucial at every stage – from storage and prep to serving.
Seafood bites pack a punch
FISHMONGER M&J Seafood has bolstered its seafood range with two new products.
Cost cuts can be bad for business
Even when profits are under pressure, don’t cut corners in the cellar.
Columns
Luke Richardson
William Woodburn
