Fryers still crucial to on-trade food offer
The importance of having the right fryer in place shouldn’t be underestimated, especially in busy establishments where speed of service is a factor.
New Butterfly emerges in Shawlands
Glasgow operator takes quirky bar and restaurant concept to city’s south side, as Gillian McKenzie reports
IT’S mid-afternoon on a freezing cold Wednesday in the...
Preparation is the name of the game
A comprehensive proposal is required amid Brexit uncertainty, say firms.
A bumper month of sport
Pubs will be able to entertain their customers in April with a number of big matches.
Recipe: Partridge roulade stuffed with a pear, tangerine and thyme mousse, Andrew Beattie, Braehead...
"The partridge season runs from September 1 through to February 1 and partridge offers a great introduction to game for the novice" .
Andrew Fairlie’s lasting legacy
A scholarship in memory of acclaimed chef Andrew Fairlie was unveiled in Glasgow today
A focus on the fundamentals
It was the late comedian Henny Youngman who once boasted about how his grandmother didn’t need glasses, even after her eightieth birthday, as she drank straight from the bottle.
Heineken: Celebrating sustainable operators in the on-trade
Advertorial – Sustainable solutions are often perceived to be more expensive or less convenient, but this doesn’t have to be the case. Here, we hear from four operators on how they’re making their businesses more sustainable.
Kitchen classic that is an aid to efficiency
AS bar and pub operators across Scotland prepare for what will hopefully be a busy summer season, those with food offers will be wanting to ensure their kitchens are running as efficiently as possible.
Highland lodge is top of the class
A HIGHLAND hotel has beaten competition from across the UK and Ireland to triumph at Conde Nast Johansens 2012 awards for excellence.
Loch Ness Lodge...
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Luke Richardson
William Woodburn
