Creating a winning kitchen combination
Combi-oven’s versatility can ease the pressure on chefs, suppliers say
ROASTING meat, steaming fish, cooking vegetables, baking bread – all take time and require different...
Outlook fine for trade designer
Operators turning to durable materials as bank lending remains tight
BURNS Design is building a reputation as the ‘go to’ practice for Michelin-starred restaurants.
The Glasgow...
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Monitor service and stock on the move
Technological developments in electronic point of sale (EPOS) systems mean improved service and real-time stock monitoring can now be achieved while operators and staff are...
South west business battles for survival
The owners of three licensed venues in Wigtown are facing financial meltdown – after being stripped of vital weekend trading hours back in March. Sinead Farrell and Derek Hart told SLTN they have endured a severe downturn at the Crown Hotel in Newton Stewart since the licensing board cut its trading hours from 2am to 1am on Friday and Saturday nights.
Chef’s special: Paul O’Donnell
Paul O’Donnell, Head chef, Gean House, Alloa
Gean House, in Alloa, is a popular wedding and event venue. Paul O’Donnell heads the kitchen at the...
New chefs get stuck in at Fusion venues
DUNBLANE-based Fusion Group has announced new kitchen appointments at two of its venues.
Tommy McPhee has been made head chef at The Red Brolly Inn...
A feast of fresh fish
Praise for ‘world class’ Scottish seafood
AS Scotland celebrates another Year of Food and Drink, businesses making a living from the nation’s waters highlighted the...
Chef’s Special: Simon Attridge, Executive chef, Gleneagles, Auchterarder
SLTN chats with Simon Attridge of Gleneagles, Auchterarder .
Cochrane Inn revamped
AYRSHIRE’S Cochrane Inn has been given a root and branch revamp.
The traditional inn, which is located in the village of Gatehead on the outskirts...
Columns
Niall Hassard
Andrew Dowson
Neil Morrison
Luke Richardson
