Uniforms must follow form and function
First impressions mean everything in the hospitality business, uniform suppliers insist
IT’S no longer unusual to see hospitality staff cut a dash with modern, stylish...
Find the right light
ESTABLISHING just the right ambience in an outlet depends on a wide range of factors – and the importance of lighting cannot be overstated.
Bag a packet of the black stuff
CONSUMERS can now enjoy a taste of the ‘black stuff’ in snack format.
Artisan crisp brand Burts Chips has joined forces with drinks giant Diageo...
Historic hotel set for a quick sale
AN historic Sutherland hotel is expected to be snapped up quickly after attracting interest from both domestic and international buyers.
Dornoch Castle Hotel dates from...
A bullish start for Glasgow restaurant
Ox and Finch in pole position with small plate concept.
Matthew Lynas reports
THE small plate gourmet dining offered by Glasgow restaurant Ox and Finch has...
The Captain’s Galley honour
THE Captain’s Galley in Scrabster has been named Sustainable Restaurant of the Year.
Raymond Blanc, president of the Sustainable Restaurant Association, presented Jim Cowi, owner...
Steady as she goes
RESTAURANT, bar and hotel furniture manufacturer Go In has launched a new ‘wobble free’ table which is said to have been designed specifically for...
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.
Rocca menus celebrate Italian connections
SCOTTISH produce with an Italian twist is the focus of new menus at Macdonald Holyrood Hotel’s Rocca@Holyrood restaurant.
With recently-appointed head chef Tom Falconi at...
Scholar wants a new hospitality school
Apex manager calls for dedicated Scots facility
SCOTLAND’S hospitality industry would benefit greatly from its own dedicated hospitality school, one of the latest winners of...
Columns
Luke Richardson
William Woodburn
