Appetite for Italian on the up
Offering a mix of traditional and contemporary dishes is key
PERHAPS it evokes memories of a summer holiday, maybe it’s the uncomplicated nature of many...
Resist the urge to cut costs in cellar
New drink drive limit might be hitting trade, but cutting corners could prove damaging
THE new Scottish drink drive limit has already had a well-publicised...
Smart move in the capital
Edinburgh pub operator says new cellar system has had positive effect on beer quality
A CHANGE in cellar technology has helped to improve beer and...
Working together keeps taps flowing
Consistent quality key to keep consumers in pubs, writes Innserve’s Steve Lakin
OVER the last ten years the licensed trade has faced numerous challenges, from...
River inspires capital eatery
The Riparian Rooms opens after nine-year search
A RESTAURANT inspired by an underground river has opened its doors in Edinburgh.
The Riparian Rooms, which promises...
Chef’s special: Ian McAndrews
Ian McAndrews, Owner and head chef
Blackaddie House Hotel, Sanquhar, Dumfries & Galloway
blackaddiehotel.co.uk
Blackaddie House Hotel sits alongside the River Nith on the outskirts of the...
Exec chef for Galvins
MICHELIN-starred chefs Chris and Jeff Galvin have announced the appointment of a new executive chef to oversee the kitchens at Edinburgh restaurants Galvin Brasserie...
Ziggys makes the shortlist
A LONG-established restaurant in St Andrews has been shortlisted for the Scottish Family Business of the Year 2015 Award.
American-styled Ziggys Restaurant is in...
‘Currizza’ goes national
A CHEF turned entrepreneur has secured Scotland-wide listings for what’s claimed to be the country’s first curry pizza.
Dave Gannon’s invention was originally created...
EPOS central to service
Technology must continue to evolve to meet customer expectations, firms say
CUSTOMER service is key in the on-trade and if staff are to deliver and...
Columns
Luke Richardson
William Woodburn
