Uniform approach can pay dividends
Workwear which is both functional and stylish can boost venue’s image, firms say
THE trend for open kitchens seems to be gathering pace in Scotland,...
Carla’s on the crest of the Ninth Wave
Isle of Mull chef books her place as an author. Graeme Murray reports
CARLA Lamont rises at 6am and begins gathering ingredients from the croft...
Preparation key to financial success
A detailed business plan and cash flow knowledge is crucial, firms say
A NEW year can spell new beginnings, but unlike resolutions, new ventures in...
Glasgow group steaks its claim in Finnieston
‘Farm to fork’ philosophy inspires design of Porter & Rye. Gillian McKenzie reports
WITH two outlets already trading at the Finnieston end of Glasgow’s Argyle...
Laying down the tartan
Carpet firm scores a series of new contracts across the Scottish on-trade
A TARTAN carpet designer and manufacturer has brought contemporary colour to two Scottish...
Get more bang for your buck
Expert advice and careful planning makes money go further
A REFURBISHMENT can represent a big investment for any licensee, so it’s crucial operators make the...
Cash flows for castle
THE owners of Glenskirlie House and Castle in Stirlingshire have secured £50,000 of funding from the East of Scotland Investment Fund (ESIF).
The venue’s business...
Eateries urged to go further than rules
Demand for ‘free-from’ dishes after new EU allergens law is introduced
RESTAURATEURS are being encouraged to go beyond the recent EU requirements on allergen information...
City restaurant launches cookbook
INDIAN restaurant group Mother India has published a cookbook featuring some of the company’s most popular dishes.
The book, titled Mother India At Home, was...
New menu launched at capital restaurant
EDINBURGH restaurant One Square has introduced a new menu following the appointment of executive chef Craig Hart.
Hart joined the eatery, at the Sheraton Grand...
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Luke Richardson
William Woodburn
