Recipe: Chimichurri sauce, Chris Niven, Grand Café at The Scotsman
"A great modern alternative to traditional heavier cream and butter-based steak sauces.”
Spicing things up
A recent refurbishment in Edinburgh was designed to achieve the twin goals of a welcoming environment that also increased dining space
When it’s quality and consistency you need
Is the pre-festive period the best time to consider a commercial microwave?
Trends to Expect in the Post-Lockdown Pub
Since lockdown and subsequently reopening were first announced in Scotland, here at HEINEKEN we’ve conducted a number of pieces of research to best predict and help you prepare for the changes we expect to see in the on-trade over the next few months
Freeze your sweet assets
Ice-cream a lighter and cheaper alternative to traditional puddings
Caterers who don’t include ice-cream on their dessert menus could be missing a trick
The frozen dessert...
Bars spark a food Revolution
VODKA bar chain Revolution has unveiled ambitious plans to revamp its menus and grow food sales by 25% in just six months.
Under its Food...
Picardy Place steaks it all on new restaurant
ONE of Edinburgh’s newest restaurants has set its sights squarely on capital carnivores.
Steak Edinburgh launched last month in Brown Taylor Group’s No 12 Picardy...
The importance of a strong safety net
Business insurance is one area operators should avoid cutting back on
Search underway for top food and drink firms
THE search for Scotland’s top food and drink firms is underway.
The Scotland Food & Drink Excellence Awards 2013 were launched last week by Hardeep...
Pub guide brings food for thought
New initiative aims to help operators boost sales
PUBLICANS looking to improve their food offer have a new resource at their disposal following the launch...