Chef’s special: Malcolm Webster
Malcolm Webster, Executive chef, Sheraton Grand Hotel & Spa, Edinburgh
How long have you been in the catering business?
I’ve been in the catering and hospitality...
Chef’s special: Andrew Costley
Andrew Costley, Head Chef, Lochgreen House Hotel, Troon
Costley & Costley group’s flagship venue, Lochgreen House Hotel in Troon is set in a 30-acre estate...
Pubco bids to cut ingoing costs
STAR Pubs & Bars is aiming to make it easier for lessees to take on tied pubs by reducing the initial costs of fixtures...
Chef’s special with Niall Anderson
Head Chef, The McMillan
Shawlands, Glasgow
www.themcmillan.co.uk
The McMillan bar and chop house opened last September following the transformation of a unit that was once home to...
Biting into inequality
Restaurants team up to tackle food poverty
Glasgow's restaurant industry banded together this month to tackle food inequality through the second annual Let’s Eat Glasgow!...
Biting into bigger profits
Operators can capitalise on the burger success story
Some top tips to BBQ perfection
Simple steps could encourage less experienced chefs to get grilling
LICENSEES with little experience preparing barbecued food needn’t worry, because there are a set of...
Macdonald Inchyra toasts major investment
A CELEBRATORY dinner was held late last month to mark the refurbishment of the Macdonald Inchyra at Falkirk.
Some £4 million is said to have...
New season’s greetings
Club football is back with pubs showing it set to benefit.
Al fresco socialising seems here to stay
Shift to outdoor eating and drinking during pandemic has left lasting legacy
Columns
Luke Richardson
William Woodburn
