Heating up in the kitchen
Microwaves play an important role, equipment firms say
GETTING it right in the kitchen is about more than an innovative menu and quality produce.
For...
Chef’s special: Robert Gordon
Robert Gordon, Pastry Chef, The Pompadour by Galvin, Edinburgh
The Pompadour by Galvin is located in The Caledonian, Waldorf Astoria Hotel in Edinburgh. First opened...
Refurbed Red Brolly opens
THE Red Brolly Inn in Ballinluig, Perthshire, has opened its doors following a £360,000 refurbishment.
Formerly the Ballinluig Hotel, the venue now operates as a...
Keep an eye on cellar energy
Power monitors can help cut costs, writes Innserve’s Steve Lakin
COOLING is essential for serving the best pint to the customer, but it is also...
Publicans ignore cellar safety at their own risk
LICENSEES who don’t pay close attention to cellar safety are risking the health of their employees, according to commercial gas supplier BOC Sureserve.
Operators...
Cellar switch was smart move
AN Aberdeen publican claims to be reaping the rewards of switching his dispense system.
James Gray, licensee of The Noose & Monkey, said the new...
A lick of paint goes a long way
Smart spending can be a breath of fresh air for a venue
YOU don’t need to spend the earth to leave your customers with a...
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...
Firms make sweet music in Edinburgh
Capital pub benefits from refurbishment</h3
A RECENT refurbishment project on Edinburgh’s Clerk Street has resulted in the creation of a new live music bar.
The...
The Crown Verity British BBQ Battle 2014
The search is on for this year’s British BBQ Battle Champion, so get your creative juices flowing…
Devise and submit a winning 3-course BBQ menu...
Columns
Jack Cummins
Andrew Dowson
Neil Morrison
Luke Richardson
