Cellar standards pay off at the taps
Cleanliness key to a quality pint at the Elizabethan, as Matthew Lynas reports
WITH cask ale pump clips decorating the walls and a broad range...
A technical boost to the bottom line
Firms say investing in systems such as EPOS can pay dividends
TECHNOLOGY such as electronic point of sale (EPOS) can have a very real impact...
Firm lights up its new range
HOSPITALITY furniture supplier Andy Thornton has launched its latest collection of decorative hotel and restaurant lighting.
Comprising a fifteen-arm light fitting, a nine-arm light fitting...
Old meets new in heritage hotel
Refurb designed to broaden appeal of Lanarkshire business
CREATING a contemporary venue in a historic space has been the challenge for the team at New...
Small changes can yield results
Don’t underestimate the impact of a revamp, designers say
THERE’S no denying the positive impact a refurbishment can have on a bar, restaurant or hotel...
Maintain order in the kitchen
Standard of cleanliness back-of-house can affect entire operation, chefs say
QUALITY ingredients, fantastic cooking and great staff can take a kitchen so far, but a...
Top food gong for capital cook
Botanic Garden chef triumphs in UK awards
EDINBURGH’S Ben Harrison, head chef at the Gateway Restaurant and Terrace Cafe at the Royal Botanic Garden Edinburgh...
Larder goes larger with new bakery
THE Edinburgh Larder Bistro has expanded its offer with the launch of a new bakery on the premises.
The new Archipelago bakery is fronted...
Chef’s special: Scott Davies
Scott Davies, Head chef, The Adamson, St Andrews
The Adamson is a contemporary brasserie and bar located in the heart of St Andrews. Launched in...
A hot tip for growing sales
A broad range of products and the right equipment can help boost bar takings, say tea and coffee suppliers
PUBLICANS that don’t offer their customers...
Columns
Jack Cummins
Andrew Dowson
Neil Morrison
Luke Richardson
