Trade urged to embrace technology
New kit and software can improve efficiency, suppliers say
TECHNOLOGY is playing an increasingly important role in bars, restaurants, hotels and nightclubs – and the...
Payment system dots the i’s
New point of sale app designed to help operators track sales and stock
A FORMER nightclub manager and an engineering student have launched a point...
Appy days for Scots tech firm
A NEW app which allows consumers to order food and drink in bars and restaurants via their smartphones is to be rolled out across...
Financial claws impact on menu
Soaring cost of lobster prompts chef to scrap dish
By Gillian McKenzie
THE owner of Glasgow seafood restaurant Gamba has been forced to take lobster off...
Borders cook school owner focuses on raising kids
THE owner of a Scottish Borders cookery school has branched out into goat farming.
Mike Muir, who runs TheCookSchool.com in Broughton near Biggar, said he...
Chef’s Special: Graham Pallister
Graham Pallister, Executive chef, 63 @ Parklands, Perthshire
63@Parklands offers a fixed menu of two starters, an intermediate, two mains, cheese and two desserts, which...
Edinburgh chef in search for apprentice
TOM Kitchin is to take part in a new TV search for the UK’s best young culinary talent.
The Edinburgh chef will join Michel Roux...
Eatery turns back time
Maison Bleue offers lunch menu at 1998 prices
AN Edinburgh restaurateur has turned back time and introduced a lunch menu at 1998 prices to celebrate...
Adopting a slick approach to oil
Efficient management can save cash in kitchen, suppliers say
Using the right oil for the right job is key to efficiency in the kitchen.
That’s the...
New venue seeks Sanctuary in the city
Glasgow club is transformed, as Matthew Lynas reports
CLUBS in Amsterdam and London provided inspiration for one of the newest additions to Glasgow’s west end...
Columns
Jack Cummins
Andrew Dowson
Neil Morrison
Luke Richardson
