Recruitment: It’s all about the youth
A HIGHLAND hospitality operator will be doing his part to encourage young people to consider careers in the industry
Chef’s Special: Nick Rietz, Head Chef/Owner, Bilson Eleven, Glasgow
Housed within a restored 19th century townhouse in Glasgow’s east end, Bilson Eleven offers a unique dining experience with a modern approach to classic flavours .
On track with new menu
Chef Nico Simeone is looking to take his customers on a journey across Europe with his latest menu, Orient Express .
A whole new world
An international outlook on pub menus can pull in profits .
Chef’s Special: Warren Brown, Executive chef, Crieff Hydro, Perthshire
Perthshire hotel and resort Crieff Hydro has been in business for over 150 years and boasts several restaurants, offering everything from hot dogs to fine dining .
Making the right first impression
A refurbishment can bolster business, but it must be carried out correctly, say firms
Don’t half-cook your kitchen kit
Whether it’s a small or a large purchase, it can pay to opt for quality
Group splashes out in style
A £150,000 outdoor hydrotherapy pool has been unveiled as a major design feature at the Aura Spa within The Bowfield Hotel and Country Club in Renfrewshire.
A capital revamp from craft brewer
INNIS & Gunn has unveiled a new look in Edinburgh as it rebranded its Beer Kitchen in the city as the Brewery Taproom.
Inn vogue
A 19TH century hotel in Midlothian has been given a design refresh as its long-term family owners prepare the business for the next generation
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Luke Richardson
William Woodburn
