Cash flows for castle
THE owners of Glenskirlie House and Castle in Stirlingshire have secured £50,000 of funding from the East of Scotland Investment Fund (ESIF).
The venue’s business...
Chef’s Special: Gary Townsend, Head chef, Hotel du Vin at One Devonshire Gardens
Set in a tree-lined Victorian terrace in Glasgow’s west end, Hotel du Vin at One Devonshire Gardens offers innovative, sophisticated dining from a team which is passionate about using fresh, local, seasonal produce.
Up tempo of technology
Research reveals need for speed in licensed outlets
Take trade BBQs to the next level
A modern barbecue offer can keep tills ringing throughout the summer .
Brexit: staffing crisis deepens
Hoteliers across Scotland are facing their “most difficult season” due to a lack of staff, according to hotel groups.
Protect your business from the risk of water scarcity this summer
Sponsored content: Although a country famed worldwide for its natural water environment and wet weather, the reality is water is not an infinite resource in Scotland. Climate change is bringing hotter, drier summers and is forcing the nation to change its relationship with water.
Operators look for clean cuts
Value for money key in buying new washers
VALUE for money is now one of the most important factors in any business investment, and dish...
Tourism there for the taking
Operators can cash in on growing visitor spend, writes Robin Worsnop, chair of Edinburgh Tourism Action Group
THE last 20 years have seen a remarkable...
Chef’s special: Gary Leishman
Gary Leishman, Head chef, Carberry Tower, Musselburgh
Dating from the 15th century, Carberry Tower is a 30-bedroom hotel set in 35 acres on the outskirts...
Chef’s Special: Jamie Connelly
Jamie Connelly, Executive head chef, Louisiana's, Glasgow
Located on the upper floor of Glasgow’s Riverboat Casino, Louisiana’s has recently re-launched with a new menu featuring...
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Luke Richardson
William Woodburn
