As we look forward to the Menu Food and Drink Awards 2019, two students tell Caroline Lindsay why they have chosen a career in the hospitality industry.
If conjuring a beautiful table setting is usually one final frazzled festive step too far – take heart!
Q Desert island food?
The end of my working season came to a close at the end of November. I had spent the season travelling around Europe riding in some fantastic locations and meeting many interesting people, but as it all came to a close, I returned home to heavy rain, cold temperatures and a serious lack of motivation to get on a bike.
My mum Maria is a professionally-trained pastry chef so in our childhood we were spoilt with amazing homemade cakes and pastries. I will always cherish fond memories of her cooling trays piled high with freshly baked mincemeat pies on Christmas Eve, ready to be packed in containers and enjoyed over the festive period.
The Menu team were over the moon to win Newspaper Supplement of the Year at the PPA Scottish Magazine Awards in Glasgow on Thursday night.
Occasionally refugees get stuck at airports –passports no longer valid, they become stranded in diplomatic limbo among the duty-free.
With entries for the Menu Food and Drink Awards 2019 already pouring in, it’s time to meet the judges who will be choosing the winners of the 11 categories.
As we approach winter I want to talk about one of my true passions and a favourite hobby when I’m not working – pasta.
Scented candles are the quickest way to set a scene and conjure atmosphere. Sam Wylie-Harris selects the best of the season...