Here are the red flags chefs say you should watch out for in restaurants
From poor hygiene to under-cooked food, there’s a lot to be wary of when you pick a place at which to eat.
chef
Desert Island Chef: Neil Mugg, chef lecturer at Perth UHI
Q Desert island food?
Desert Island Chef: Brian Canale of Tatha Bar and Kitchen, VA Dundee
With all eyes on the opening of V&A Dundee today, Caroline Lindsay chats to Brian Canale, head chef at the V&A’s Tatha Bar and Kitchen, about his culinary influences
Chef’s Table: Graeme Pallister of 63 Tay Street, Perth
Graeme Pallister, chef patron at 63 Tay Street in Perth, gets to the root of the grow your own trend
Chef’s Table: Garry Watson of Gordon’s Restaurant, Inverkeilor
Garry Watson of Gordon’s Restaurant in Inverkeilor goes cherry picking and chooses a simple recipe to showcase this abundant fruit
Desert Island Chef: Chris Hazelton of The Rookery
Chris Hazelton, head chef at The Rookery, Carnoustie, tells Caroline Lindsay why eggs are essential and chives charm him.
Chef’s Table: Garry Watson of Gordon’s Restaurant, Inverkeilor
Garry Watson of Gordon’s Restaurant focuses on getting the best flavour out of courgettes with his filo and feta tart
Desert Island Chef: Steve Wilson, executive chef at the Fairmont St Andrews
Steve Wilson, executive chef at the Fairmont St Andrews talks seaweed, the Stone Roses and shichimi with Caroline Lindsay
Desert Island Chef: James Robb of the East Pier Smokehouse, St Monans
East Pier Smokehouse chef patron James Robb understands the importance of putting his customers first, discovers Caroline Lindsay
Chef’s Table: Jamie Scott of The Newport
Newport chef Jamie Scott fires up the barbecue - the right way