Search

There’s been a flurry of activity at the beginning of our 50th Golden Anniversary year. All the hard work and effort put in to the canapé competition by our eventual winners, the City of Glasgow College students, came to fruition on Tuesday 21 April...

Some may be unkind and call it ‘boil in the bag’, but many chefs who use the sous vide method see it as an invaluable way of cooking food to satisfy discerning consumers as well as making a profit.Sous vide’s literal translation from the French is...