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Remarkable frozen ready meals, prepared by our own chefs and delivered to your door via our nationwide delivery service. Or discover your local COOK shop!

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Cook's Bar and Kitchen: Restaurant in Grangemouth, Falkirk

Enjoy good times and great food at Cook's Bar and Kitchen Located in the grounds of the Grange Manor Hotel, Grangemouth, Falkirk, our 19th Century coach house offers warm and stylish decor with a relaxed and welcoming atmosphere.

Open from 9am, seven days a week, we serve food all day.

For every £1 spent accrue 5 VIP points, for every 500 points you get £5 to spend on food or non-alcoholic      drinks.

Benefit from offers unique to our VIP card holders.

fill out the registration form and email back to us quoting VIP in the Subject Box.

Cook's of Stirling | Hotel, Restaurant & Bar in City Centre

The perfect choice when looking for a Stirling city centre hotel that combines a stylish interior with all that the city has to offer on it’s doorstep.

Whether staying for business, a short weekend break or more leisurely affair our boutique style bedrooms and exceptional service are just what is expected from a 4 star hotel in central Scotland.

Not just a hotel, Cook’s of Stirling is a favourite destination for eating and drinking or just getting together with friends.

Modern and stylish, our 7 boutique hotel rooms have everything you could want to help you relax whether you are staying away on business or for exploring all that Stirling has to offer.

“Lovely hotel in the centre of town” My husband and I stayed here for two nights.

Locanda de Gusti

Rosario makes the pasta using his own gluten-free recipe.

The desserts are gluten-free too.

Rabble Taphouse & Grill, restaurant review, Edinburgh - Scotsman ...

Two soft-centred and fist-sized dollops of pork were covered in knobbly-looking cornflake-light coating, with a little pot of Bovril-esque jus on the side.

Apart from the fact my main of 60 hour cooked gunpowder rubbed beef short rib (£17), chosen from the Robata Grill section of the menu, was barely tepid and 37 per cent fat, it was downy meat, with a Szechuan peppery rub on its blubbery lid, a pile of mash on the side and a pot of thin onion gravy.

Off the section that was daftly called From the Side, I’d also ordered green beans (£3.50) – still with bite and sloshing in a pool of paprika-infused melted butter.

Anyway, the fish was soft and tasted decent enough, topped with a fan of creamy red pepper and oregano sauce and with a side of chorizo-riddled crushed potato that looked rather revoltingly sloppy.

Still, another strangely stodgy dish that, along with the focus on American style slow-cooking and my bad outfit, doesn’t seem quite the right fit.

The Peat Inn: restaurant review | Jay Rayner | Life and style | The ...

Wilson sold up in 2005 to Geoffrey Smeddle, another classically trained chef with time at the Orrery and Café Royal in London, who had then run the Conran group’s first restaurant in Glasgow.

On a Friday, it is full of elders of the tribe who know a good thing when they see it and have the time to take advantage of such possibilities.

A couple of years ago the latter would have been described as a foam, because that’s exactly what it is: a rich, mouth-coating mushroom sauce that has been extruded from the business end of a nitrous gun.

If we’re to talk about an improvement in food culture, then it’s actually less about having a good time on planned trips than striking gold on the accidental ones.

So let me put on the record that the ribeye and the sirloin steaks at the Dundee Malmaison were terrific pieces of animal, brilliantly cooked, with a pronounced char and served with a very fine béarnaise and chips.