A Year of Covid-19: Craig Wilson of Eat on the Green on the most challenging year in business to date Restaurateur Craig Wilson addresses the highs and lows of running a business throughout the coronavirus pandemic. By Julia Bryce March 24, 2021, 8:00 am [[intro]] [[title]] [[text]] [[button_text]] [[outro]] Tags Coronavirus Craig Wilson Eat on the Green Pandemic restaurant The Kilted Chef More from the Press and Journal Food and Drink team Food and Drink Sweet treats: Bring the summer sun with Anna Hingham’s custard and tayberry tart May 22, 2022 Food and Drink Meet the bartender who deep fried a buttery and invented the rowie fritter May 22, 2022 Premium Content Food and Drink The Lobster Shop in Johnshaven is home to the best shellfish toasties and subs in the north-east May 22, 20220 Premium Content More from the Press and Journal Bargain of the century! Young Scot card holders get access to 600 historic sites for only £1 Billy Dodds speaks of pride and pain after Caley Thistle lose Premiership play-off final in Perth ANALYSIS: Caley Thistle must build on promotion push that went to the wire Caley Thistle’s brave bid to make Premiership return ends in sore defeat at St Johnstone, who survive drop ‘It’s not a modern, customer service railway’: Commuters at Aberdeen station speak out about ‘unreliable’ ScotRail services Series of celebrations planned in Cruden Bay for 125th anniversary of Dracula
Food and Drink Sweet treats: Bring the summer sun with Anna Hingham’s custard and tayberry tart May 22, 2022
Food and Drink Meet the bartender who deep fried a buttery and invented the rowie fritter May 22, 2022 Premium Content
Food and Drink The Lobster Shop in Johnshaven is home to the best shellfish toasties and subs in the north-east May 22, 20220 Premium Content
