News

Pub Chef

Keep up to date with all the latest food news, including tips and hints to help boost your sales.

Milk Punch

13-Apr-2001 - 2cl Maker's Mark dash dark rum dash gomme 4cl milk Method: shake all and strain into ice-filled tumbler. Garnish with fresh nutmeg. Source: Atlantic Bar and Grill...

Kentucky Caipirinha

12-Apr-2001 - 2cl Woodford Reserve 0.5cl gomme 0.5cl powdered sugar 1 whole lime. Method: muddle lime and sugar together. Fill with crushed ice. Add bourbon. Serve. Source: Sanderson Hotel...

08-Apr-2001 - 2cl Maker's Mark dash gomme 0.5 powdered sugar 1cl cranberry juice 12 fresh cranberries Method: muddle berries and sugar. Add crushed ice and bourbon. Shake once and then float cranberry...

Kentucky Cream Tea

08-Apr-2001 - 2cl Maker's Mark dash Krupnik dash Cointreau 0.5cl crème de caçao white 0.5cl crème de caçao brun 2cl cream Method: shake all except cream and pour into crushed ice-filled hurricane glass....

French '95

06-Apr-2001 - 1cl Wild Turkey 0.5cl lemon juice 0.25cl gomme Top with champagne Method: shake all except champagne. strain into flute. Garnish: lemon twist. Source: Sanderson Hotel...

Cinnamon Old Fashioned

05-Apr-2001 - 2 parts cinnamon flavoured Maker's Markdash gomme1 orange slice0.5 powdered sugardash bitters Method: muddle fruit, sugar and bitters. Add one third of the bourbon and one...

Whitbread trials new 'giant' food concept

05-Apr-2001 - Pub operator Whitbread Pub Partnerships is trialling a new food concept called Giant's Feast in the King's Arms in Plymouth. The pub reopened last month after...

Guide finds best rural pubs thrive thanks to food offering

05-Apr-2001 - Rural pubs may be under threat, but according to The Which? Guide to Country Pubs the best places are thriving thanks to the food they...

Peppered Avocado and Pasta Salad

04-Apr-2001 - Portions: 10 Preparation time: 10 minutes Cooking time: 30 minutesApprox Cost: 30p per portion Ingredients 1.2kgttPasta, cooked, cooled and thoroughly drained 180mlsttOlive oil 5clovestGarlic, finely chopped1ttRed pepper,

Mexican Style Pork Entrecote

04-Apr-2001 - Portions: 10 Preparation time: 15 minutes Cooking time:t30 minutesApprox cost: £1.70p to £3.20 per portion Ingredients 10-20ttBritish Pork Entrecote steaks 100gttPlain flour, seasoned with salt and pepper150mlsttV

How to make the perfect ploughman's lunch

04-Apr-2001 - We take a look at the perennial pub favourite - the ploughman's lunch: Provide a choice of cheeses either as separate ploughman's or as part of...

Stiletto

04-Apr-2001 - 2cl Jim Beam Black 1cl amaretto 1 whole lime dash gomme 0.5cl powdered sugar. Method: muddle lime and sugar. Fill with crushed ice and spirits. Speed shake once and serve. Source:...

Wine packaging is boxing clever

02-Apr-2001 - Wine boxes give great flexibility with the prospect of guaranteed quality, minimum wastage and best use of space. We investigate. No doubt about it, wine is...

Big Mak

01-Apr-2001 - 2cl Maker's Mark dash chambord 1cl raspberry purèe dash gomme dash fresh lime juice dash egg white 1cl cranberry juice Method: shake all and serve in crushed ice-filled highball. Source: Match...

Latino cuisine: not just tortillas and fajitas

26-Mar-2001 - The popularity of Latino cuisine has, over the past five years, increased at a phenomenal rate. We take a look and offer two recipe ideas. The...

Ricotta cheese pancakes

22-Mar-2001 - Portions: 10 (20 pancakes) Preparation time: 15 minutesCooking time:t15 minutes Ingredients 700g ttPlain flour (white or wholewheat) 2.5 litretSemi-skimmed milk 6ttEgg, beaten Salt to taste Filling:tt1kgttRicotta ch

Mushroom Risotto

22-Mar-2001 - Portions: 10 Preparation time: 10 minutesCooking time:t25 minutes Ingredients: 2 tbsp ttVirgin olive oil 1kgttButton mushrooms, sliced 400gttOnion, finely chopped 1kg ttItalian Arborio rice 2 litrettVegetables stock BR

Venue Review: The Crab & Lobster, Asenby, North Yorkshire

22-Mar-2001 - You could be forgiven for believing that you are a mere pebble throw from the beach when you set foot into the Crab & Lobster...

Crunchy Topped Cod

22-Mar-2001 - (serves one) Ingredients: 1 x 170g coley or cod fillet Knob of butter Dash of lime or lemon juice 15g cheese, grated1-2 rashers of grilled bacon Place the fish onto a...

Focaccia with Artichokes, Olives and Grilled Plum Tomatoes

22-Mar-2001 - Ingredients: 1 Large focaccia 50g Sundried tomato tapenade 2 Plum tomatoes, quartered, seeds removed 2 tbsp Olive oil 200g Tin of artichokes, drained 50g Pitted black olives 50g Mozzarella cheese1 tsp Oregano Evenly...

Tips from the top for the best sandwich in town

22-Mar-2001 - Tips for top sandwiches from Nellie Nichols, creative director of Hazlewood Foods and the original driving force behind some of Pret a Manger's wild and...

Venue Review: The Cafe Royal, Edinburgh

21-Mar-2001 - Time of visit12.30pm, Saturday StatusScottish Courage managed house LocationOff Princes Street. ClienteleMix of tourists, old boys knocking back the Guinness and oysters and Guardian readers having a leisurely...

Venue Review: The Cock, Sibson, Leicestershire

21-Mar-2001 - Time of visit1pm, Monday. LocationOn the A444 near Nuneaton - £10 cab ride from station. ClienteleBusinessmen and office workers dotted around. InteriorVery traditional - exposed beams. In process...

Venue Review: The White Hart Hotel, St Austell, Cornwall

21-Mar-2001 - Time of visit9pm, Tuesday. LocationDown town St Austell near the station. ClienteleOld couple and young people. InteriorTraditional pub hotel environment - thick carpet, polished wood. MenuSoup of the day...

The Engineer, Primrose Hill, London

15-Mar-2001 - One of London's top food pubs, the Engineer in Primrose Hill, takes the meaning of the term 'gastro pub' one step beyond. The term 'gastro' pub...