Pub Food

Beer and Food - Lamb and Hen

01-Jan-2004

Beer Cook Book author Sue Nowak examines how pub chefs are using beer as an ingredient. Here she takes a look at lamb pie with Old Speckled Hen....

Valentine's Day - Passion on a plate

01-Jan-2004 By Richard Fox

Richard Fox looks at menu ideas for putting your customers in the mood for love. At great risk to my good reputation, I wish to challenge Shakespeare...

Snacks - The fast show

01-Jan-2004

Your customers are looking for good food in a hurry. PubChef looks at how pubs can make the most of the snack market. It's not just pub chefs that...

Coping with critics - Power hungry?

01-Jan-2004 By Ian McKerracher

Ian McKerracher is owner of the Helyar Arms in East Coker, near Yeovil, Somerset, a former Egon Ronay inspector and former chief executive of the...

Great pub chefs - North Star

01-Jan-2004 By Jo Bruce

Good food is the best produce, cooked with care. Put simply, that's the philosophy of Michael North, and it's one that is paying off at the Goose. Jo...

Starters - My favourite ingredient

01-Jan-2004

Paul Morgan, chef-patron of the Hampshire Arms, Crondall, Hants, on…… belly pork. "Belly pork is what your grandmother bought after the war...

Starters - Menu of the month

01-Jan-2004

The Alford Arms, Frithsden, near Hemel Hempstead, Hertfordshire. Style: Modern British cooking. An easygoing, informal style with an exciting menu,...

Crystal ball or humble pie?

16-Dec-2003

At the beginning of the year, Ben McFarland dusted down his crystal ball to predict which brands would light the candle of the nation's drinkers and...

A true taste of the west

11-Dec-2003

St Austell runs an "eclectic mix" of 153 tied pubs which spanthe counties of both Devon and Cornwall. The estate may not boastisolated romantic inns...

Make a day of it

08-Dec-2003

Ensure your menu is a mixture of familiar favourites and seasonal specialities.Nearly every licensee and chef in every pub in the country will have...

Beef Bourguignon with horseradish mash and garlic vegetables

03-Dec-2003

Preparation: five minsCooking: 25 minsServes: fourIngredients:four Knorr Chef Creations beef bourguignontwo tsp horseradish sauceone tsp Knorr Garde...

Les Routiers editor praises quality food pubs

02-Dec-2003

Pubs that offer great food and quality accommodation at affordable prices have been applauded by the editor of the prestigious Les Routiers Guide...

Beer Naturally boost for beer and food matching

27-Nov-2003

Beer and food matching has been taken to new levels after pressure group Beer Naturally took its message to top sommeliers.Beer Naturally, the...

Troubled SFI Group faces food safety allegations

26-Nov-2003

The Slug and Lettuce in Upper King Street, Norwich, has been accused of selling food past its use by date and keeping mouldy food in its fridge.Owner...

Win for Bigham's at awards ceremony

21-Nov-2003

Handmade food manufacturer Bigham's has scooped a top prize at a national awards ceremony.The company's Mediterranean chicken pocket wrapped in parma...

Pubcos failing lessees, says former Restaurant Association boss

20-Nov-2003

The former chief executive of the Restaurant Association has slammed the relationships pub companies foster with their tenants.Ian McKerracher,...

A bath in beans to promote pub grub

20-Nov-2003

Pub grub is the inspiration for artist Mark McGowan's latest stunt - sitting in a bath of baked beans for 12 days.Mr McGowan, who started his stunt...

Pubs lead the way, says celebrity chef

19-Nov-2003

Pub food is the future, according to celebrity chef Antony Worrall Thompson.Speaking at The Publican Pub Food Awards ceremony last week Mr Worrall...

Cream of the crop honoured at Pub Food Awards

14-Nov-2003

Former soldier Paul Morgan, licensee of the Hampshire Arms in Crondall, picked up the prestigious title of Pub of the Year at last night's Publican...

Food demand set to fuel pub growth, says study

13-Nov-2003

by The PMA Team The average UK pub will see turnover climb by 10% to £535,300 per annum by 2008, according to new research on the pub market. The...

Don't worry Al, lunch is on them

13-Nov-2003

Wolves & Dudley made a very astute move when it decided to sponsor comedian Al Murray, aka the nation's favourite pub landlord, on his "Giving it...

Salt warning for pub food manufacturers

12-Nov-2003

Pub food manufacturers could be forced to label dishes as "high in salt" if they fail to take action to reduce the amount in food, public health...

Pub food still can't cut mustard', says Which?

06-Nov-2003

by The PMA Team The quality of pub food is "improving in leaps and bounds" but tens of thousands of pubs still "can't cut the mustard", according to...

IIP award for S&N food operation despite uncertain future

05-Nov-2003

Scottish & Newcastle's (S&N) food development centre has been awarded Investor in People (IIP) status - despite the uncertainty surrounding...

Old Inn is tops for bangers and mash

04-Nov-2003

The Old Inn in Kilmington, Devon, has been named as the pub serving the nation's best sausage and mash.More than 100 top bangers-and-mash pubs were...

St Austell reward for local pub grub

28-Oct-2003

Cornish pubs struggling to source ingredients have been given a boost by local brewer St Austell.The West Country brewer has launched a major...

Rabbit and leek pie

28-Oct-2003

Preparation: 20 minsCooking: 40 minsServes: six 150ml pies or one largeIngredients:600g boneless, farmed rabbit cut into bite-sized cubes150g baby...

Food publicans fight back against criticism

24-Oct-2003

Publicans from food-led pubs across the length and breadth of Britain are fighting back against claims that pub grub is just too pricey.Last week...

Stocking up for Chrstmas: Desserts and Coffees

22-Oct-2003

Christmas dinner isn't over after the turkey, there's dessert and coffee to come.Customers are inclined to linger a little longer at Christmas time...

Chefs hit back at guide's slur on rising cost of pub food

16-Oct-2003

The new Good Pub Guide has been blasted by the trade for ignoring the success of pub food.Alisdair Aird, editor of the guide, hit the headlines this...

Kitsch can be tasteful

16-Oct-2003

Beverage Brands has launched a new sparkling perry drink to appeal to female RTD drinkers who fancy something a bit different and a little less...

Guide slams pub food price hikes

16-Oct-2003

by Tony Halstead The price of pub food has risen by almost five times the rate of inflation over the past two years, according to the newly-published...

Pub and TV chefs join up in pubco workshops

15-Oct-2003

Celebrity chefs have been sharing their expertise with pub chefs in a series of high-profile workshops run by two leading pubcos.Tony Tobin, a...

Diners at risk from hidden fats

13-Oct-2003

Food manufacturers are putting lives at risk by failing to cut the amount of dangerous fats in foods, according to consumer experts.A study by...

Taxman to probe waiting staff tips

03-Oct-2003

Food-led pubs are being warned to tighten their systems for dealing with staff tips or face paying thousands of pounds to the Inland Revenue.A new...

Rankin plea on chef shortage

02-Oct-2003

by Claire Hu Celebrity chef Paul Rankin has blamed inadequate training for a worrying shortage of chefs in the pub and restaurant trade. Speaking at...

Soaps blamed for unhealthy eating

29-Sep-2003

Betty's hotpot might be a favourite dish among the residents of Coronation Street but it is being blamed for encouraging unhealthy habits in soap...

Pubs warned against 'Atkins-friendly' menus after FSA report

24-Sep-2003

Publicans hoping to cash in on the popularity of the controversial Atkins diet should steer clear, after an official government statement slammed the...

Sausage and mash burger

24-Sep-2003

Preparation: 20 minsCooking: 10 minsServes: makes two large burgersFor the mash:250g potatoes, desiree or maris piper are good for mash75g butterFor...

Beer to be the key ingredient, say experts

18-Sep-2003

Serving beer to be drunk with food will be the norm in 20 years time, according to experts.Speaking in a panel discussion at Brewing Up An Appetite,...

Insurance premiums soar as overweight customers sue pubs

03-Sep-2003

Food-led pubs are facing huge hikes in insurance premiums because of the risk of overweight customers making claims against them.Insurance companies...

Chef Lizzy is Castle's green queen

21-Aug-2003

Pots and pans rattled with a vengeance when the UK's leading pub chefs battled it out tofind the nation's finest "greens cuisine". The head-to-head...

Michelob enters low-calorie fray

14-Aug-2003

by Graham Ridout The world's largest brewer, Anheuser-Busch, is re-entering the low-calorie lager market in the UK with the launch of Michelob Ultra....

Spice up offerings

14-Aug-2003

More e-mails have hit my desk recently, and the majority of them relate to roughly the same issue. The general theme is more or less like this: you...

Industry opinion: how effective is the APPBG?

14-Aug-2003

John McNamara, chief executive, British Institute of Innkeeping "The group has been invaluable to all of us in the pub trade in providing an...

Pubs to invest in the kitchen

12-Aug-2003

Pub food is more important for licensees than ever before, with nearly half planning to invest in their kitchens in the next year.According to the...

Morning glory for pub breakfasts

05-Aug-2003

With licensing reform set to allow flexible opening, licensees can cash in on breakfasts. Kerry Rogan butters some toast and sees what is...

Brits top the polls for eating out

04-Aug-2003

British people eat fewer meals at home than anyone else in Europe, according to a new survey.UK consumers spent £11.6bn on food bought in pubs,...

Specialists call for cigarette-style health warnings on drinks

04-Aug-2003

The UK's top liver specialists have called for cigarette-style health warnings to be included on all alcohol packaging.Industry watchdog The Portman...