Beef in Guinness
03-Mar-2003
Preparation...10 minutesCooking...90 minutesServes...four900g Irish beef topside, trimmed and in large chunksseasoned flour175g flat mushrooms,...
Mediterranean crepes
25-Feb-2003
Preparation...20 minutesCooking...10 minutesServes...five250g crepes mix350g chargrilled aubergines350g zingara sauce200g cream of asparagus25g...
Food concerns on the decline
21-Feb-2003
After years of uncertainty, concerns about the safety of British meat and genetically-modified food are decreasing, according to a new survey.The...
Food is key to a customer's heart
20-Feb-2003
The following article is brought to you by McCain."I know the perfect place for the perfect Thai fish cakes - with chips"What sort of food do your...
Out for lunch?
20-Feb-2003
The following article is brought to you by Coca-Cola. Are you missing out on the lunchtime opportunity? It's time to take a closer look at your...
Roast potato dish that's made for Duckstein
13-Feb-2003
Examples of what goes well with Duckstein, devised by Tom Norrington Davies, chef of the Eagle gastro pub in Farringdon, London. The roast potato...
FSA to target new food pubs
12-Feb-2003
Publicans launching a food operation are being targeted by a new food safety campaign from the government's Food Standards Agency (FSA).A new booklet...
Champion chips
10-Feb-2003
For many years the humble chip has been the backbone of pub grub. Even now, in these days of top-quality food pubs, chips still have an important...
Historic Michelin coup in the offing
06-Feb-2003
by The PMA Team A trio of young entrepreneurs look set to make pub catering history by winning a Michelin star for quality food at two different...
What does a fishbowl have to do with social responsibility?
06-Feb-2003
The hardy lads and lasses of Tyne & Wear are well known for their take-no-prisoners approach to drinking. It stems from the good old industrial...
FSA to clarify diet guidelines
05-Feb-2003
Pub chefs and licensees could soon have clearer guidance to help them deal with customers' food allergies and special diets.The number of people...
Campaign for Real Food aims to boost profile
30-Jan-2003
The Campaign for Real Food is aiming to become as well-known to the public as CAMRA is.The campaign has the support of some of the UK's top chefs...
THAT's the way to do it for skills
29-Jan-2003
The chefs, licensees and hotel managers of the future have been given a boost with a new initiative to provide them with the best training...
Pub food enjoys
23-Jan-2003
boost from guide by Richard Matthews and The PMA Team Six more pubs in the UK have been given a prestigious Bib Gourmand award in the 2003 Michelin...
Michelin guide: pub-style dining is the future of eating out
23-Jan-2003
Pubs have made their mark on the latest edition of the prestigious Michelin Red Guide to Great Britain and Ireland.Six pubs have been awarded the...
Chef stuffs rivals to win meat crown
23-Jan-2003
Anthony Williams, head chef at the Williams Arms, Devon, has been named British Meat Pub Chef of the Year 2003 for his "wet-roasted black pudding...
Pub Food of the Year
16-Jan-2003
This award, sponsored by Pubmaster, recognises the pub that runs the most successful food operation. Judges are looking for how revenue generated by...
Hardys & Hansons set for food-led pubs drive
16-Jan-2003
by Mike Bennett Hardys & Hansons is planning a major investment programme in large food-led pubs. The company in buoyant mood after an...
Licensees urged to get behind 5-a-day campaign
10-Jan-2003
Pub chefs and licensees are being urged to get behind a new government healthy eating initiative.The Department of Health is to launch a 5-a-day logo...
Whitbread plans to revamp flagging Beefeater
08-Jan-2003
Beefeater, one of the country's oldest and most successful pub food brands, is to be given a new lease of life by owner Whitbread.The company has...
Some more ideas from British Meat Foodservice
19-Dec-2002
Each month, we invite readers to submit their questions on any aspect of pub catering to our team of experts. The man in the hot seat is Lee Groves,...
1Bye bye marginsOh look, chickens are returning to their dom
19-Dec-2002
High prices may be soaring, but drinks prices have been heading in the opposite direction. For years,JD Wetherspoon has been using cut-price products...
Walkers send in the S&S
16-Dec-2002
Walkers Snacks has announced a two-pronged attack on the snack market with the launch of Walkers Wotsits and the return of Salt & Shake.The salt...
Food sales up for JD Wetherspoon
06-Dec-2002
Food sales are on the up at award-winning pub chain JD Wetherspoon while its infamous cheap drinks have proved less popular.The company, which was...
Pub food growth in spite of work culture
05-Dec-2002
The growth of the pub food market is being held back by the British culture of working long hours. The pub food business is worth almost £5bn a year...
Short 'pit-stop' lunches could hit pub sales
04-Dec-2002
Daytime pub food sales could suffer if the trend for shorter lunch breaks continues, according to new figures.A report by Reuters Business Insight...
Stilton stuffed monkfish
29-Nov-2002
Preparation...20 minsCooking...25 minsServes...fourtwo lemons50g fresh white breadcrumbsfive tbsp parsley, choppedtwo tbsp olive oilsalt and black...
Young chefs get in the Spirit
29-Nov-2002
Hylton Le Roux has been named Spirit Group's Young Chef of the Year after a closely-fought cook off.Hylton, 24, won the accolade by creating a...
Greene King gives food a boost
28-Nov-2002
Ale tasting notes and recommendations about which beers match which foods could soon be a common sight on pub menus thanks to Suffolk-based brewer...
Slow roast belly pork
27-Nov-2002
Preparation: 15 minsCooking: three hoursServes: fourIngredients:one kg belly pork, skin scored, bone onone carrotone stick celeryhalf an onionthree...
Food Fortnight a success for pubs
26-Nov-2002
The first British Food Fortnight has been declared a big success by organisers the Countryside Alliance.More than 15 million people took part in the...
Turkey with smoky bacon and mushrooms
22-Nov-2002
Preparation time: 15 to 20 minsCooking time: about three hours, 40 minsServes: 10-12one tbsp oilsix smoked bacon rashers, choppedone small onion,...
Festive Ebly, nut and cranberry filo parcels
22-Nov-2002
Preparation: 20 minsCooking: 40 minsServes: eight125g Ebly60ml olive oil300g leek, peeled, washed and finely chopped180g onion, peeled and finely...
Reform boost for food pubs
22-Nov-2002
Food pubs have welcomed the proposals for later opening hours announced by the government in the Queen's Speech.Proposals for licensing reform, which...
Publican's Pub Food Awards reward the best
08-Nov-2002
Pubs offering the very best food from across Britain were honoured at last night's Publican Pub Food Awards.At a sparkling awards ceremony at the...
Nice grub shame about the face...
07-Nov-2002
Business is booming for an "ugly" West Country licensee who advertised his pub as offering lousy food and warm beer. David Walgrove claims that since...
W e had to do something or die that's how Country Carvery'
07-Nov-2002
He continues: "As a brand, it had a good run until 1993/94. By 1997/98, business really started to slow and it was obvious the business was dying."...
FSA calls for calorie listing
06-Nov-2002
Every pub and restaurant in the UK will have to list the calorie content of all the food and drink on their menus under new government plans.The Food...
Survey shows hygiene flaws
30-Oct-2002
More than a third of chefs and other caterers do not wash their hands after going to the toilet at work, according to a new survey.The survey was...
Group fights for GM-free Britain
30-Oct-2002
Environmental pressure group Friends of the Earth has launched its GM-free Britain campaign.The campaign aims to encourage local authorities to...
Good Pub Guide: Menu speak is harming food
29-Oct-2002
Menu pollution is the newest threat to quality pub food, according to Alistair Aird, editor of the latest Good Pub Guide.In the introduction to the...
Stocking up for xmas: Food
24-Oct-2002
Food obviously plays an important part of the Christmas experience for pubs.Have a cracker of a pub lunchIn most households, Christmas is a time for...
Short lunches hit pub profits
24-Oct-2002
The traditional pub lunch is suffering because lunch hours are becoming shorter, with the average break now lasting just 27 minutes.Many licensees...
Pub trends that are less than welcome
24-Oct-2002
Menu pollution is a new threat. This is how one pub hypes what are in fact actually very enjoyable salmon fish fingers: "Scottish salmon digits...
Celebrating British grub
23-Oct-2002
British Food Fortnight aims to 'nurture a renaissance' in the pleasures of buying and eating British food. Kerry Rogan looks at how pubs can play...
Local brands high on agenda
In with a bang
16-Oct-2002
British Sausage Appreciation Week is fast approaching - Kerry Rogan celebrates the great British banger.There can be few pubs in the UK without...
Quorn samosas with mango and mint dip
10-Oct-2002
Preparation: 10 minsCooking: 35 minsServes: 14Ingredients:250g Quorn mince500g potatoes, peeled and diced100g peas100g onion, finely chopped10g...
Food and drink take centre stage
10-Oct-2002
We've invested heavily in the business and reduced prices at the same time," says Forrester. Drinks prices have been reduced on about 60% of products...
What a curry on!
09-Oct-2002
With curry being the nation's favourite dish, Kingfisher World Curry Week is set to be a huge success. Kerry Rogan looks at how you can spice up your...
