Drink to your health
16-Jan-2002
Healthy New Year's resolutions can be bad news for pubs. Counting the calories while drinking in your local is the answer, says Ben McFarlandAfter...
Taste test: Curry
03-Dec-2001
According to consultant chef Tony O'Reilly, the most important quality for a ready-made curry is an authentic taste - so we put some of the biggest...
November product news
29-Nov-2001
'Stay soft' sugarSilver Spoon has produced a revolutionary "stay soft" brown sugar range. The unique formula ensures the sugar remains "soft" and...
Planning theme nights
29-Nov-2001
A little imagination and a lot of planning can represent great profit opportunities, both in terms of food sales and increased wet sales. Fiona...
Fish recipes
26-Nov-2001
Tony O'Reilly offers advice on selecting and buying fish, along with a range of fascinating recipes for licensees who feel their customers deserve...
Seared tournedos of marlin with sweet potato fondant, apple and celery emulsion and star anise vinaigrette
21-Nov-2001
2marlin tournedos2 x 100gsweet potatoes2 heads bok choyHandfulroquetteHandfulred chardLime juiceStar anise vinaigretteSmall bunchchives3 piecesstar...
Wholesalers on the road ahead
21-Nov-2001
Phil Mellows examines the development of the wholesaling industry and how local firms are taking on the big national companiesWhether it is drinks,...
Safe food storage
21-Nov-2001
Storage is one of the most likely places for food contamination to occur - and environmental health officers will pay close attention to the way food...
Safe food handling
06-Nov-2001
Although figures show that pub caterers seem to be understanding the need for higher food hygiene standards, the Food Safety Agency says there is...
Menu marketing
05-Nov-2001
You don't have to spend a fortune to promote the food you serve. Fiona Pavely offers some practical advice to help licensees increase their food...
Taste test: Sausages
31-Oct-2001
Tony O'Reilly, consultant chef for Your Business, assembles a team of testers with the heavyweight task of sampling 16 varieties of sausages. Matthew...
October product news
30-Oct-2001
Flavoured coffee creamersHot on the trail of "style items" like cappuccino and skinny lattes comes the latest café taste trend - flavoured coffees....
Scandinavian Gravalax
29-Oct-2001
Portions:10Preparation time:overnight100gdill, finely chopped1 fillet of salmon, boned with skin left on 50g sea salt 50g salt 50g white caster sugar...
Complain about pub food and raise standards
23-Oct-2001
Customers should complain more often about bad quality pub food in a bid to raise standards, according to the Campaign for Real Food (CARF).The...
Leicestershire pub welcomes children at lunchtimes
17-Oct-2001
A Leicestershire tenant has opened the doors of her pub to schoolchildren at lunchtime, to stop them roaming the streets.Suzanne Davies, who runs the...
Whitbread to sell Pelican Group
16-Oct-2001
Whitbread is likely to off-load its Pelican group of 200 restaurants, comprising mainly the Cafe Rouge and Bella Pasta chains, because of ailing...
Curry favour
11-Oct-2001
As World Curry Week approaches, Ben McFarland sacrifices a night off in front of the telly to sample a few of the leading brands of Indian beer Not...
AA guide boosts pub food image
04-Oct-2001
Pub food is much better than it used to be, according to a new food guide, despite celebrity chef Ainsley Harriot's comments to the contrary.Just...
The Royal Oak and Manor Restaurant, Staffordshire
03-Oct-2001
Matthew Moggridge visits the Royal Oak and Manor Restaurant in Staffordshire - and finds a tenant who has built the majority of his menu around a...
Effective stock control
03-Oct-2001
Effective stock control has one basic aim - to ensure you never run out of a particular item and will never have to utter those dreaded words: "I'm...
Christmas recipes
02-Oct-2001
With many pubs now serving turkey throughout the year, it pays to try something a bit different for your Christmas menu. We offer up some alternative...
Winter Wraps with Sweet and Sour Peppers
01-Oct-2001
Serves 4 WINTER WRAPS4large leaves from a Savoy cabbage1 tspdried mushrooms (optional)1 tbspolive oil1small onion, finely chopped1clove of garlic,...
Duet of Crisp Roast and Lightly Grilled Duckling with Caramelised Strawberry and Orange Sauce
28-Sep-2001
Aylesbury duckling,cleaned and wiped with kitchen paper2 x 250gBarbary duck breasts,fat trimmed500mlscold water250gcaster sugar60mlsfull-bodied red...
Chestnut and Cranberry 'En Croute'
28-Sep-2001
4 to 6 portions4 tbsp.olive oil2medium onions, chopped4cloves garlic, finely chopped100gbutton mushrooms, finely chopped100mlsred wine250gchestnut...
Ready, steady, cook
27-Sep-2001
In search of a free lunch Phil Mellows headed off to S&N's Food Training Centre in Northampton but had he bitten off more than he could chew?It's...
Trade hits back at TV chef's pub food criticism
13-Sep-2001
Celebrity chef Ainsley Harriott has been fiercely criticised by the trade after he said the standard of food in pubs "let Britain down". The chef...
GM food
04-Sep-2001
If a customer or an environmental health officer asks about any genetically modified ingredients in the food and drink you serve you, and your staff,...
Menu planning
03-Sep-2001
A successful pub food business involves balancing the wishes of your customers against your skills and resources. Fiona Pavely looks at the help and...
The Angel in Long Credon, Buckinghamshire
31-Aug-2001
The Angel in Long Crendon, Buckinghamshire, has a style and menu that would rival many restaurants - but proprietor Trevor Bosch is keen that his...
Maltesers® Shortbread
29-Aug-2001
0 portions250gMaltesers®220g butter or margarine100g caster sugar350g plain flour, siftedextra caster sugar for dusting900ml whipping cream750ml...
Case study: Restaurant Bar and Grill
29-Aug-2001
The Restaurant Bar and Grill, a new, independent venue in the heart of Manchester's city centre, was looking for equipment that would blend in its...
Put your kitchen on show
29-Aug-2001
Bringing a bit of drama to your catering can give you the edge over the competition. Open kitchens are increasingly popular, turning the cooking into...
Preventive measures - maintenance contracts for catering equipment
29-Aug-2001
When buying new catering equipment, it is a good idea to think about a maintenance contract to go with it.Manufacturer Olympic reports that caterers...
Catering equipment special
29-Aug-2001
With pub food becoming increasingly sophisticated, licensees are realising that they need to improve their catering equipment. Phil Mellows...
Dessert recipes
29-Aug-2001
Eating out allows customers to over-indulge themselves a little - so why not give them, and your takings, a helping hand by offering a tempting range...
Survey: more care needed on basic food hygiene
28-Aug-2001
Licensees need to pay greater regard to basic hygiene practices, or risk losing customers, a new survey has found.Female customers are the most...
Trade fears blanket ban on lunchtime drinking
08-Aug-2001
Nearly three quarters of British firms would like to see a blanket ban on lunchtime drinking - a move that would have a devastating effect on the pub...
Whitbread considers more disposals
06-Aug-2001
Whitbread is now believed to be considering a sell-off of many of its restaurants only months after selling all of its pubs.According to media...
Angelsea Arms, Ravenscourt Park, London
02-Aug-2001
Matthew Moggridge meets the proprietor of the Angelsea Arms gastro pub in London's Ravenscourt Park and finds someone who isn't afraid to defy...
Catering for Vegetarians
23-Jul-2001
According to recent polls, seven per cent of adults in the UK are vegetarian - and the number is rising. Are you doing all you can to meet the needs...
Perfecting the balance: ordering in food stocks
20-Jul-2001
When it comes to ordering in food there is a fine balance to be drawn between buying stock that will simply clog up valuable freezer space and...
Health officials call for food licences for pubs
18-Jul-2001
Pubs may soon need an additional licence to serve food if the Government listens to calls from health officials.The news follows a Chartered...
A perfect match - choosing the right drink to go with food
03-Jul-2001
Traditions need not be adhered to when choosing liquid accompaniment to a tasty meal. Ben McFarland considers the drinks optionsCall it astrology....
Catering equipment
02-Jul-2001
Equipping a pub kitchen is a major expenditure - and it is essential to ensure the equipment you buy can do the job you need it to and has adequate...
FSA targets 4.5m cases of food poisoning
20-Jun-2001
The annual Catering Forum, organised by Richmond Events, attracts some 700 catering professionals from pub chains, restaurants and hotels. The...
Whitbread boss to take over at Eldridge Pope
18-Jun-2001
Pub operator Eldridge Pope has brought in a former Whitbread restaurants boss to replace chief executive Peter Phillipson.Michael Johnson, 45, has...
Pubs and clubs make 'scandalous profits' on crisps
14-Jun-2001
Pubs and clubs are making "scandalous profits" on crisps, according to a consumer website.Independent consumer website Rip Off Britain says a packet...
Golden Heart Inn, Birdlip, Gloucestershire
08-Jun-2001
The Golden Heart Inn at Nettleton Bottom, Birdlip, Gloucestershire, has just won the Best Pub Caterer award, sponsored by Caterplan, at the 2001...
Children's menus
07-Jun-2001
With the forthcoming reform of licensing laws aimed at making it easier for families to use pubs, licensees need to seriously consider this market as...
Planning a kitchen
04-Jun-2001
Safety comes first when setting up any sort of catering operation. Find out how licensees should adhere to the food safety laws when planning a pub...
