01-Feb-2004
The celebration of all things Irish is a fantastic opportunity to boost profits. PubChef looks at menu ideas for St Patrick's Day. According to a...
01-Feb-2004
Forget the ploughman's of yesteryear and bring yours bang up to date. It couldn't be simpler. PubChef - with the help of the British Cheese Board and...
Starters - Menu of the month
01-Feb-2004
Holly Bush Inn, Salt, Staffordshire Style: Traditional pub food with a twist, but thankfully not too much of one. What's on offer: Both the...
01-Feb-2004
As well as being Michael Winner's most famous celluloid outing, Death Wish might be a metaphor for the movie director's career as a food critic....
01-Feb-2004 By Chris Losh
Each month former Wine magazine editor Chris Losh will bearming pub staff with ideas for boosting wine sales. Barossa style shows the way Of all of...
01-Feb-2004 By Susan Nowak
Beer Cook Book author Susan Nowak talks to David Radtke, of the Tin Drum chain in Brighton, about using cherry beer as an ingredient. David Radtke's...
01-Feb-2004 By Clive Beddall
Johnny Foley's Irish House O'Farrell Street, San Francisco, California. They call this house "the ancient home of good times". And for Irish ex-pats,...
01-Feb-2004
Masterfoods has launched Dolmio Fagottini, a new frozen, filled pasta. Two varieties are available, All' Arrabbiata and Crema di Formaggio. Trish...
Poultry prices to rise as Asian chicken flu spreads
29-Jan-2004
Pub grub favourite chicken tikka masala could be off the menu as poultry prices soar in the wake of Asia's avian flu epidemic.Chicken prices in the...
The Ribs of Beef, Fye Bridge
29-Jan-2004
A "city local" is how Roger Cawdron, chairman of the British Institute of Innkeeping's Anglia region, describes the Ribs of Beef, his freehouse at...
Yates's Atkins move may have been hasty
21-Jan-2004
Yates's new Atkins-friendly menu could be an ill-timed move for the high street pub chain.Last week the pub brand announced it was to cash in on the...
High praise for pub grub from food bible
21-Jan-2004
Pub grub is leading a foodie revolution in Britain, according to eating-out bible The Michelin Guide.In its assessment of 2004's food trends, the...
Don't ignore obesity crisis, pubs warned
15-Jan-2004
Food-led pubs are facing a year of crisis unless they adapt to new healthy-eating trends, as concerns over obesity grow.Official figures released...
Yates's cashes in on fashionable Atkins
07-Jan-2004
High-street bar chain Yates's is cashing in on the thousands of people making New Year resolutions to shift some weight.It has launched a...
01-Jan-2004 By Chris Losh
Each month former Wine magazine editor Chris Losh will be arming pub staff with ideas for boosting wine sales. Coping with Carmenère PubChef's new...
01-Jan-2004
PubChef asked customers at Everard's pub, the Coach & Horses in Markfield, Leicestershire, what they thought of Padley's chicken mini joints. The...
01-Jan-2004
Yates Group has launched the first highstreet pub Atkins-style menu. The chain will trial a menu based on the high-protein, low-carbohydrate diet in...
01-Jan-2004 By Clive Beddall
The Hanging Gate, Chapel-en-le-Frith, Derbyshire. They say you should never revisit your youth. But then, those were heady days when it was...
01-Jan-2004
PubChef's regular focus on local produce. Shepherds Purse Cheeses Who are they: This family-run company was established in 1989 by Judy Bell, who...
01-Jan-2004 By Jo Bruce
The cold, clear waters of Norway provide the perfect habitat for producing top-quality seafood. Jo Bruce joined the winner of this year's Norwegian...
01-Jan-2004
In a new series PubChef gives you guidance on how to get the best out of different ingredients and how pub chefs around the UK are using them. This...
01-Jan-2004
Betty's Hotpot - Just how soon after her Coronation Street debut in 1969 Betty Williams (formerly Turpin) started churning out Lancashire's home dish is lost in the mists of time.
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....
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...
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...
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...
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...
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...
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...