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...
Ruling means waiters' tips are classed as wages
03-Oct-2002
Waiters have reacted angrily to a European ruling that means some of their tips are counted as part of their minimum wage.Human rights judges in...
Sweet success
03-Oct-2002
Honeycombe Leisure has revealed that its like-for-like sales for the first 20 weeks of its current year are 6% ahead of the year before. Chairman...
New food labelling laws to control what can be called meat
02-Oct-2002
Tough new laws on food labelling will make it easier for caterers to see what type of meat they are buying.New proposals announced by the Food...
Fungi decline leads to licensing scheme for mushroom pickers
26-Sep-2002
Mushroom pickers in London have been warned they will need to be licensed after forest authorities reported a worrying decline in the numbers of...
France close to lifting ban on British beef
25-Sep-2002
British beef could be back on French menus after receiving approval from the country's food safety agency.France has now moved a step closer to...
Beef daubes in a Golden Glory sauce with horseradish cream & crispy parsnips
20-Sep-2002
Ingredients30 ml Oil4 x 250g British beef chuck eye daubes250g Button onions, peeled250g Button mushrooms100g Red onions350g Parsnips, peeled and cut...
Allergy danger is highlighted
20-Sep-2002
Pubs and restaurants have been told to give their customers better information about which dishes on their menus could cause an allergic reaction.The...
Petrus finally awarded fifth AA rosette
19-Sep-2002
Petrus, the London restaurant co-owned by Gordon Ramsay and Marcus Wareing, has finally been awarded its fifth AA rosette.The restaurant is now one...
Quorn has been "misleading" customers
11-Sep-2002
The Advertising Standards Authority (ASA) has ruled that the vegetarian meat-substitute Quorn has been misleading the public by calling itself a...
New scares over GM food
11-Sep-2002
Concerns over genetically modified (GM) food have erupted once more after government advisers warned of the dangers of GM "super animals".A new...
Pub caterers reassured after call for maximum working temperature
06-Sep-2002
Caterers have been reassured they will not face increased red tape following a union demand for a legal maximum temperature for staff.Last month the...
Whitbread to review future of Beefeater
03-Sep-2002
The 200-strong Beefeater chain of restaurants is undergoing an intense review after a disappointing set of summer sales figures, Whitbread said...
Tony Tobin talks Pub Food
02-Sep-2002
The days of serving up a slice of pork pie and a pickled egg are long gone! And while there is always room in pubs for fish and chips and sausage and...
Survey: Food-led pubs set for growth
02-Sep-2002
Pub food is going from strength to strength, with people eating out more often and companies investing heavily in food-led brands. According to a new...
The Rose and Crown, Warwick
30-Aug-2002
The Rose and Crown in Warwick is building its reputation on good quality food. Kerry Rogan pays chef Lee Cash a visit.Lee Cash is a chef with a...
High five for Ramsay's Petrus
16-Aug-2002
The AA Restaurant Guide has admitted it may have been wrong when it failed to award London restaurant Petrus five rosettes in its new...
AA editor quits over Ramsay veto
05-Aug-2002
Simon Wright, editor of the AA Restaurant Guide, has resigned after a heated argument over the awarding of prestigious AA Rosettes.He resigned after...
BigD's saucy girl cards return as part of major brand relaunch
01-Aug-2002
Trigon Snacks is celebrating BigD peanuts' 30th anniversary with the return of the famous BigD girl cards.For the first time since a PC backlash saw...
Tobin on top at S&N workshop
01-Aug-2002
Pub chefs have been learning the tricks of the trade from celebrity chef Tony Tobin.Tony, who regularly appears on BBC television's Ready Steady...
Pub Food Awards 2002
24-Jul-2002
As the major culinary awards for the pub industry enter their fourth successful year, we are proud to announce that they are to receive the full...
Pub Food: Product News
17-Jul-2002
Tikka look at FreshbakeBritish favourite chicken tikka features in the new ready-to-bake pastry product from Freshbake Foods.Baughans Chicken Tikka...
Wild Alaska salmon and cucumber terrine
17-Jul-2002
Preparation: 15 minsChilling: two and a half hoursServes: 12Ingredients: Two x 418g cans of red or pink wild Alaska salmonFour tbsps powdered...
Industry at the forefront of eating out revolution
10-Jul-2002
As publicans are aware, eating out is big business in the UK today and pubs are at the forefront of this food revolution.Last year, The Publican...
Whitbread sells Pelican restaurants for £25m
10-Jun-2002
The restaurant groups Pelican and BrightReasons have been sold by Whitbread for £25m.Whitbread paid £133m for 104 Café Rouge and 14 Domes in 1996....
Coors to offer World Cup breakfast in bid to win pub trade
05-Jun-2002
Coors Brewers is offering its customers the opportunity to cash in on demand for breakfast during this week's early morning World Cup matches.Last...
Leading pub chef celebrates double win at Booker Awards
10-May-2002
Leading pub chef Norman Sinclair is celebrating a double win at his Inverness gastro-pub the Cawdor Tavern in this year's Booker Prize for...
Sebor's reusable absinthe pipe set to spark controversy
02-May-2002
Sebor is looking to strengthen its position as the UK's best- selling absinthe with the launch of a new "sipping pipe". The move to introduce the...
Whitbread plans European foray
01-May-2002
Whitbread is close to disposing of its troubled Pelican high street restaurants and is poised to move into mainland Europe.The announcements came as...
Cooking up a storm - Whitbread's first Design a Dish competition
17-Apr-2002
Trainee chefs have been put through their paces in Whitbread's first Design a Dish competition. Phil Mellows reportsFor all the charm, skill, glamour...
Supper Hours Certificates
03-Apr-2002
As of yesterday, Tuesday April 2 2002, it is now no longer necessary for restaurant licence holders to apply for a supper hour certificate. By David...
Food for thought
18-Mar-2002
Publicans should develop an offer that meets all the reasons why customers visit their outlet - the 'occasions'.It's not a simple as "we're going...
Hula Hoops set out to Shok with new 'revolutionary' product
14-Mar-2002
Snacks giant KP is launching a new product it claims will revolutionise the snacks market.The company says new Hula Hoops Shoks, aimed at the 12 to...
Calling Out for help
07-Feb-2002
Tammy Mariaux has spent 15 years in the hospitality trade and has just relaunched her catering consultancy firm Out-SaucingTammy Mariaux is back...
The winners of the Pub Food Awards 2002
06-Feb-2002
Rewarding catering excellenceOn Monday 4th of February 2002, pub catering's leading chefs, licensees, pub companies and suppliers gathered at The...
Making a meal of it - pub food is big business
30-Jan-2002
Pub food is now so popular that many outlets are adapting just for that purpose.Pub food is big business. Whether it's the up-and-coming gastropubs...
Drinks and bar snacks calorie counter
16-Jan-2002
On a diet? Watching what you eat? We can help! Take a look at the calories that are contained in your favourite tipple or bar...
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...
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,...
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...
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...
