Roasting

Roast report: how roast dinners became award-winning

18-Sep-2017 By Nikkie Sutton

The roast dinner is an institution on these shores and British Roast Dinner Week ensures no one fails to get a good helping of this all-time favourite.

Roast dinners

Weekday roast dinner sales are on the rise

10-Oct-2016 By Nikkie Sutton

More roast dinners were consumed last year but fewer of them were on a traditional Sunday, according to reports.

Pub Awards: Best Freehouse – the Shibden Mill Inn, Halifax

10-Sep-2015 By PMA

Coming up against a tough field of contenders in the Freehouse category, Shibden Mill Inn has to be something special to take the crown, and special it is.

Young's site re-opens with new rotisserie grill and wine cellar bar

15-Jul-2015 By Daniel Woolfson

Young’s has re-opened the Brewers Inn, in Wandsworth, to the public after a major refurbishment with a new food offer and major interior developments.

Ealing Park Tavern re-opens with new menu after refurbishment

27-Jan-2015 By Daniel Woolfson

West London pub the Ealing Park Tavern has re-opened after a period of refurbishment.

EBLEX launches slow cooking campaign

21-Oct-2014 By Noli Dinkovski

EBLEX has launched a campaign to inspire caterers to make use of the whole carcass through slow cooking.

Pub takes ‘Best British Roast Dinner’ title 2014

07-Oct-2014 By Jo Bruce

The Truscott Arms in London’s Maida Vale has taken the title of ‘Best British Roast Dinner 2014’.

Meat and beer concept Pint Shop seeking second site

28-Jul-2014 By Elliot Kuruvita

Meat and beer concept Pint Shop has announced plans to expand to a second site.

BUSINESS BOOSTER

Money makers: Ideas to drive food and drink sales at your pub

30-Mar-2014 By PubFood

PubFood's focus on event and promotional ideas for your pub

British Roast Dinner Week attracts major support

16-Sep-2013 By Lesley Foottit

Eight key industry associations have pledged their support for British Roast Dinner Week (30 September to 6 October).

Chef-licensee keen to expand business after Masterchef victory

14-Dec-2012

Anton Piotrowski, chef-licensee of the Treby Arms in Sparkwell, south Devon, has outlined his intention to take on more pubs after being crowned joint champion of Masterchef: The Professionals.

Pub Food: Eat Seasonably

02-Dec-2010 By Jessica Harvey Jessica

It may well be a white Christmas and we've certainly got the advent calendars out now, so to keep your seasonal food menus as timely and festive as...

Toby opts for lamb

30-Jul-2010 By Lesley Foottit

Toby Carvery is trialling roast lamb at 16 pubs across the south on Sundays, which could replace pork permanently.

Sourcing cheap cuts of meat

12-Apr-2010 By Claire Dodd Claire

My food fantasy involves a giant chocolate bar and marshmallows the size of cars. But if you run a busy kitchen your food dream will be a bit more...

Sunday Lunch Pub of the Year 2009: The Eagle at Barrow, Barrow, Lancashire

18-Nov-2009

Butcher Kevin Berkins is no stranger to winning awards, for his sausages as well as his first pub, the Fence Gate Inn. But you never know with that...

Stocking up for Christmas: Christmas in a cold climate

01-Oct-2009

Forecasting Christmas should be easy - after all, it's the same date every year. However, calendar aside, the forthcoming festive season is a very...

Rustic Lamb Chunkies with Pesto and Mediterranean Vegetables

10-Jul-2009

Rustic Lamb Chunkies with Pesto and Mediterranean Vegetables Serves 10 Ingredients10 x 150g lean lamb shoulder chunkies - mini roasts For the mint...

Sunday Lunch Pub of the Year 2008: The Chaser Inn

28-Nov-2008

The Chaser Inn has a margin-conscious approach to its menu along with a dedication to providing quality dishes in the kind of relaxed environment...

Sunday best

06-Oct-2008

Sunday Lunch remains one of the nation's best loved traditions - every week millions of families sit down together to eat roast meat served with...

Christmas Focus: Talking Turkey

30-Sep-2008

THIS CHRISTMAS is going to be tough for a lot of people - but hopefully that just reflects the economic climate, not the meat that will be served up...

Autumn recipe: Autumn Lamb with Blackberries and Honey

19-Aug-2008

Autumn Lamb with Blackberries and HoneyServes: 4-6Ingredients:1 x 1.3kg/3lb lean whole lamb leg jointSalt and freshly milled black pepper2 fresh...

In Season: Hot in summer

04-Jul-2008

Alan Edmeades, product marketing manager, M&J Seafood: Under-utilised and sustainable, albacore tuna is line caught off the South West Cornish...

In season: Summer flavours

28-May-2008

John Martin, product marketing manager, Prime Meats: The Welsh spring lamb supply will be in full flow by June, offering fantastic quality. Racks are...

In Season recipe: Welsh Lamb Racks with Rum and Balsamic Glaze

28-May-2008

Welsh Lamb Racks with Rum and Balsamic GlazePreparation time: 15 minutesServes: 8Ingredients:4 x 6-boned lamb racksFor the rum and balsamic glaze:40g...

My New Pub

17-Apr-2008

The Golden Boar Inn Freckenham, Suffolk Agent: Christie+Co The Golden Boar is set to be a true family business under new owner Vaggy Spyrou. Front of...

In Season: Produce for spring

03-Apr-2008

Alan Edmeades, product marketing manager, M&J Seafood: April sees an array of fish coming into season, including brill, dover sole, whelks,...

In Season: Gearing up for Christmas

21-Nov-2007

Sally Sturley, product manager - fresh produce, Pauleys: Very popular for Christmas dinners, Brussels sprouts are a member of the cabbage family and...

Alternatives to turkey

01-Sep-2007

Twelve bird "true love roast" This is a creation from Anne Petch of Heal Farm. The roast has a bird for each of the 12 days of Christmas, using...

Dressed to Empress

01-Feb-2007 By Humayun Hussain

Humayun Hussain talks to Tom Martin about his new all-day dining pub - The Empress of India - in London's up-and-coming East End

Spring menus: Freshening up

25-Jan-2007

Spring is about to be sprung, with all the imagery that comes with it. Yes, milk maids and cute lambs larking through the fields, dew on freshly cut...

Chefs do battle as PubChef Food Excellence Awards reach cook-off stage

02-Jan-2007

Pub chefs from all over the UK battled it out in the first cook-off finals of the PubChef Food Excellence Awards chefs' competition this week....

Let battle commence

27-Oct-2006

The finals of the PubChef Excellence Awards chefs' competition begins next week. Over the next month, chefs from around the country will be battling...

The Fishes - Pub Roast of the year SPECIAL INNOVATION AWARD

01-Oct-2006

Pub background: The Fishes is one of six pubs operated by Peach Pub Company. It is a Greene King lease, which Peach took on in 2005. The pub has a...

Thomas Cubbitt - Pub Roast of the year HIGHLY COMMENDED

01-Oct-2006

Pub background: The pub opened last year and serves an average of 1,000 covers per week. The wet:dry split at the Thomas Cubbitt is 50:50. Average...

A class act

01-Oct-2006

The fine art of theatre cooking presents dining out as an interactive spectacle. Simon Knott joins in

Stocking up for Christmas: Give the turkey some time off

22-Sep-2006

How many times does an average customer eat out in the run-up to Christmas period? At least one office do, a couple of nights out with friends, maybe...

Roast lamb with glazed vegetables

10-May-2006

Preparation: one hourCooking: one hourServes: fourIngredients:one lean half-leg of lamb (about 1.25kg)two tbsp light olive oil or sunflower oilsalt...

Mutton: Confit Shoulder of Mutton with Pommes Anna

01-Oct-2005

CONFIT SHOULDER OF MUTTON WITH POMMES ANNA Barney Haughton, chef at Quartier Vert, Bristol, shares this recipe for a flavoursome mutton dish....

Food File - What's in season in April

01-Apr-2005

PubChef's guide to what's in season in April Spring lamb - Spring means the arrival of warmer weather, longer days and lots of lovely lamb. Before...

Tricks of the Trade - Cooking the perfect spring lamb

01-Apr-2005

Tips on cooking the perfect spring lamb. "Shoulder or leg of lamb should be cooked long and slow as this will help to tenderise the meat. I would...

English Quality lamb

01-Sep-2004

Autumn is a great time to make the most of English Quality lamb. Not only is it in plentiful supply - and therefore great value for money - but with...

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,...

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...

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...

Venue Review: Fellows, Morton & Clayton, Canal Street, Nottingham

15-Mar-2001

Time of visit12 noon, WednesdayStatusWhitbread tenancy.InteriorWoody traditionalism.MenuTraditional bar snacks in the main pub but full-blown meals...